Creme Brulee Shortbread Cookies (Printable)
Buttery cookies topped with vanilla custard and caramelized sugar for a crisp, golden finish.
# What You'll 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 It:
01 - In a large bowl, beat unsalted butter and powdered sugar until smooth and fluffy. Incorporate vanilla extract until fully blended.
02 - Sift flour and salt into the butter mixture. Mix until just combined and dough forms without overworking.
03 - Divide dough in half and shape into 2-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F. Line baking sheets with parchment paper.
05 - Slice chilled dough logs into 1/2-inch thick rounds. Place on prepared baking sheets, spacing 1 inch apart.
06 - Bake for 12 to 14 minutes until edges are lightly golden. Transfer to wire rack and cool completely.
07 - Whisk egg yolks, granulated sugar, heavy cream, and vanilla paste in small saucepan. Cook over medium-low heat, stirring constantly, until thickened, 4 to 5 minutes. Remove from heat and cool completely.
08 - Spread small amount of cooled custard onto center of each cookie using offset spatula.
09 - Sprinkle thin layer of granulated sugar over custard. Torch sugar until golden and crispy. Let set 5 minutes before serving.
# Expert Tips:
01 -
- The torch moment creates that satisfying crackle everyone secretly lives for
- Shortbread and custard were always meant to be together, I'm convinced of it now
02 -
- The custard must cool completely or it'll melt right into the cookies and you'll have sad puddles instead of distinct layers
- Torch from about 3 inches away; getting too close burns the sugar before it caramelizes properly
03 -
- If you don't have a kitchen torch, run the sugared cookies under the broiler for 30 to 60 seconds; watch like a hawk because sugar goes from perfect to burned instantly
- Extra egg yolks freeze well in ice cube trays, so you never have to waste them when making custard-based recipes