Description
Delight in the rich combination of creamy vanilla custard and buttery cookies with these Vanilla Custard Brûlée Cookies. Each bite delivers a sweet crunch and a soft, decadent filling that is simply irresistible.
Ingredients
Scale
- 225 g unsalted butter
- 250 g granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 310 g all-purpose flour
- 500 g whole milk
- 100 g granulated sugar
- 80 g egg yolks
- 25 g cornstarch
- 25 g all-purpose flour
- 2 teaspoons vanilla bean paste or vanilla extract
- 50 g unsalted butter
- 50 g demerara sugar or granulated sugar
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, cream the unsalted butter and granulated sugar until light and fluffy.
- Add the egg and egg yolk, followed by the vanilla extract, mixing until fully incorporated.
- Gradually add in the all-purpose flour until just combined. Do not overmix.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden. Allow cookies to cool on a wire rack.
- For the pastry cream, in a saucepan, heat the whole milk and 100 g sugar, stirring until sugar dissolves.
- In a separate bowl, whisk together the egg yolks, cornstarch, and all-purpose flour until smooth.
- Slowly add the warm milk mixture to the egg mixture, whisking continuously to temper the eggs.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Stir in the vanilla bean paste or extract.
- Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and let cool.
- Once the cream is cool, fill each cookie with the pastry cream.
- Melt the unsalted butter and mix with the demerara sugar. Top each filled cookie with this mixture.
- Using a kitchen torch, caramelize the sugar topping until golden and crispy. Allow to cool before serving.
Notes
For an extra touch, use a combination of sugar types for the topping for varied texture. Ensure to let the pastry cream cool completely before filling the cookies for the best texture.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Vanilla Custard Brûlée Cookies, cookies, dessert, pastry, vanilla, custard