Creme Brulee Shortbread Cookies (Printable)
Buttery shortbread cookies with vanilla custard and caramelized sugar tops. French-inspired elegant treats.
# What You'll Need:
→ Shortbread Base
01 - 1 cup unsalted butter, room temperature
02 - 2/3 cup powdered sugar
03 - 2 tsp vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 tsp salt
→ Custard Topping
06 - 1/4 cup granulated sugar
07 - 1/4 cup heavy cream
08 - 1/2 tsp vanilla bean paste or pure vanilla extract
09 - 2 large egg yolks
→ Caramelized 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 light and fluffy. Add vanilla extract and mix until incorporated.
02 - Sift flour and salt into the butter mixture. Mix gently until just combined and a cohesive dough forms.
03 - Divide dough in half and shape each portion into logs approximately 2 inches in diameter. 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 - Cut chilled dough logs into 1/2-inch thick rounds. Place slices on prepared baking sheets with slight spacing between each cookie.
06 - Bake for 12 to 14 minutes until edges begin to turn golden. Transfer to a cooling rack and let cool completely.
07 - In a small saucepan, whisk together egg yolks, granulated sugar, heavy cream, and vanilla. Cook over medium-low heat, stirring continuously, until mixture thickens slightly, about 4 to 5 minutes. Remove from heat and allow to cool.
08 - Spoon a small portion of cooled custard onto the center of each cookie. Gently spread to create an even layer.
09 - Sprinkle a thin, even layer of granulated sugar over the custard on each cookie. Using a kitchen torch, caramelize the sugar until golden and crisp. Allow to set for 5 minutes before serving.
# Expert Suggestions:
01 -
- That signature crack of burnt sugar without the fuss of water baths and ramekins
- Shortbread stays crisp for days if you can resist eating them all
02 -
- Custard must cool completely before assembly or it will slide right off the cookies
- Hold the torch about two inches away and keep it moving for even caramelization
03 -
- Turbinado sugar creates a thicker, crunchier crust than regular granulated sugar
- Practice torching on a spare cookie before you commit to the whole batch