Creme Brulee Shortbread Cookies (Printable Version)
Buttery shortbread meets vanilla custard with caramelized sugar topping for an elegant French-inspired dessert experience.
# 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 - Cream butter and powdered sugar in a large bowl until smooth and fluffy. Beat in vanilla extract until fully incorporated.
02 - Sift flour and salt into the butter mixture. Mix until just combined and a cohesive dough forms.
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 and line baking sheets with parchment paper.
05 - Slice chilled dough into 1/2-inch thick rounds. Place cookies on prepared baking sheets, spacing 1 inch apart.
06 - Bake for 12-14 minutes until edges are just turning golden. Transfer to wire rack and cool completely.
07 - Whisk egg yolks, 1/4 cup granulated sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, until slightly thickened, approximately 4-5 minutes. Remove from heat and cool completely.
08 - Spoon a small amount of cooled custard onto the center of each cookie. Gently spread to create an even layer.
09 - Sprinkle a thin layer of granulated sugar over the custard on each cookie. Use a kitchen torch to caramelize sugar until golden and crisp. Let set for 5 minutes before serving.
# Expert Advice:
01 -
- The texture contrast alone will ruin regular shortbread for you forever
- They look like you spent hours but actually come together in under an hour
02 -
- The custard layer must be completely cool before you spoon it onto the cookies, or it will slide right off the edges
- A kitchen torch creates the authentic crackle we're after, a broiler works but gives uneven results
03 -
- If you don't have a kitchen torch, these are still delicious without the caramelized sugar top, just dust them with powdered sugar instead
- The dough logs can frozen for up to a month, slice and bake straight from frozen, just add 2 minutes to the baking time