Crème Brûlée Cookies

Introduction

There’s something magical about the creamy richness of crème brûlée. The combination of the smooth custard and the crispy, caramelized sugar topping is a beloved treat. So, when I discovered the recipe for Crème Brûlée Cookies, I knew it would be a hit with my family. The cookies were soft, buttery, and rich with the flavor of vanilla pastry cream, crowned with a perfectly crisp brûlée topping. When I first made them, my kids were immediately drawn to the sweet, rich flavors. They loved the smooth vanilla cream filling, and the crispy sugar top added the perfect finishing touch. These cookies are not only delicious but also fun to make! The process of using a kitchen torch to brûlée the sugar was a huge hit. It felt like we were chefs in a fancy restaurant, creating a treat that was both impressive and indulgent.

---

Why You’ll Love These Crème Brûlée Cookies

Crème brûlée is a timeless dessert that many people love for its creamy texture and sweet, caramelized topping. These Crème Brûlée Cookies take all the best qualities of the classic dessert and transform them into a handheld, bite-sized treat. Whether you’re a fan of the original dessert or simply love cookies, this recipe will capture your heart. The cookies are soft and buttery, with a rich vanilla flavor, and the pastry cream filling adds an extra layer of indulgence. The brûlée topping, created with a kitchen torch, gives the cookies that signature caramelized crunch that makes crème brûlée so irresistible. Plus, they’re perfect for special occasions or just a sweet treat to enjoy with a cup of coffee.

---

Ingredients

Vanilla Pastry Cream (for filling):

• 2 1/4 cups (540 ml) whole milk
• 6 egg yolks
• 1 cup + 2 tablespoons (225 g) granulated sugar
• 1/8 teaspoon salt
• 1 1/2 tablespoons vanilla bean paste
• 3 1/2 tablespoons (28 g) cornstarch
• 3 tablespoons (42 g) unsalted butter, cubed

Sugar Cookies:

• 2 1/2 cups (313 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups (250 g) granulated sugar
• 1 cup (224 g) unsalted butter, softened
• 1 egg
• 1 tablespoon vanilla bean paste
• 1/2 cup (100 g) granulated sugar (for rolling the dough in)

Brûlée Topping:

• 1/2 cup (100 g) granulated sugar

---

Instructions

Step 1: Prepare the Vanilla Pastry Cream

1. Heat the Milk: In a medium saucepan, heat the milk over medium-low heat until it’s steaming, then reduce the heat to low.
2. Whisk Egg Mixture: In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale in color.
3. Temper the Eggs: Gradually add about 1/4 of the heated milk to the egg mixture while stirring constantly. Once combined, add the rest of the milk and stir to combine.
4. Cook the Mixture: Return the egg and milk mixture to the saucepan. Cook over medium-low heat, whisking continuously for about 8-12 minutes until the mixture thickens and forms soft peaks.
5. Finish the Pastry Cream: Remove from heat and whisk in the butter until smooth and fully incorporated. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap against the surface to prevent a skin from forming. Chill until completely cold.

Step 2: Make the Sugar Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In another large bowl, cream together the softened butter and sugar using an electric mixer for about 2 minutes, until fluffy.
4. Add Egg and Vanilla: Add the egg and vanilla bean paste to the butter and sugar mixture, mixing on medium speed until the mixture is pale and fluffy (about 1-2 minutes).
5. Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Shape the Cookies: Scoop the dough using a large cookie scoop (about 3 tablespoons per cookie) and roll each scoop into balls.
7. Coat in Sugar: Roll each dough ball in granulated sugar and place them on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball.
8. Bake: Bake for 9-10 minutes, or until the edges are golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Assemble the Cookies

1. Pipe the Pastry Cream: Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Once the cookies have cooled completely, pipe a generous swirl of pastry cream onto each cookie.
2. Add Sugar and Brûlée: Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and crisp.
3. Let Set: Allow the caramelized sugar to set for about 10 minutes before serving.

---

Nutrition Facts (Per Serving)

• Serving Size: 1 cookie
• Calories: 210 kcal
• Sugar: 24g
• Sodium: 50mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 55mg

(Note: Nutrition values are estimates and may vary based on ingredient brands and portion sizes.)

---

Preparation Time

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Chill Time: 2-3 hours (for pastry cream)
• Total Time: 3 hours (including chill time)

---

How to Serve

• Perfect for Special Occasions: Serve these Crème Brûlée Cookies at holiday gatherings, birthday parties, or as an elegant dessert for a dinner party.
• Coffee Pairing: Pair these cookies with a cup of coffee or tea to enhance the flavors of the pastry cream and caramelized sugar.
• Store for Later Enjoyment: Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week for the freshest taste.
• Perfect for Gift-Giving: These cookies make a thoughtful and beautiful homemade gift. Place them in a decorative box or tin and give them to loved ones.

---

Additional Tips

1. Don’t Rush the Pastry Cream: Ensure you’re stirring constantly while making the pastry cream. This prevents the eggs from curdling and ensures a smooth custard.
2. Use Vanilla Bean Paste for Authentic Flavor: For the best flavor, use vanilla bean paste rather than vanilla extract. The vanilla specks from the paste add a beautiful, authentic touch.
3. Cool Cookies Completely: Be sure to let the cookies cool completely before piping on the pastry cream. If they’re too warm, the cream may melt or slide off.
4. Brûlée the Sugar Carefully: When using the kitchen torch to caramelize the sugar, move the torch continuously to avoid burning the sugar.
5. Make Ahead: The pastry cream can be made ahead of time and stored in the fridge for up to 2 days. The cookies can also be baked ahead and assembled just before serving.

---

FAQ Section

1. Can I use a torch for the brûlée topping?
   Yes, a kitchen torch is the best way to achieve that golden, crispy caramelized sugar topping. Be sure to keep the torch moving to avoid burning the sugar.
2. Can I use vanilla extract instead of vanilla bean paste?
   Yes, but vanilla bean paste adds a richer flavor and a speckled look that vanilla extract can’t replicate. If using extract, add 1 tablespoon in place of the vanilla bean paste.
3. Can I freeze the dough for later use?
   Yes! You can freeze the cookie dough balls before baking. Just roll them in sugar, freeze them on a baking sheet, and then transfer them to a freezer-safe bag. Bake from frozen, adding an extra 2-3 minutes to the baking time.
4. How long can I store the assembled cookies?
   The assembled cookies should be stored in an airtight container in the refrigerator for up to 2 days for optimal freshness.
5. Can I make these without a kitchen torch?
   If you don’t have a kitchen torch, you can place the cookies under a broiler for a few seconds. Be sure to watch them closely to avoid burning the sugar.
6. What can I use if I don’t have vanilla bean paste?
   If you don’t have vanilla bean paste, use 1 tablespoon of pure vanilla extract. You can also scrape seeds from a vanilla pod as a substitute.
7. What’s the best way to store pastry cream?
   Store the pastry cream in an airtight container in the fridge for up to 2 days. Make sure to press plastic wrap directly onto the surface to prevent a skin from forming.
8. Can I use store-bought pastry cream?
   While homemade pastry cream provides the best flavor and texture, store-bought custard can be used in a pinch. Just make sure it’s thick enough to hold its shape.
9. How can I make these cookies gluten-free?
   Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 to replace regular flour.
10. Can I make the sugar cookies ahead of time?
    Yes! The sugar cookies can be baked and stored in an airtight container for up to 3 days. Simply assemble the cookies with pastry cream and brûlée topping just before serving.

---

Conclusion

Crème Brûlée Cookies are a fun and indulgent twist on a classic French dessert, combining the best elements of the iconic crème brû

lée in a soft, buttery cookie form. The creamy vanilla pastry cream filling and the crispy caramelized sugar topping make these cookies a showstopper at any event. Whether you’re preparing them for a special occasion or just because you want to impress your friends and family, these cookies are sure to wow everyone who tries them. With a bit of patience and a kitchen torch, you’ll have a batch of cookies that’s both delicious and visually stunning. Enjoy these decadent treats and share the love of crème brûlée in a whole new way!

Print