Creme Brulee Cookies with Vanilla Pastry Cream Recipe

Ingredients

Vanilla Pastry Cream

• 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)

Sugar Cookies

• 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 brulee topping) (100 g)

Instructions

1. In a medium saucepan, heat the milk over medium-low heat just until it’s steaming, then reduce the heat to low and keep warm until ready to use.
2. In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until combined and pale yellow in color.
3. Slowly add 1/4 of the hot milk to the egg mixture while stirring vigorously, then add the remaining milk and stir to combine.
4. Transfer the mixture back to the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thickened and soft peaks form.
5. Remove from heat, stir in cubed butter until smooth, cover with plastic wrap directly on the surface, and chill in the refrigerator until completely cold.
6. Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
7. In a large bowl, whisk together flour, baking powder, and salt; set aside.
8. Using an electric mixer on high speed, cream softened butter and 1 1/4 cup sugar until fluffy, about 2 minutes.
9. Mix in egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
10. Gradually mix in dry ingredients on low speed just until dough comes together.
11. Scoop dough into balls using a large cookie scoop, then roll each ball in 1/2 cup granulated sugar to coat.
12. Place dough balls on parchment-lined sheets, slightly flatten each ball, bake for 9-10 minutes, let cool on sheet for 5 minutes, then transfer to a cooling rack.
13. Fill a piping bag fitted with a small round tip with chilled pastry cream; pipe on top of cooled cookies just before serving.
14. Sprinkle about 1 teaspoon of sugar atop each piped cookie and use a kitchen torch to caramelize the sugar until golden brown and fragrant.
15. Let the caramelized sugar cool and harden for 10 minutes, then enjoy immediately to prevent sogginess.

Notes

• Make sure the pastry cream is completely chilled before piping for best texture.
• Only add pastry cream to cookies right before serving as the cookies soften if left too long.
• If you don’t have vanilla bean paste, you can substitute with high-quality vanilla extract.
• Use a kitchen torch to brûlée the sugar; if unavailable, briefly broil in the oven watching carefully to avoid burning.
• For evenly sized cookies, use a large cookie scoop and roll in sugar to create a crispy exterior.