Ingredients
- For the cookies:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the custard filling:
- 1 cup heavy cream
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste or extract
- For the topping:
- Granulated sugar (for caramelizing)
Instructions
- To make the custard, heat heavy cream until just simmering. In a bowl, whisk egg yolks and sugar until pale. Slowly add hot cream, whisking constantly. Stir in vanilla and cook gently until thickened. Chill in fridge.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- For the cookies, cream butter and sugar until fluffy. Add egg and vanilla; mix well. Add flour, baking powder, and salt; mix to form soft dough.
- Scoop dough onto baking sheet and press indent in the center of each cookie with the back of a spoon.
- Bake for 10–12 minutes or until just set. Let cool completely.
- Spoon chilled custard into each cookie indent. Sprinkle with granulated sugar.
- Use a kitchen torch to caramelize sugar until golden and crisp. Let cool before serving.
Notes
- Flavor custard with espresso or citrus zest for a twist.
- Make cookies smaller for bite-sized versions.
- Add a pinch of sea salt over caramelized tops for contrast.
- Assemble and brûlée just before serving for best texture.
- Use pre-made custard or pudding if short on time.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 65mg
