Print

Irresistible Creme Brûlée Cookies

Irresistible Creme Brûlée Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These cookies transform the classic flavors of vanilla creme brûlée into a portable, stunning handheld treat with a creamy filling and a caramelized sugar top.

Ingredients

Scale

2 1/4 cups whole milk (540 ml)
6 egg yolks
1 cup + 2 tbsp granulated white sugar (225 g)
1/8 tsp salt
1 1/2 tbsp vanilla bean paste
3 1/2 tbsp cornstarch (28 g)
3 tbsp unsalted butter, cut in cubes (42 g)
2 1/2 cups all-purpose flour, spooned and leveled (313 g)
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup granulated white sugar (250 g)
1 cup unsalted butter, softened (224 g)
1 egg
1 tbsp vanilla bean paste
1/2 cup granulated white sugar (for rolling the dough in) (100 g)
1/2 cup granulated white sugar (for the brûlée topping) (100 g)

Instructions

  1. In a medium saucepan, heat the milk over medium-low heat just until steaming. Then lower the heat to keep warm.
  2. In a large bowl, whisk together egg yolks, granulated sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
  3. Slowly add a quarter of the hot milk to the egg mixture while whisking vigorously, then add the remaining milk and combine.
  4. Transfer the mixture back to the saucepan and cook over medium-low heat, whisking constantly for 8 to 12 minutes until thickened and soft peaks form.
  5. Remove from heat, stir in the cubed unsalted butter until smooth. Cover with plastic wrap directly on the surface and refrigerate until cold.
  6. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  7. Whisk together flour, baking powder, and salt in a large bowl.
  8. Using an electric mixer on high, beat softened butter and granulated sugar until fluffy, about two minutes.
  9. Beat in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1 to 2 minutes.
  10. Gradually add flour mixture on low speed just until dough comes together.
  11. Scoop dough balls using a large cookie scoop. Roll each ball in granulated sugar and place on sheets, flattening slightly.
  12. Bake 6 cookies at a time for 9 to 10 minutes. Cool on sheet for 5 minutes then transfer to a wire rack.
  13. Fill a piping bag with chilled cream. Pipe cream on cooled cookies.
  14. Sprinkle about 1 tsp sugar over cream on each cookie. Use a kitchen torch to brûlée sugar until golden.
  15. Let cookies cool 10 minutes after torching to allow sugar to harden. Serve immediately.

Notes

  • Chill cream thoroughly for easy piping.
  • Do not overbake cookies; a soft base is ideal.
  • Use a circular motion with the torch for even caramelization.
  • Best served fresh. Store in single layer if needed.

Nutrition

Find it online: https://bakingrecipeideas.com/irresistible-creme-brulee-cookies/