Description
Creme Brulee Cookies with Vanilla Pastry Cream combine the classic elegance of caramelized sugar and smooth, rich vanilla cream into a handheld dessert. Rich, creamy, and with a crisp caramel topping, these cookies offer a decadent treat perfect for celebrations or everyday indulgence.
Ingredients
Scale
For the Cookie Dough
- 2 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Vanilla Pastry Cream
- 2 cups whole milk
- 1 vanilla bean (seeds) or 2 teaspoons vanilla extract
- 5 large egg yolks
- 3/4 cup granulated sugar (divided: some for cream, some for topping)
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
For the Caramelized Sugar Topping
- Light brown sugar (for topping, about 1 tablespoon per cookie sandwich)
Optional & Garnishes
- Pinch of salt (to enhance flavor)
- Fresh mint leaves, powdered sugar, edible flowers (for garnish)
Instructions
- Prepare the Vanilla Pastry Cream: Heat whole milk with vanilla bean seeds or extract over medium heat until just simmering. In a separate bowl, whisk together egg yolks, half of the sugar, and cornstarch until pale and slightly thickened. Gradually pour the hot milk into the egg mixture while whisking constantly to avoid curdling. Return mixture to the pan and cook over medium heat, stirring constantly until thickened and coating the back of a spoon. Remove from heat, stir in butter and heavy cream, then cool completely.
- Make the Cookie Dough: Cream together unsalted butter and granulated sugar until light and fluffy. Add egg yolk and vanilla extract, mixing well. Fold in flour and pinch of salt until dough forms. Wrap in plastic wrap and chill for at least 1 hour.
- Shape and Bake the Cookies: Roll chilled dough on a lightly floured surface to 1/4 inch thickness. Cut into uniform circles with a round cookie cutter. Place on parchment-lined baking sheet and chill 15 minutes. Bake at 350°F (175°C) for 10-12 minutes or until edges are just golden. Cool completely.
- Assemble with Pastry Cream: Spoon or pipe a generous amount of cooled vanilla pastry cream onto half of the cookies. Top with remaining cookies to form sandwiches. Gently press together without squeezing out filling.
- Caramelize the Sugar Topping: Sprinkle a thin, even layer of light brown sugar on each cookie sandwich. Use a culinary torch to caramelize sugar until golden and crisp. Let sugar harden before serving.
Notes
- Chill dough well to prevent spreading and maintain tender texture.
- Use quality vanilla beans or pure extract for best flavor.
- Whisk pastry cream continuously during cooking to avoid lumps.
- Do not overbake cookies; edges should be slightly pale for softness.
- Caramelize sugar topping just before serving for best texture and crackle.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 90 mg
Keywords: Creme Brulee Cookies, Vanilla Pastry Cream, Caramelized Sugar, French Dessert, Cookie Sandwich, Vanilla Cream, Decadent Dessert
