Description
These Crème Brûlée Cookies combine the rich, creamy custard flavor of classic crème brûlée with a buttery, tender sugar cookie base. Topped with a caramelized sugar crust, these cookies deliver a delightful contrast of textures and a sophisticated dessert experience perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Vanilla Custard Topping
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
Finishing
- Granulated sugar for sprinkling
Instructions
- Prepare the cookie dough: In a bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. In a separate large bowl, cream the softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract. Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
- Bake the sugar cookies: Preheat your oven to 350°F (175°C). Roll the dough into small balls and place them evenly spaced on a baking sheet lined with parchment paper. Flatten each slightly with your palm. Bake for 10-12 minutes or until the edges are lightly golden. Remove from oven and allow cookies to cool completely on a wire rack.
- Make the vanilla custard topping: In a medium saucepan, heat the heavy cream and 1/4 cup granulated sugar over medium heat until sugar dissolves and mixture is hot but not boiling. In a separate bowl, whisk the egg yolks with the vanilla extract. Slowly temper the egg yolks by adding a small amount of the hot cream mixture while whisking constantly, then gradually pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and let it cool to room temperature.
- Assemble the cookies: Once the cookies and custard have cooled, spread a generous layer of the vanilla custard atop each cookie evenly.
- Caramelize the sugar topping: Sprinkle a thin, even layer of granulated sugar over the custard layer on each cookie. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp crust. Allow the caramelized sugar to harden for a few minutes before serving.
Notes
- Ensure the cookies are completely cool before spreading custard to prevent melting.
- If you don’t have a kitchen torch, you can briefly broil the cookies under a hot oven broiler but watch closely to prevent burning.
- For best texture, consume the cookies the same day they are made to enjoy the contrast between creamy custard and crisp caramelized sugar.
- Use fresh egg yolks and heavy cream for a rich and smooth custard.
