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Crème Brûlée Cookies Recipe

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★★★★★

4.4 from 133 reviews

These Crème Brûlée Cookies combine the tender, buttery texture of vanilla cookies with a rich, creamy pastry cream topping and a crisp caramelized sugar crust. Inspired by the classic French dessert, this recipe layers vanilla bean-scented cookies with smooth pastry cream, finished with a brûléed Demerara sugar top for a delightful contrast of textures and flavors.

Ingredients

Scale

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)

Brûlée Topping

  • 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 for several minutes until the mixture is light and fluffy, ensuring a smooth base for the dough.
  2. Add eggs and vanilla: Mix in the eggs and vanilla extract just until combined, careful not to overmix to maintain a tender texture.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda to ensure even distribution of leavening agents and salt.
  4. Fold dry into wet: Gradually add the flour mixture to the wet ingredients and fold them together gently using a rubber spatula to prevent overdeveloping gluten.
  5. Portion dough: Prepare 2-3 baking pans lined with parchment paper. Divide the dough into 12 equal balls using a digital scale or ice cream scooper, spacing them well to allow for spreading.
  6. Chill dough: Refrigerate the cookie dough balls for one hour to allow the dough to firm and flavors to meld.
  7. Bake cookies: Preheat the oven to 175°C (347°F) without using a fan. Bake the chilled cookies for 15 minutes until lightly golden and set.
  8. Cool cookies: Let the cookies rest for a few minutes, then transfer them carefully to a cooling rack to finish setting and cooling completely.
  9. Prepare pastry cream base: In a large bowl, whisk together granulated sugar and egg yolks with a hand whisk for 1–2 minutes until slightly fluffy to incorporate air and dissolve the sugar.
  10. Add thickening agents and flavor: Whisk in corn starch, flour, and vanilla bean paste until a smooth, lump-free paste forms.
  11. Heat milk: Warm the whole milk in a medium saucepan over medium heat until just simmering; avoid boiling to prevent curdling.
  12. Temper egg mixture: Slowly pour the hot milk into the egg yolk mixture while whisking vigorously to gently raise the temperature and prevent eggs from scrambling. The mixture will start to thicken.
  13. Cook pastry cream: Transfer the mixture back to the saucepan and cook on medium heat, whisking constantly until it thickens and reaches a glossy, lump-free consistency—typically about 1 minute after it first boils.
  14. Strain cream: Optional but recommended: strain the pastry cream through a fine mesh to remove any lumps for a smooth final texture.
  15. Add butter: Incorporate the room temperature butter in three additions using a rubber spatula, mixing thoroughly until fully combined and the cream is smooth and rich.
  16. Cool pastry cream: Transfer the cream to a shallow container and cover the surface with plastic wrap to prevent skin formation. Refrigerate until completely cooled before assembly.
  17. Assemble cookies: Only assemble immediately before serving. Spread an even layer of chilled pastry cream on the cooled cookies to prevent sogginess and melting sugar issues.
  18. Caramelize topping: Generously sprinkle Demerara sugar on the pastry cream and use a kitchen blow torch to caramelize the sugar quickly, forming a crisp brûlée crust.
  19. Storage and serving: Store leftover assembled cookies in an airtight container in the refrigerator for 2-3 days. Reapply sugar and torch again before serving to restore the brûlée topping.

Notes

  • The dough must be chilled for at least an hour to prevent spreading and to develop flavor.
  • Do not caramelize the sugar topping too far in advance as it will soften and melt over time.
  • Use a good quality non-stick saucepan for pastry cream to prevent scorching.
  • Straining the pastry cream is recommended for a perfectly smooth texture.
  • Assemble and brûlée just before serving to maintain optimal texture of the crisp sugar topping and avoid soggy cookies.
  • Room temperature ingredients yield better texture and easier mixing.

Keywords: Crème Brûlée Cookies, vanilla cookies, pastry cream, caramelized sugar, French dessert, brûlée topping, homemade cookies

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