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Creme Brûlée Cookies Delight Recipe

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4.4 from 10 reviews

Crème Brûlée Cookies Delight combines the rich and creamy vanilla pastry cream of classic crème brûlée with buttery, tender sugar cookies. These cookies are topped with brûléed sugar, giving a satisfying crunchy caramelized layer in every bite. Perfect for an elegant dessert or special treat, this recipe involves making a smooth custard-like pastry cream and fluffy sugar cookies, finished with a quick caramelization using a kitchen torch.

Ingredients

Vanilla Pastry Cream

  • 2 1/4 cups (540 ml) whole milk
  • 6 egg yolks
  • 1 cup + 2 tbsp (225 g) granulated white sugar
  • 1/8 tsp salt
  • 1 1/2 tbsp vanilla bean paste
  • 3 1/2 tbsp (28 g) cornstarch
  • 3 tbsp (42 g) unsalted butter, cut in cubes

Sugar Cookies

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup (250 g) granulated white sugar
  • 1 cup (224 g) unsalted butter, softened
  • 1 egg
  • 1 tbsp vanilla bean paste

Toppings

  • 1/2 cup (100 g) granulated white sugar (for rolling the dough in)
  • 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Instructions

  1. Prepare Vanilla Pastry Cream: In a medium saucepan, heat the whole milk over medium-low heat until steaming, then reduce to low heat to keep warm. In a large bowl, whisk together egg yolks, granulated sugar, salt, vanilla bean paste, and cornstarch until the mixture becomes pale yellow and smooth. Gradually add a quarter of the warm milk while whisking vigorously, then add the remaining milk and mix thoroughly.
  2. Cook Pastry Cream: Transfer the mixture back to the saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until the mixture thickens and soft peaks form. Remove from heat and stir in the cubed unsalted butter until smooth. Cover the surface directly with plastic wrap to prevent skin from forming and refrigerate until completely cold.
  3. Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  4. Mix Dry Ingredients for Cookies: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Cream Butter and Sugar: Using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened butter and 1 1/4 cup granulated sugar on high speed until fluffy, about 2 minutes.
  6. Add Wet Ingredients: Mix in the egg and vanilla bean paste on medium speed until the mixture becomes pale and fluffy, around 1-2 minutes.
  7. Combine Dry and Wet: Gradually add the flour mixture to the wet ingredients on low speed, mixing just until the dough comes together.
  8. Shape Cookie Dough: Scoop dough with a large cookie scoop and roll into balls, then roll each ball in the 1/2 cup granulated sugar for coating.
  9. Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared parchment-lined cookie sheets and slightly flatten each ball. Bake 6 cookies at a time.
  10. Bake Cookies: Bake for 9-10 minutes until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Assemble Cookies: Fill a piping bag fitted with a small round tip with the chilled vanilla pastry cream. Pipe the pastry cream generously on top of each cooled cookie.
  12. Brûlée the Sugar Topping: Sprinkle about 1 teaspoon of the remaining 1/2 cup granulated sugar over the pastry cream on each cookie. Using a kitchen torch, carefully caramelize the sugar until golden brown and fragrant, resembling roasted marshmallows.
  13. Serve: Allow the caramelized sugar topping to cool for 10 minutes. Serve immediately for best texture, as the pastry cream can soften the cookies if left too long.

Notes

  • Chill the pastry cream thoroughly before piping to ensure it holds its shape on the cookies.
  • Roll the cookie dough balls generously in sugar for a sweet, slightly crunchy exterior after baking.
  • Use a kitchen torch cautiously when caramelizing sugar to avoid burning.
  • Assemble cookies with pastry cream and brûlée topping only before serving to maintain the cookie’s texture and prevent sogginess.
  • The dough can be refrigerated before baking if needed, wrapped tightly in plastic wrap.

Find it online: https://cookedbysarah.com/creme-brulee-cookies-delight-recipe/