Crème Brûlée Cookies
These elegant and sophisticated cookies are a perfect dessert for any occasion. Featuring a buttery shortbread base and a creamy custard filling, topped with a crispy caramelized sugar coating, they're sure to impress.
Instructions
- 1
In a large, microwave-safe bowl, whisk the yolks and ½ cup (100 g) of sugar until pale in color.
- 2
Add the cornstarch and vanilla extract, and whisk well. Add the milk and whisk until fully combined.
- 3
Loosely cover the bowl with plastic wrap and microwave for 4-6 minutes, whisking every 1-2 minutes, until the mixture becomes a thick custard.
- 4
Re-cover with plastic wrap and chill for about 2 hours.
- 5
In a medium bowl, cream the softened butter and ½ cup (100 g) of sugar with a hand mixer until light and fluffy.
- 6
Add the egg, and mix until fully incorporated.
- 7
Add the flour and mix until the dough is crumbly, but holds together when squeezed.
- 8
Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- 9
Preheat the oven to 350°F (180°C).
- 10
Once chilled, roll out the dough between two layers of parchment paper until it is ¼-inch (6 mm) thick.
- 11
Cut out 6 2-inch (5 cm) diameter rounds of dough. Remove the excess dough and transfer the rings to a parchment-lined baking sheet.
- 12
Re-roll the leftover cookie dough to the ¼-inch (6 mm) thickness. Cut out 6 more 2-inch (5 cm) rounds, then cut a 1½-inch (4 cm) ring inside the 2-inch (5 cm) rounds. Transfer the whole rounds to the baking sheet, then remove the inner circles.
- 13
Bake the cookies for 10 minutes, until pale and just barely cooked. Let sit at room temperature to cool for 30 minutes.
- 14
Once the cookies are cool, transfer the chilled custard to a piping bag. Pipe the custard onto the circle-shaped cookies completely covering the surface.
- 15
Place the ring-shaped cookies on top of the custard-topped cookies and press down gently to adhere.
- 16
Add the remaining cup of sugar to a small pan and cook over medium-high heat, stirring occasionally, until the sugar melts and begins to caramelize. Make sure there are no lumps of sugar.
- 17
While the caramel is still hot, pour about 2 tablespoons over each cookie to fill the ring on top. Let the cookies cool completely.
- 18
Enjoy!
Recipe from tasty.co
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Ingredients (8)
- •3 large egg yolks
- •2 cups sugar, divided
- •3 tablespoons cornstarch
- •1 teaspoon vanilla extract
- •1½ cups milk
- •½ cup (1 stick) unsalted butter, softened
- •1 large egg
- •3½ cups all-purpose flour