Creme Brûlée Cookies (Print Version)

# Ingredients:

→ Vanilla Pastry Cream

01 - 2 1/4 cups (540 ml) whole milk
02 - 6 egg yolks
03 - 1 cup + 2 tbsp (225 g) granulated white sugar
04 - 1/8 tsp salt
05 - 1 1/2 tbsp vanilla bean paste
06 - 3 1/2 tbsp (28 g) cornstarch
07 - 3 tbsp (42 g) unsalted butter, cut in cubes

→ Sugar Cookies

08 - 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
09 - 1/2 tsp baking powder
10 - 1/2 tsp salt
11 - 1 1/4 cup (250 g) granulated white sugar
12 - 1 cup (224 g) unsalted butter, softened
13 - 1 egg
14 - 1 tbsp vanilla bean paste
15 - 1/2 cup (100 g) granulated white sugar (for rolling the dough in)
16 - 1/2 cup (100 g) granulated white sugar (for the brulee topping)

# Instructions:

01 - In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
02 - In a large bowl, add the egg yolks, sugar, salt, vanilla, and cornstarch. Whisk until combined and pale-yellow in color. The mixture will be thick initially but will smooth out as you whisk.
03 - Add 1/4 of the heated milk while stirring vigorously. Then, add the remaining milk and stir to combine.
04 - Transfer the mixture back to the saucepan. Heat over medium-low and cook for 8-12 minutes, whisking continuously, until thickened and soft peaks form.
05 - Remove the pastry cream from heat, transfer it to a bowl, and mix in the butter until combined. Place plastic wrap directly on the cream to prevent a skin from forming. Chill in the fridge until fully cold.
06 - Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt, then set aside.
07 - In a large bowl, cream the butter and granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes. Alternatively, use a stand mixer with a paddle attachment.
08 - Mix in the egg and vanilla on medium speed until the mixture is pale and fluffy, 1-2 minutes.
09 - Slowly mix in the dry ingredients until just combined. Avoid overmixing.
10 - Scoop the dough into balls using a large cookie scoop. Roll into balls. Add sugar to a small bowl and roll each ball to coat.
11 - Place dough balls onto parchment-lined cookie sheets, slightly flattening each. Bake 6 cookies at a time for 9-10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a cooling rack.
12 - Fill a piping bag fitted with a small round tip with chilled pastry cream. Pipe the cream onto each cooled cookie.
13 - Sprinkle 1 teaspoon of sugar over the pastry cream on each cookie and brûlée with a kitchen torch until golden and aromatic. Let cool for 10 minutes before serving.

# Notes:

01 - Add pastry cream only when ready to serve to avoid soggy cookies. Enjoy immediately after brûléeing the sugar topping.

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