These homemade Creme Brulé cookies are a fun spin on your classic sugar cookie and typical Creme Brulé dessert. This a simple sugar cookie topped with pastry cream. The pastry cream is topped with sugar then glazed with fire.
With Thanksgiving and Christmas coming up, there will be lots of hosting and parties happening. When it comes to get togethers, I am usually asked to bring a dessert. I can get tired of the typical pie or cookie. I like to branch out and try new things. These Creme Brule cookies will wow your guests.
The base of this cookie is a classic sugar cookie. Nothing special and nothing too sweet because that sugar cookie is topped with a pastry cream. The pastry cream is made up of milk, sugar, cornstarch, eggs, vanilla extract, and butter. Lastly, the cream is dusted with sugar that is then torched with fire. Creating a crunchy outside with a creamy inside and a chewy cookie. Texture and flavor overload!
Creme Brule cookies are a great winter dessert. Whether it be for a party or for you and a friend! Let's make these yummy cookies together.
How to Make Creme Brulé Cookies
Step 1: Pastry Cream
It may seem odd to not start with the base of the cookie. However, once this pastry cream is made, it needs to set in the fridge to cool.
To start on this pastry cream, combine the milk, half of the granulated sugar, and pinch of salt in a medium saucepan. Place on medium heat and bring to a steam. Do not let it boil yet! Once it starts to steam, remove it from the burner.
In a small bowl, whisk the egg yolks, other half of the sugar, and cornstarch until smooth and lighter in color.
Slowly pour the hot milk into the egg yolk mixture while vigorously stirring. Continue doing that until all the milk is into the egg mixture then pour the mixture back into the saucepan.
Put the saucepan back on the heat and stir continuously until the mixture is thick like pudding. Cook another 30 seconds while it is thick to remove the cornstarch taste.
After those 30 seconds, remove from heat and stir in the butter and vanilla extract.
Place in a shallow dish, press plastic wrap on the top, and refrigerate until fully cooled.
Step 2: Sugar Cookie
Let's start with the base of these cookies which is a sugar cookie. In a medium sized mixing bowl, add the butter and sugar and beat until combined.
Once combined, add in the egg, one at a time, then add in the vanilla extract.
To the top of the wet ingredients add in the dry. This consists of the flour, baking powder, and baking soda. Fold the dry ingredients into the wet.
Roll the dough into a tablespoon size ball and bake at 350 for about 10 minutes or until the edges are just golden brown.
Place on a drying rack and let cool completely.
Step 3: Assembly
Once the sugar cookies and the pastry cream are fully cooled, it is time to assemble our creme Brule cookies.
Using a piping bag or simply a spoon, spread out some pastry cream onto a cookie.
Sprinkle the top of the cream well with granulated sugar. Use a kitchen torch to harden the granulated sugar.
Serve the cookies immediately and enjoy!
Ingredients for Creme Brule Cookies
Butter - For the sugar cookie base as well as the pastry cream.
Granulated Sugar - For the cookies, pastry cream, and torched topping.
Eggs - For the cookies and pastry cream (egg yolks).
Vanilla Extract - For the cookies and pastry cream.
All Purpose Flour
Baking Powder
Baking Soda
Milk - For the pastry cream.
Tools You May Need
Medium Saucepan - To make the pastry cream.
Medium Mixing Bowl - To make the cookies.
Whisk
Small Bowl - To whisk the egg yolks in.
Shallow Dish - To cool the pastry cream in the fridge. A shallow dish means faster cooling!
Kitchen Torch - To torch the sugar on top of the cookie.
Tips to Make Creme Brule Cookies
- When making these cookies, making the pastry cream first will ensure everything is cooled in proper order.
- When adding the hot milk into the whisked egg yolk, it is important to stir constantly and vigorously so that the egg doesn't scramble.
- Place plastic wrap directly onto the pastry cream, this will prevent a layer forming on top of the cream.
- Having a good layer of granulated sugar on top of the cookie will help get an even coating once torched.
- Torch the sugar just before serving. These cookies get soft if they sit too long.
- Bringing the pastry cream to room temperature before spreading it on the cookie will ensure that there aren't too drastic of temperature differences within the cookie.
Why You'll Love These Creme Brule Cookies
Versatile - Whether it be for a dinner party or Friday night in, these creme brule cookies are great for any occasion!
Texture - Between the chewy cookie, smooth pastry cream, and the crunchy sugar topping, these cookies are texture overload in the best way.
Flavor - The cookie itself as well as the pastry cream really aren't that sweet. The torched sugar on top makes for the perfect sweetness.
Frequently Asked Questions
What is the texture of creme Brule cookies?
Creme Brule cookies have 3 different layers to them and each layer has a different texture of its own. The first layer is a classic sugar cookie. This cookie is chewy and soft at the same time. The second layer is pastry cream. This is a smooth custard like cream. Finally, it is finished off with torched sugar which gets crunchy and slightly sticky.
How do I pronounce creme Brule?
Creme Brule sounds very similar to how it is spelled. It is pronounced "krem-brew-lay."
Creme Brule Cookies
These homemade creme Brulé cookies are texture overload in the best way possible! With a chewy sugar cookie base, a smooth pastry cream filling and a torched sugar coating on top of it all. Whether it be for a dinner party or a Friday night in, these cookies will be great for your tastebuds! They require a few steps to make but are oh so worth it!
Ingredients
For the Sugar Cookie
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 eggs
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
For the Pastry Cream
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Pinch of salt
For the Sugar Topping
- 1 cup granulated sugar
Instructions
- Start out by making the pastry cream as this needs time to chill before the cookies are assembled. In a medium sized saucepan combine the 1 cup whole milk, half of the granulated sugar, and the pinch of salt. Place on medium heat and allow it to steam but not boil. Once it is steaming, remove from heat.
- In a medium bowl, combine the 2 egg yolks, 2 tablespoons of cornstarch, and the rest of the granulated sugar. Whisk until smooth and lighter in color.
- Vigorously whisk the egg yolk mixture as you pour some of the hot milk into it. Making sure the eggs don't scramble. Continue doing that until all the milk mixture is into the egg mixture.
- Pour the liquid back into the saucepan and stir constantly on medium heat until thickened.
- Remove from heat and add in the butter and vanilla extract.
- Place into a shallow saucepan and cover the top with plastic wrap so that a coating doesn't form. Place in the fridge until fully cooled.
- While the pastry creme is cooling, let's make the sugar cookie base.
- In a medium sized mixing bowl, beat the ½ cup butter and 1 cup granulated sugar until combined.
- Add the 2 eggs one at a time and beat until combined. Then, beat in the vanilla extract.
- Fold in the dry ingredients to the wet, roll into tablespoon sized balls and bake at 350 degrees Fahrenheit.
- Let cool completely on a wire rack.
- To assemble the cookies, spread the pastry cream onto the cookies in a thin layer.
- Top the pastry cream layer with a generous sprinkle of granulated sugar so it is fully covered.
- Using a kitchen torch, torch the sugar all over until it caramelizes.
- Serve immediately!
More Cookie Recipes from This Hygge Home
Soft and Chewy Lemon Coconut Cookies
Strawberries and Cream Sourdough Cookies
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