Crème Brûlée Cookies with Torched Sugar Top
These elegant cookies combine a rich, buttery shortbread base with a creamy vanilla custard filling, finished with a crackling caramelized sugar crust torched to perfection. A sophisticated twist on classic French dessert and cookie, perfect for special occasions.
Ingredients
Ingredients
- 1 cup all-purpose flour for the shortbread base
- 0.5 cup unsalted butter cold and cubed
- 0.25 cup powdered sugar for the shortbread base
- 1 tbsp cornstarch for the custard filling
- 0.5 cup whole milk for the custard filling
- 2 large egg yolks for the custard filling
- 0.25 cup granulated sugar divided, for filling and topping
- 1 tsp vanilla extract pure vanilla for best flavor
- 0.125 tsp salt to balance sweetness
- 1 tbsp heavy cream optional, for richer custard
Notes
Storage: Store cookies in an airtight container in the refrigerator for up to 3 days. The torched sugar topping is best applied just before serving to maintain its crisp texture. Make-Ahead: The shortbread cookies and custard filling can be prepared up to 2 days ahead. Assemble and torch the sugar topping on the day of serving. Variations: Add a pinch of citrus zest to the custard for a bright twist, or substitute the vanilla with almond extract for a nutty flavor. For a richer cookie, use brioche dough instead of shortbread for the base.