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Creme Brûlée Cookies

Creme Brûlée Cookies

These creme brulee cookies transform the classic French dessert into a handheld treat. A soft, chewy sugar cookie envelops a rich, creamy vanilla bean pastry cream filling. The cookie is finished with a signature crackly, caramelized sugar topping, achieved with a kitchen torch, for an unforgettable texture and flavor combination.
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Prep Time 1 hour 30 minutes
Cook Time 9 minutes
Total Time 1 hour 59 minutes
Servings: 24 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/4 cups (540 ml) whole milk
  • 6 large egg yolks
  • 1 cup + 2 tbsp (225 g) granulated white sugar (for pastry cream)
  • 1/8 tsp salt (for pastry cream)
  • 1 1/2 tbsp vanilla bean paste (for pastry cream)
  • 3 1/2 tbsp (28 g) cornstarch
  • 3 tbsp (42 g) unsalted butter, cut into cubes
  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp salt (for cookie dough)
  • 1 1/4 cup (250 g) granulated white sugar (for cookie dough)
  • 1 cup (224 g) unsalted butter, softened
  • 1 large egg, at room temperature
  • 1 tbsp vanilla bean paste (for cookie dough)
  • 1/2 cup (100 g) granulated white sugar (for rolling)
  • 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Equipment

  • saucepan
  • whisk
  • bowl
  • electric mixer
  • Fine-mesh Sieve
  • plastic wrap
  • baking sheets
  • parchment paper
  • wire rack
  • kitchen torch

Method
 

Instructions
  1. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer.
  2. While the milk is heating, whisk the egg yolks, sugar, salt, and cornstarch together in a separate medium bowl until the mixture is pale and smooth.
  3. Once the milk is simmering, slowly pour about half of it into the egg yolk mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens and starts to bubble. Let it bubble for one full minute, still whisking.
  5. Remove the pan from the heat and stir in the cubed butter and vanilla bean paste until fully combined and smooth.
  6. Strain the pastry cream through a fine-mesh sieve into a shallow bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
  7. Refrigerate for at least 4 hours, or until completely chilled and firm.
  8. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  10. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
  11. Beat in the egg and vanilla bean paste until just combined.
  12. With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  13. Pour the 1/2 cup of sugar for rolling into a small, shallow bowl.
  14. Scoop the cookie dough into 2-tablespoon-sized balls. Roll each ball in the sugar to coat, then place them on the prepared baking sheets about 2 inches apart.
  15. Use your thumb or the back of a rounded teaspoon to create a deep indentation in the center of each cookie dough ball.
  16. Remove the chilled pastry cream from the refrigerator. Give it a good stir to loosen it up.
  17. Spoon or pipe about 1 to 1 1/2 teaspoons of the pastry cream into the indentation of each cookie.
  18. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown.
  19. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  20. Once the cookies are completely cool, sprinkle about a teaspoon of granulated sugar over the pastry cream filling on each cookie.
  21. Using a kitchen torch, carefully heat the sugar until it melts and turns a deep amber color. Be watchful to avoid burning. The sugar will harden into a glassy shell as it cools. Serve immediately for the best crunchy top!

Notes

The most important tip is to chill the pastry cream for at least 4 hours until completely firm to prevent it from oozing out during baking. Use softened butter and a room-temperature egg for the best cookie dough texture. Do not overfill the cookies with pastry cream. If you don't have a kitchen torch, you can use your oven's broiler, but watch carefully to prevent burning.