Let me tell you something about the weekend just passed. Our family gathered around the kitchen, laughter bubbling up like a fresh pot of coffee. There’s something so special about bringing everyone together over food, isn’t there? This time, I decided to surprise my loved ones with a batch of crème brûlée cookies. I had never made them before, but I thought I’d give it a go. And wow, what a delightful sweet surprise they turned out to be! Everyone adored them, and I can’t wait to share this recipe with you.
These cookies are a fantastic twist on the classic dessert. Imagine the creamy, rich goodness of crème brûlée in cookie form! Every bite is a luscious combination of flavors that scream “wow!” I think what made them even more special was watching my kids’ eyes light up when they took their first bites. There’s a joy in sharing something you created, especially when it becomes a hit. We ended up savoring the cookies with some warm tea, which made our little gathering even cozier.
If you’re looking to impress at your next family gathering, trust me, these crème brûlée cookies will do the trick. They may seem a little fancy, but they’re surprisingly easy to whip up. Plus, they’re perfect for gatherings where you want to serve something sweet and delightful without too much fuss. And hey, the kitchen might have a bit of a mess afterward, but isn’t that a small price to pay for happy faces around the dinner table?
So go ahead and bring a little extra sweetness into your home. You may just find that making these cookies becomes a new family tradition, something to look forward to on those special weekends. With a little time and love, you can create desserts that not only taste amazing but also bring everyone together. Time to roll up your sleeves, gather some ingredients, and let’s get baking!
How to Make Crème Brûlée Cookies
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Ingredients
- 2 1/4 cups (540 ml) whole milk
- 1/2 tsp salt
- 1/4 cup (50 g) granulated white sugar (for rolling the cookies)
- 1 1/2 tbsp vanilla bean paste
- 3 tbsp (42 g) unsalted butter, diced
- 1 egg
- 3 1/2 tbsp (28 g) cornstarch
- 1 cup + 2 tbsp (225 g) granulated white sugar
- 1/2 tsp baking powder
- 2 1/2 cups (313 g) all-purpose flour
- 6 egg yolks
- 1 cup (224 g) unsalted butter, soft and at room temperature
- 1/2 cup (100 g) granulated white sugar (for sprinkling on top)
- 1 1/4 cups (250 g) granulated white sugar (for prep)
Directions
- Begin by warming the milk in a medium saucepan over medium-low heat. Keep an eye on it until it starts steaming, then reduce the heat to low, maintaining its warmth.
- In a large mixing bowl, whip together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until the mixture is smooth and a pale yellow shade.
- Carefully add a quarter of the warm milk into the egg mixture, stirring continuously to combine, then gradually pour in the rest of the milk, mixing well.
- Transfer the mixture back to the saucepan. Cook on medium-low heat, whisking constantly for 8 to 12 minutes until the mixture thickens to your liking.
- Once thickened, remove from the heat and mix in the diced unsalted butter until fully combined. Cover the pastry cream with plastic wrap directly on the surface and place it in the refrigerator to chill.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cookie removal.
- In a bowl, combine the all-purpose flour, baking powder, and salt. Set this aside for later.
- In a separate bowl, cream the softened unsalted butter with 1 1/4 cups of granulated sugar using an electric mixer, mixing until the texture is fluffy—about 2 minutes should do the trick!
- Add in the egg and remaining vanilla bean paste, mixing on medium speed. Keep going until the mixture lightens and becomes fluffy, around 1-2 minutes more.
- Slowly mix in the dry ingredients at low speed until a smooth dough forms.
- Using a cookie scoop, form dough balls and roll each one in the remaining granulated sugar. Place them on your baking sheets, lightly pressing them down to flatten.
- Bake in the oven for 9 to 10 minutes. Let them cool on the sheets for 5 minutes before transferring the cookies to a wire rack to cool completely.
- Once cool, pipe the chilled pastry cream onto each cookie. Sprinkle about a teaspoon of sugar on top of each cookie and use a kitchen torch to brûlée the sugar until it’s golden and fragrant.
- Allow the cookies to cool for an additional 10 minutes before serving. They’re best enjoyed warm and fresh!
Storing Suggestion
These crème brûlée cookies can be stored in an airtight container at room temperature for up to three days. If you’ve made a larger batch or have leftovers, consider refrigerating the cookies to keep them fresh a bit longer. However, it’s best to pipe the pastry cream just before serving for optimal taste.
Cooking Tips
If you’re looking for ways to enhance the flavors, consider adding a pinch of cinnamon or nutmeg to the dough for a warm spice kick. You might also replace half of the all-purpose flour with almond flour to give the cookies a nutty flavor and a slightly different texture. Don’t forget, keeping your ingredients at room temperature helps achieve a better mixing consistency!
Serving Suggestions
These cookies shine when served alongside a warm beverage like tea or coffee. They make a fantastic sweet addition to a dessert platter, perfect for entertaining or family gatherings. For a little flair, garnish each cookie with fresh berries or a sprinkle of cocoa powder for presentation.!
Ingredient Substitutions
If you’re out of certain ingredients, don’t worry! You can use half-and-half instead of whole milk for a richer taste. Coconut oil can be swapped for butter to make these cookies dairy-free. Almond extract is a delightful alternative to vanilla bean paste for a unique flavor twist.
Seasonal Variations
If it’s fall, consider incorporating pumpkin spice or even swapping regular flour with pumpkin purée in your recipe for a seasonal twist. During the summer months, fresh lemon or orange zest can brighten the flavor profile, making them perfect for warm weather events!
Allergen Information
This recipe contains common allergens like dairy and eggs. For a dairy-free option, use plant-based milk and butter substitutes. You can also replace egg yolks with applesauce or a commercial egg replacer if you’re looking to make it egg-free. Always double-check product labels for potential allergens!
FAQ
How can I tell if my cookies are baked properly?
Your cookies should have a slight golden color around the edges but remain soft in the center. If they look too pale, give them a minute or two more. Just remember, they’ll firm up as they cool on the baking sheet.
Can I make the pastry cream ahead of time?
Absolutely! You can prepare the pastry cream the day before. Just store it in an airtight container with plastic wrap pressed directly against the surface to prevent a skin from forming. When you’re ready to assemble the cookies, simply pipe it on top!
What if I don’t have a kitchen torch for brûléeing the sugar?
If you don’t own a kitchen torch, no worries! You can use the broiler in your oven. Simply sprinkle the sugar on top of the piped pastry cream, place the cookies on a baking sheet, and broil them for about 1-2 minutes. Keep a close eye on them, though—things can go from golden to burnt very quickly!
Can I freeze these cookies?
Yes! These cookies freeze well. Place them in a single layer on a baking tray until frozen solid, then transfer them to an airtight container or freeze bags. They can be frozen for up to three months. Just remember to add the pastry cream right before serving!
What’s the best way to serve these cookies for a gathering?
For a festive presentation, arrange your cookies on a tiered serving stand. You can also include some fresh fruits or whipped cream on the side for variety. Guests always love a little visual appeal before the delicious taste kicks in!
How much pastry cream do I need per cookie?
A teaspoon or two per cookie is generally sufficient, depending on how much you enjoy that creamy topping! Make sure to pipe it gently so it doesn’t overflow; it’s all about balance to create a perfect cookie experience!
Creme Brûlée Cookies
Ingredients
- 2 1/4 cups whole milk
- 1/2 tsp salt
- 1/4 cup granulated white sugar for cookie rolling
- 1 1/2 tbsp vanilla bean paste
- 3 tbsp unsalted butter diced
- 1 egg
- 3 1/2 tbsp cornstarch
- 1 cup + 2 tbsp granulated white sugar
- 1/2 tsp baking powder
- 2 1/2 cups all-purpose flour
- 6 egg yolks
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated white sugar for topping
- 1 1/4 cups granulated white sugar for cookie prep
Instructions
- In a medium saucepan, warm the milk over medium-low heat until it begins to steam, then reduce the heat to low and keep it warm.
- In a large mixing bowl, combine the egg yolks, sugar, salt, vanilla bean paste, and cornstarch. Whisk until the mixture becomes pale yellow and smooth.
- Gradually incorporate a quarter of the warm milk into the egg mixture, stirring constantly, then add the rest and mix well.
- Transfer this mixture back to the saucepan, cooking over medium-low heat while whisking continuously for 8-12 minutes, until thickened.
- Remove from heat and mix in the butter until well combined. Place plastic wrap directly on top of the pastry cream and refrigerate until chilled.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, blend the flour, baking powder, and salt. Set aside.
- Cream together the softened butter and 1 1/4 cups sugar with an electric mixer until fluffy, about 2 minutes.
- Add the egg and vanilla bean paste, mixing on medium speed until the color lightens and the mixture becomes fluffy, around 1-2 minutes.
- Gradually mix in the dry ingredients on low speed until the dough forms.
- Using a cookie scoop, portion out the dough and roll into balls, then coat each in the remaining sugar.
- Place the balls on your prepared sheets and lightly flatten each. Bake for 9-10 minutes, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
- After the cookies are cool, pipe the chilled pastry cream on top of each. Sprinkle with about a teaspoon of sugar per cookie and carefully use a kitchen torch to brûlée the sugar until golden and fragrant.
- Allow to cool for another 10 minutes before serving. Best enjoyed immediately!
