Mexican Crème Brûlée Cookies are the kind of dessert that stops conversations mid-sentence. These aren’t just sugar cookies. They’re chewy, buttery cookies crowned with silky vanilla pastry cream and topped with a crackly caramelized sugar crust. A fusion of French elegance and the warmth of Mexican flavors, these cookies are perfect for impressing guests or treating your family.
Ingredients for Mexican Crème Brûlée Cookies
What you need to make the pastry cream filling
The silky vanilla pastry cream is the heart of these Mexican Crème Brûlée Cookies. It’s luscious, custardy, and filled with the bold aroma of real vanilla bean. Here’s everything you’ll need:
For the Vanilla Pastry Cream:
2 1/4 cups (540 ml) whole milk
6 egg yolks
1 cup + 2 tbsp (225 g) granulated white sugar
1/8 tsp salt
1 1/2 tbsp vanilla bean paste (or high-quality vanilla extract)
3 1/2 tbsp (28 g) cornstarch
3 tbsp (42 g) unsalted butter, cut into cubes
Use whole milk for the richest flavor and texture. The vanilla bean paste adds those little flecks that make it visually irresistible—like in traditional Mexican flan. You can prep this cream a day ahead; just chill it with plastic wrap pressed directly on top.
Cookie dough ingredients and brûlée topping
The cookie base is a soft sugar cookie with crisp edges that holds the pastry cream beautifully.
For the Sugar Cookies:
2 1/2 cups (313 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup (250 g) granulated white sugar
1 cup (224 g) unsalted butter, softened
1 egg
1 tbsp vanilla bean paste
1/2 cup (100 g) granulated sugar (for rolling the dough)
1/2 cup (100 g) granulated sugar (for brûlée topping)
Don’t skip the sugar rolling step—it gives the cookies their signature crackle and texture. And when it’s time to torch the brûlée topping, that final layer of sugar caramelizes into a golden, marshmallow-scented shell.
These ingredients are all pantry staples, but when treated with care, they turn into something extraordinary—exactly what you’d expect from cookies inspired by Mexican warmth and French flair.
How to Make Mexican Crème Brûlée Cookies
Making the smooth vanilla pastry cream
This vanilla pastry cream is rich, creamy, and surprisingly simple if you take it slow. Here’s how to make it perfectly:
Step 1: In a medium saucepan, gently heat the milk over medium-low until steaming. Once it steams, reduce the heat to low and keep it warm.
Step 2: In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch. Whisk until it’s smooth, pale yellow, and a little thick.
Step 3: Slowly pour in 1/4 of the warm milk while whisking constantly to temper the eggs. Then add the remaining milk and whisk to combine.
Step 4: Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, for 8–12 minutes, until it thickens and soft peaks form.
Step 5: Remove from heat. Stir in the butter until melted and smooth. Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin. Chill until cold.
Preparing the sugar cookie dough and assembling
While the cream chills, make the cookie base.
Step 6: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment.
Step 7: In one bowl, whisk flour, baking powder, and salt. In another, beat butter and sugar with an electric mixer on high for about 2 minutes until fluffy.
Step 8: Add egg and vanilla bean paste. Mix on medium until light and pale, about 1–2 minutes.
Step 9: Slowly add the dry ingredients to the wet. Mix on low until a dough forms.
Step 10: Scoop dough into balls and roll each in granulated sugar. Place on lined cookie sheets and gently flatten the tops.
Step 11: Bake for 9–10 minutes. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Step 12: Once cookies are fully cool and pastry cream is chilled, pipe cream onto each cookie using a piping bag with a round tip.
Step 13: Sprinkle 1 tsp of sugar over each cookie. Use a kitchen torch to caramelize the sugar until golden brown and crisp.
Let them cool for 10 minutes—and enjoy right away for the perfect crackle and cream combo.
Serving, Variations & Storing
Creative ways to serve crème brûlée cookies
These Mexican Crème Brûlée Cookies are a showstopper on any dessert table. The caramelized sugar top gives a satisfying crackle while the creamy vanilla custard melts into the buttery cookie beneath—it’s a texture dream. I love serving them with a strong espresso or café de olla for a full sensory treat.
For special occasions, try piping a little extra pastry cream in a swirl for drama, then brûlée. Want a little spice? Add a dash of ground cinnamon or even a hint of cayenne to the sugar before torching—it’s a subtle nod to traditional Mexican flavors and adds warmth.
How to store and prep them ahead without soggines
Because the pastry cream is moist and luscious, these cookies are best enjoyed freshly assembled. That said, you can absolutely make parts ahead:
- Cookie Bases: Bake and cool the sugar cookies up to 3 days in advance. Store in an airtight container at room temperature.
- Pastry Cream: Make it up to 48 hours ahead. Keep it refrigerated in a bowl with plastic wrap pressed on the surface.
- Assembling: Pipe the cream and brûlée the sugar only when you’re ready to serve. If left assembled for too long, the cookies will soften from the cream.
Avoid stacking the finished cookies—they’re delicate! If you must prep early, assemble just 30 minutes before serving and leave them uncovered at room temp.
Want to skip the torch? For a no-torch option, you can caramelize sugar in a dry skillet and gently press the shards onto the cream (see FAQ below for details). It won’t be exact—but it’ll still be delicious.
FAQs About Mexican Crème Brûlée Cookies
What makes crème brûlée cookies unique?
Mexican Crème Brûlée Cookies are a standout treat because they combine the buttery chew of a sugar cookie with the creamy richness of vanilla pastry cream and the signature crackle of caramelized sugar. It’s a layered dessert experience in a handheld form. Unlike traditional crème brûlée, these cookies are portable, easy to share, and offer that same satisfying brûlée top—plus a comforting, nostalgic cookie base.
Can I make crème brûlée cookies ahead of time?
Yes, you can prepare the components in advance. Bake the cookies and store them in an airtight container for up to 3 days. The vanilla pastry cream can be made and refrigerated 1–2 days ahead. For best results, assemble and torch the sugar just before serving so the cookies stay crisp and the brûlée sugar stays crackly.
How do I brûlée the sugar without a torch?
If you don’t have a kitchen torch, you can melt sugar in a dry skillet until amber-colored, then pour it onto parchment in small rounds to cool. Once hardened, break the sugar into shards and gently press onto the pastry cream. While not quite the same as torching, it gives a lovely caramel crunch.
What’s the best way to store crème brûlée cookies?
Store unassembled cookie bases at room temperature and the pastry cream in the fridge. Once assembled, the cookies should be eaten within 2–3 hours. If you must store leftovers, keep them in the fridge in a single layer (not stacked), but expect the cookie texture to soften.
Conclusion: Tradition in Every Crackle
Mexican Crème Brûlée Cookies may look fancy, but they’re filled with comfort, heritage, and heart. With each bite, you get layers of flavor—chewy cookie, silky vanilla cream, and that satisfying crackle of burnt sugar on top. Whether you’re baking for a party, a cozy night in, or just to impress yourself, these cookies deliver. And like all the best desserts, they carry stories. From my grandma’s Michoacán kitchen to yours, I hope this recipe brings joy, laughter, and a little magic to your table.
Print
Mexican Crème Brûlée Cookies – Best Buttery Dessert Fusion
- Prep Time: 1 hour 30 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 59 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican Fusion
Description
These Mexican Crème Brûlée Cookies combine soft sugar cookies with creamy vanilla pastry cream and a crackly caramelized sugar topping—a perfect blend of elegance and comfort.
Ingredients
• For the Vanilla Pastry Cream • 2 1/4 cups (540 ml) whole milk • 6 egg yolks • 1 cup + 2 tbsp (225 g) granulated white sugar • 1/8 tsp salt • 1 1/2 tbsp vanilla bean paste • 3 1/2 tbsp (28 g) cornstarch • 3 tbsp (42 g) unsalted butter, cut in cubes • • For the Sugar Cookies • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled • 1/2 tsp baking powder • 1/2 tsp salt • 1 1/4 cup (250 g) granulated white sugar • 1 cup (224 g) unsalted butter, softened • 1 egg • 1 tbsp vanilla bean paste • 1/2 cup (100 g) granulated white sugar (for rolling) • 1/2 cup (100 g) granulated white sugar (for brûlée topping)
Instructions
1. Heat milk until steaming. Set aside. 2. Whisk egg yolks, sugar, salt, vanilla, and cornstarch until pale and smooth. 3. Slowly whisk in warm milk. Return to saucepan and cook over medium-low, whisking, until thickened. 4. Remove from heat, stir in butter. Chill with plastic wrap touching surface. 5. Preheat oven to 350°F and line baking sheets. 6. Whisk flour, baking powder, and salt. 7. Beat butter and sugar until fluffy. Add egg and vanilla. 8. Mix in dry ingredients until dough forms. 9. Roll dough into balls, coat in sugar, and place on sheets. Flatten slightly. 10. Bake for 9–10 minutes. Cool on sheet 5 minutes, then rack. 11. Pipe chilled pastry cream onto cooled cookies. 12. Sprinkle sugar and brûlée with kitchen torch. 13. Cool 10 minutes and serve immediately.
Notes
• Assemble cookies just before serving to maintain crisp texture. • Store baked cookies and pastry cream separately for up to 3 days. • Try adding a dash of cinnamon to the sugar for a twist!