Ingredients
Scale
- 2 1/4 cups whole milk
- 6 egg yolks
- 1 cup + 2 tbsp granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp cornstarch
- 3 tbsp unsalted butter, cut in cubes
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup granulated white sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup granulated white sugar (for rolling the dough in)
- 1/2 cup granulated white sugar (for the brulee topping)
Instructions
- Prepare the vanilla pastry cream by heating whole milk until just about to boil. In a separate bowl, whisk together egg yolks, sugar, salt, vanilla paste, cornstarch, and butter. Gradually mix in the hot milk while whisking continuously. Return to heat until thickened, then chill.
- For the cookie dough, cream softened butter and sugar until fluffy. Mix in egg and vanilla paste. Combine dry ingredients in another bowl and gradually add to the wet mixture.
- Preheat oven to 350°F (175°C). Roll cookie dough in sugar and place on parchment-lined baking sheets. Make an indentation in each cookie.
- Fill indentations with chilled pastry cream; bake for 9 minutes until golden around edges.
- Once cooled, sprinkle sugar on top of the pastry cream and use a kitchen torch to caramelize.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45g)
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg