Description
Crème Brûlée Cookies bring French patisserie magic straight to your cookie jar with rich custard flavor and caramelized sugar crunch. Delicate shortbread-style cookies topped with classic crème brûlée cream will make your dessert dreams come true in one sweet, crispy bite.
Ingredients
Scale
Primary Ingredients:
- 1.5 cups (375 ml) heavy cream
- 2.75 cups (330 g) all-purpose flour
- 1 cup (227 g) unsalted butter
- 1.5 cups (300 g) granulated sugar
- 2 eggs
- 4 egg yolks
Supporting Ingredients:
- 0.5 cup (120 ml) whole milk
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla bean paste
- 1 tablespoon cornstarch
Finishing Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- Pinch of salt
- Extra granulated sugar (for caramelizing)
Instructions
- Pulverize 1 cup softened butter and 1 ½ cups granulated sugar in a mixing bowl until the mixture becomes pale and airy, approximately 2-3 minutes using an electric mixer.
- Incorporate 2 eggs individually, mixing thoroughly after each addition. Blend in 1 tablespoon vanilla extract until fully integrated.
- Separately combine 2 ¾ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt with a whisk.
- Gradually fold dry ingredients into butter mixture until a cohesive dough forms. Refrigerate dough for 30 minutes at 40°F.
- Heat 1 ½ cups heavy cream and ½ cup whole milk in a saucepan over medium temperature (around 165°F).
- Whisk 4 egg yolks with ½ cup sugar, 1 tablespoon cornstarch, 1 tablespoon vanilla bean paste, and a salt pinch in a separate bowl.
- Slowly stream hot cream into egg mixture while continuously whisking to prevent scrambling.
- Return combined mixture to saucepan, cooking at low heat (145°F) for 5-7 minutes until custard thickens.
- Transfer custard to a bowl, cover surface with plastic wrap, and chill at 40°F.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Shape dough into 2-tablespoon balls, spacing them 2 inches apart on sheets.
- Press deep indentations into cookie centers using thumb or spoon.
- Bake cookies for 10-12 minutes until edges turn golden brown.
- Allow cookies to cool completely on wire rack.
- Fill cookie indentations with chilled custard, smoothing surface evenly.
- Sprinkle granulated sugar generously over custard filling.
- Caramelize sugar using kitchen torch until surface turns glossy and crisp, moving torch constantly to prevent burning.
Notes
- Chill the dough thoroughly before baking to prevent spreading and maintain the cookie’s delicate shape.
- Use a kitchen torch for the caramelized sugar top, but a broiler works as a backup if you don’t have one.
- Swap heavy cream for coconut cream to make these cookies dairy-free and suitable for those with lactose sensitivities.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend to keep the same tender texture.
- Prep Time: 35 minutes
- Cook Time: 17-19 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 327
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg