Creme Brulee Shortbread Cookies (Printable Version)
Buttery shortbread topped with vanilla custard and caramelized sugar for a crispy, creamy French-inspired treat.
# What You Need:
→ Shortbread Base
01 - 1 cup unsalted butter, room temperature
02 - 2/3 cup powdered sugar
03 - 2 teaspoons vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Crème Brûlée Custard
06 - 1/4 cup granulated sugar
07 - 1/4 cup heavy cream
08 - 1/2 teaspoon vanilla bean paste or pure vanilla extract
09 - 2 large egg yolks
→ Caramelized Sugar Finish
10 - 1/3 cup granulated sugar for sprinkling and torching
# How To Make:
01 - Cream butter and powdered sugar in a large bowl until smooth and fluffy. Beat in vanilla extract until incorporated.
02 - Sift flour and salt into the butter mixture. Mix until just combined and dough forms.
03 - Divide dough in half and shape into 2-inch diameter logs. Wrap in plastic and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F and line baking sheets with parchment paper.
05 - Slice chilled dough into 1/2-inch thick rounds. Place on prepared baking sheets and bake for 12-14 minutes until edges are golden. Cool completely.
06 - Whisk egg yolks, sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, for 4-5 minutes until slightly thickened. Remove from heat and cool.
07 - Spread a small amount of cooled custard onto the center of each cookie and smooth gently.
08 - Sprinkle a thin layer of granulated sugar over the custard. Use a kitchen torch to caramelize until golden and crisp. Let set for 5 minutes before serving.
# Expert Advice:
01 -
- You get that satisfying crackle of burnt sugar without the intimidation of traditional custard making
- The shortbread base stays tender for days, unlike some delicate pastry that demands immediate consumption
02 -
- The custard must be completely cool before you spoon it onto the cookies, or it will melt right through the shortbread
- A kitchen torch creates the best caramelized crunch, but a broiler works in a pinch if you watch it like a hawk
03 -
- If your custard starts to curdle, immediately pour it through a fine mesh sieve and it will still be perfectly smooth
- Chill your mixing bowl for five minutes before creaming the butter in warm weather