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Crème Brûlée Cookies Recipe

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Crème Brûlée Cookies combine delicate vanilla-flavored cookies with a rich, creamy pastry cream topping finished with a caramelized sugar crust. This dessert brings together the classic flavors of crème brûlée in a cookie form, perfect for an elegant treat that impresses with its crisp, caramelized sugar top and smooth creamy center.

Ingredients

Vanilla 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)

Finishing

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

Instructions

  1. Make the vanilla cookies: Using an electric hand mixer, cream the room temperature butter with the granulated sugar until light and fluffy, about a few minutes. Mix in the egg, egg yolk, and vanilla extract just until combined. In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Fold the dry ingredients into the wet mixture using a rubber spatula to make a uniform dough.
  2. Prepare dough for chilling: Line 2-3 baking pans with parchment paper. Divide the cookie dough into 12 equal portions using a digital scale or ice cream scooper. Place the dough balls on the parchment-lined pans, spacing them out to allow for spreading during baking. Chill the cookie dough in the refrigerator for 1 hour.
  3. Bake the cookies: Preheat your oven to 175°C (347°F) without fan. After chilling, bake the cookies for 15 minutes. Once done, let the cookies rest briefly, then carefully transfer them from the parchment paper to a cooling rack. Allow the cookies to cool completely; they will continue to set as they cool.
  4. Make the pastry cream: In a large bowl, whisk together sugar and egg yolks with a hand whisk until slightly fluffy, about 1-2 minutes. Whisk in the corn starch, flour, and vanilla bean paste until a smooth paste forms. In a medium saucepan, bring the whole milk to a simmer over medium heat—remove as soon as it begins to simmer but avoid boiling vigorously.
  5. Temper the egg mixture: Slowly pour the warm milk into the egg yolk mixture while whisking vigorously to temper the yolks and prevent curdling. The mixture should start to thicken at this stage.
  6. Cook the pastry cream: Pour the entire mixture back into the saucepan and cook over medium heat, whisking continuously until thickened and glossy, about 1 minute after it reaches a gentle boil. If lumps form, strain the pastry cream to ensure a smooth texture.
  7. Add butter to pastry cream: Remove from heat and incorporate the soft unsalted butter in three stages, mixing well with a rubber spatula after each addition. Cover the pastry cream with plastic wrap pressed directly onto its surface to prevent skin formation. Refrigerate until fully cooled before assembly.
  8. Assemble the cookies: When cookies are fully cooled and pastry cream is at room temperature, spread an even layer of pastry cream on top of each cookie.
  9. Create the brûlée topping: Sprinkle a generous thick layer of demerara sugar over the pastry cream layer on each cookie. Using a kitchen blow torch, carefully caramelize the sugar until it forms a crisp, golden crust. This topping is best applied right before serving to maintain its crunchy texture.
  10. Storage and serving: Leftover assembled cookies should be stored in an airtight container in the refrigerator for 2-3 days. Before serving again, sprinkle the tops with sugar and reapply the blow torch to refresh the brûlée crust.

Notes

  • Use room temperature ingredients for best mixing results and smooth batter.
  • Chilling the cookie dough is essential to prevent excessive spreading and achieve the perfect texture.
  • Use a good quality non-stick or heavy-bottomed saucepan for the pastry cream to avoid scorching the milk.
  • When caramelizing sugar on top, work quickly to avoid burning the sugar and creating a bitter flavor.
  • The brûlée topping is best made immediately before serving to preserve its crispy texture.
  • Cookies can be refrigerated but should be brought to room temperature before serving for best flavor and texture.

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