Description
Indulge in these delightful Creme Brûlée Sandwich Cookies that combine the classic French dessert’s flavors into a handheld treat. Experience the perfect balance of buttery cookies, silky custard, and a crispy caramelized sugar crust.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (for cookies)
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla
- 4 large egg yolks
- 1/2 cup granulated sugar (for custard)
- 2 tbsp cornstarch
- 1 tsp vanilla
- 2 tbsp unsalted butter, softened
- Brown sugar (for brûlée topping)
Instructions
- In a large bowl, cream 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy (3-5 minutes). Beat in 1 large egg and 1 tsp vanilla extract.
- Whisk together 2 1/2 cups all-purpose flour and 1/2 tsp salt. Gradually add to wet ingredients, mixing on low until just combined. Do not overmix.
- Divide dough in half, flatten into discs, wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- On a lightly floured surface, roll out dough to 1/8-inch thick. Cut with a 2-inch round cutter and transfer to baking sheets.
- Bake 8-10 minutes until edges are lightly golden. Cool on sheets for a few minutes, then transfer to a wire rack to cool completely.
- Gently heat 1 cup heavy cream, 1/2 cup whole milk, and 1 tsp vanilla in a saucepan until simmering at edges.
- In a separate bowl, whisk 4 large egg yolks, 1/2 cup granulated sugar, and 2 tbsp cornstarch until smooth and pale.
- Slowly whisk half of the hot cream mixture into the egg yolk mixture to temper. Pour tempered mixture back into the saucepan with remaining cream.
- Cook over medium-low heat, whisking constantly, until custard thickens significantly and coats a spoon (about 1 minute gentle boil).
- Remove from heat. Stir in 1 tsp vanilla and 2 tbsp softened unsalted butter until melted. For extra smoothness, you can strain it through a fine-mesh sieve.
- Cover custard surface directly with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled and firm enough to pipe.
- Once cookies are cool and custard is firm, transfer custard to a piping bag (or use a spoon).
- Pipe a generous dollop of custard onto the flat side of half the cookies. Top with remaining cookies, pressing gently.
- Just before serving, sprinkle a thin, even layer of brown sugar over each assembled sandwich cookie.
- Using a kitchen torch, carefully caramelize the brown sugar until melted, bubbling, and amber. Work quickly to prevent burning. Let the hardened sugar cool for a minute before serving.
- Prep Time: 1 hour 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Don't skip refrigerating the dough to prevent spread and maintain cookie shape. For the best crispness, caramelize the brown sugar just before serving.