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Crème Brûlée Cookies Recipe

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3.8 from 14 reviews

Indulge in these decadent Crème Brûlée Cookies, combining buttery vanilla cookies with a luscious homemade pastry cream topped with a caramelized sugar crust. Perfectly balanced in texture, these cookies bring together crisp edges, creamy filling, and a satisfying brûlée crunch, ideal for impressing guests or a special treat at home.

Ingredients

Cookies

  • 225 g Unsalted butter (at room temperature)
  • 250 g Granulated sugar
  • 1 Egg (at room temperature)
  • 1 Egg yolk (at room temperature)
  • 1 teaspoon Vanilla extract
  • 310 g All purpose flour
  • 1½ teaspoon Baking soda
  • 1 teaspoon Salt

Pastry Cream

  • 500 g Whole milk (3% fat)
  • 100 g Granulated sugar
  • 80 g Egg yolk (approx. yolk of 4-5 eggs)
  • 25 g Corn starch
  • 25 g All purpose flour
  • 2 teaspoon Vanilla bean paste (or vanilla extract)
  • 50 g Unsalted butter (82% fat, room temperature soft butter)

Brûlée Topping

  • 50 g Demerara sugar (granulated sugar can work as well)

Instructions

  1. Make the vanilla cookies: Cream the room temperature unsalted butter with granulated sugar using an electric hand mixer until the mixture is light and fluffy, which takes a few minutes. This is crucial for incorporating air and creating a tender cookie.
  2. Add eggs and vanilla: Mix in the whole egg, egg yolk, and vanilla extract just until combined to avoid overworking the batter which can lead to tough cookies.
  3. Combine dry ingredients: In a separate bowl, whisk together all purpose flour, baking soda, and salt. Then fold this mixture gently into the wet ingredients using a rubber spatula until just incorporated.
  4. Shape and chill dough: Prepare 2-3 baking pans lined with parchment paper. Divide the dough into 12 equal portions using a digital scale or ice cream scooper and place on the parchment, leaving enough space between each. Chill the dough balls for 1 hour to firm up and improve texture.
  5. Bake the cookies: Preheat the oven to 175°C (347°F) without fan. Bake the cookies after chilling for 15 minutes until lightly golden. Let the cookies rest briefly, then transfer to a cooling rack to fully cool and set.
  6. Prepare the pastry cream base: In a large bowl, whisk sugar and egg yolks vigorously for 1-2 minutes until slightly fluffy. Then whisk in corn starch, flour, and vanilla bean paste or extract until smooth and paste-like.
  7. Temper and cook pastry cream: Heat the whole milk in a saucepan over medium heat until it just starts to simmer (boil gently, not vigorously). Gradually pour the warm milk into the egg yolk mixture while whisking vigorously to prevent curdling, thickening will begin.
  8. Thicken pastry cream: Return the mixture to the saucepan and cook on medium heat, whisking constantly. It usually thickens about 1 minute after it first boils; do not worry if lumps form initially, continuous whisking will smooth them out. For best results use a high-quality small to medium saucepan to avoid burning.
  9. Strain the pastry cream: For a perfectly smooth texture, strain the cream through a fine sieve to remove any lumps.
  10. Incorporate butter: Using a rubber spatula, incorporate the room temperature soft butter in three stages, mixing well after each addition until the cream is smooth and glossy.
  11. Cool the pastry cream: Transfer the cream into a shallow tin and cover the surface tightly with plastic wrap to prevent skin forming. Refrigerate until ready to use.
  12. Assemble cookies: Note that the caramelized sugar topping should be applied right before serving as it can melt and the pastry cream can make cookies moist over time. When cookies are cooled and pastry cream is at room temperature, spread the cream evenly over each cookie.
  13. Create brûlée topping: Sprinkle a thick layer of demerara sugar on top of the pastry cream layer on each cookie. Using a kitchen blow torch, caramelize the sugar until it forms a crispy, golden crust.
  14. Storage and serving: Leftover cookies should be stored in an airtight container refrigerated for 2-3 days. Reapply sugar and caramelize again with the blow torch before serving to restore the brûlée topping.

Notes

  • For best results, ensure all butter and eggs are at room temperature before mixing.
  • Use demerara sugar for topping as it caramelizes better and provides a crunchy texture; granulated sugar is an acceptable substitute but the effect may vary.
  • Do not caramelize the sugar topping too far in advance to avoid it melting and softening.
  • The pastry cream can be made a day in advance but should be brought to room temperature before assembly.
  • Use parchment paper on baking trays to prevent cookies from sticking and ensure even baking.
  • When whisking the pastry cream, use steady, continuous motion to prevent lumps and achieve smooth texture.
  • If you do not have a blow torch, this recipe’s brûlée topping will be difficult to achieve; consider purchasing one or serving with a dusting of sugar instead.

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