I love small joys in the kitchen, and my Crème Brûlée Cookies are one of them. I make a rich pastry cream, tuck it into a tender sugar cookie, and then crack a thin caramel top. These cookies taste like a hug and a fancy dessert at once, and I think you will love them too.
My Dad James taught me to light the torch with calm hands. Mom Eva watched my first batch. Sister Jennifer still asks for the second pan.
What You’ll Need
- 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
- 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 the dough in)
- 1/2 cup (100 g) granulated white sugar (for the brulee topping)
My Trusted Kitchen Tools
I keep my tools simple and steady. I use a heavy pan for the pastry cream so it heats evenly. I use a whisk and a heatproof bowl to mix yolks and sugar. A stand mixer makes the cookie dough easy, but a hand mixer works fine. I always have a small cookie scoop for even dough balls. I use a small spoon or the back of a measuring spoon to press the well for the cream. I use a kitchen torch to caramelize the sugar. A wire rack cools the cookies well. I also keep small deli cups to chill the pastry cream in if I make it ahead.
Bringing It All Together
- Heat the milk in a saucepan until it barely steams.
- Whisk egg yolks with 1 cup + 2 tbsp sugar, cornstarch, salt, and vanilla in a bowl.
- Pour a little hot milk into the yolk mix while whisking to temper.
- Return the mix to the pan and cook on low while whisking until thick.
- Remove from heat and stir in 3 tbsp butter until smooth.
- Pour pastry cream into a bowl, press plastic on the surface, and chill.
- Cream 1 cup softened butter with 1 1/4 cup sugar until light.
- Beat in the egg and 1 tbsp vanilla until smooth.
- Stir flour, baking powder, and 1/2 tsp salt into the butter mix until a soft dough forms.
- Chill the dough for at least 30 minutes so it is easy to shape.
- Preheat the oven to 350°F (175°C).
- Roll dough into balls and roll each ball in 1/2 cup sugar for coating.
- Use your thumb or a small spoon to make a shallow well in each ball.
- Fill each well with a small spoonful of cold pastry cream.
- Place cookies on a lined baking sheet about 2 inches apart.
- Bake for 9 minutes until the edges turn light golden.
- Cool cookies on a wire rack until room temperature.
- Sprinkle 1/2 cup sugar over the pastry cream on each cookie.
- Use a kitchen torch to caramelize the sugar until it becomes a crisp, brown top.
- Let the sugar harden for a minute before serving.
Making It Your Own (Swaps & Ideas)
I like to play with small swaps. Use lemon or orange zest in the dough for a bright twist. Stir a little espresso into the pastry cream for a coffee kick. You can fold in 2 tablespoons of crushed toasted almonds into the dough for extra texture. If you prefer a fruit note, swap the pastry cream for a spoon of jam or lemon curd before baking. For a fun comparison, I often pair different cookies on a plate, like my take on blueberry cheesecake swirl cookies to see how the flavors talk to each other.
How We Love to Serve It
I love to serve these warm with a sharp bite of espresso or a cup of Darjeeling tea. They also sit pretty next to a small scoop of vanilla ice cream for a dessert plate. For a playful cookie board that kids love, place these beside shaped treats like basketball cookies and a few fruit tarts. They also make a calm end to a dinner party when I present two per person on a small saucer.
A Few Tips For Success
Chill the dough. Cold dough keeps the cookies tidy as they bake. Make the pastry cream the day before if you can. It firms up and is easier to pipe or spoon. Use a gentle hand when you make the wells so the dough does not break. Watch the bake time close. Nine minutes often gives a tender edge and soft center. When you torch the sugar, keep the flame moving so sugar melts without burning. If you do not own a torch, set the oven broiler on high and watch very closely; it only takes seconds to caramelize.
Saving Some For Later
Because these have pastry cream, store them in the fridge in a single layer in an airtight container for up to three days. If you want to freeze, freeze the baked cookies on a tray until firm, then pack them in a freezer bag with parchment between layers for up to one month. Thaw in the fridge and refresh the sugar top with a quick torch or a few seconds under a hot broiler. Do not leave them at room temperature for long because of the custard.
From My Kitchen to Yours
I hope these Crème Brûlée Cookies bring a small shine to your table. I love how they feel both homey and fancy. Make a batch, invite someone over, and watch the smiles.
Your Questions, Answered
How long do Crème Brûlée Cookies stay fresh?
I keep them in the fridge in a tight container for up to three days. The pastry cream needs cold storage, so do not leave them out for more than two hours.
Can I make the pastry cream for Crème Brûlée Cookies ahead of time?
Yes. I make the cream a day ahead and keep it under plastic wrap in the fridge. It firms up and is much easier to spoon into the wells when it is fully cold.
Do Crème Brûlée Cookies need a kitchen torch?
A torch gives the best crisp caramel top and control. If you do not have one, you can use a hot oven broiler, but you must watch closely and keep the cookies a good distance from the heat so they do not burn.
If you want to try a simple almond twist, I also have a small recipe that I often make in the same week as these, my favorite almond cookies, which you can bake for variety.
Print
Crème Brûlée Cookies
- Total Time: 39 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies with a rich pastry cream center and a crisp caramel top, delivering a luxurious dessert experience.
Ingredients
- 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
- 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 the dough in)
- 1/2 cup (100 g) granulated white sugar (for the brulee topping)
Instructions
- Heat the milk in a saucepan until it barely steams.
- Whisk egg yolks with 1 cup + 2 tbsp sugar, cornstarch, salt, and vanilla in a bowl.
- Pour a little hot milk into the yolk mix while whisking to temper.
- Return the mix to the pan and cook on low while whisking until thick.
- Remove from heat and stir in 3 tbsp butter until smooth.
- Pour pastry cream into a bowl, press plastic on the surface, and chill.
- Cream 1 cup softened butter with 1 1/4 cup sugar until light.
- Beat in the egg and 1 tbsp vanilla until smooth.
- Stir flour, baking powder, and 1/2 tsp salt into the butter mix until a soft dough forms.
- Chill the dough for at least 30 minutes so it is easy to shape.
- Preheat the oven to 350°F (175°C).
- Roll dough into balls and roll each ball in 1/2 cup sugar for coating.
- Use your thumb or a small spoon to make a shallow well in each ball.
- Fill each well with a small spoonful of cold pastry cream.
- Place cookies on a lined baking sheet about 2 inches apart.
- Bake for 9 minutes until the edges turn light golden.
- Cool cookies on a wire rack until room temperature.
- Sprinkle 1/2 cup sugar over the pastry cream on each cookie.
- Use a kitchen torch to caramelize the sugar until it becomes a crisp, brown top.
- Let the sugar harden for a minute before serving.
Notes
Chill the dough for neat cookies and prepare the pastry cream a day in advance for easier handling.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cookies, dessert, crème brûlée, pastry cream, baking