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!