Dessert

Creme Brûlée Cookies: Easy & Delicious Recipe

ByLily Monroe October 27, 2025October 27, 2025

Introduction

These Creme Brûlée Cookies combine the creamy richness of classic custard with a crisp caramelized sugar topping, all nestled on a buttery cookie base. Easy to make and utterly delicious, they’re perfect for impressing guests or treating yourself.

The image shows a close-up of several small round cookies stacked together on a white marbled surface. Each cookie has a thick, light beige base with a slightly cracked texture, topped with a glossy, golden-brown layer that looks caramelized with darker burnt spots and swirls, giving a shiny, sticky appearance. One cookie in the center has a small bite taken out of it, revealing a soft, crumbly inside. The cookies are closely placed, filling the frame with warm tones and a home-baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
1 cup granulated white sugar
2 large eggs
2 teaspoons vanilla bean paste
1 1/2 cups whole milk
2 tablespoons cornstarch
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Step 1: Heat the milk in a saucepan over medium-low heat until it’s steaming, but do not let it boil.
Step 2: In a bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale.
Step 3: Gradually add a small amount of the hot milk to the egg mixture while whisking constantly, then slowly whisk in the remaining milk.
Step 4: Return the mixture to the saucepan and cook over medium-low heat, stirring frequently, until it thickens. Stir in the butter and let the mixture cool slightly before refrigerating.
Step 5: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 6: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 7: Cream the butter and sugar in a large bowl until fluffy. Add the eggs and vanilla bean paste, then mix in the dry ingredients until just combined.
Step 8: Roll the dough into balls, then roll each ball in sugar. Slightly flatten each ball and place them on the prepared baking sheets.
Step 9: Bake the cookies for 9-10 minutes, until set but not browned. Remove from the oven and let cool completely.
Step 10: Once cooled, pipe the chilled pastry cream onto each cookie.
Step 11: Sprinkle sugar over the cream and use a kitchen torch to caramelize the sugar until golden and crisp.

Tips & Variations

For a richer flavor, use a mix of vanilla bean paste and a splash of bourbon or rum in the pastry cream.
Make sure the milk is hot but not boiling to prevent curdling when combined with the eggs.
If you don’t have a kitchen torch, briefly place the sugared cookies under a hot broiler, watching closely to avoid burning.
Chill the pastry cream thoroughly before piping to make handling easier and prevent it from melting the cookies.

Storage

Store the cookies and pastry cream separately in airtight containers in the refrigerator for up to 3 days. Assemble and caramelize the sugar right before serving. Reheated or pre-caramelized cookies tend to lose their crisp topping, so it’s best enjoyed fresh.

How to Serve

The image shows five round cookies with a soft, light beige base. Each cookie has one smooth, creamy amber-colored layer on top, with a shiny surface marked by darker caramelized brown spots, giving a brûléed look. The cookies are arranged closely together on a white marbled texture. The caramelized top layer is circular and smaller than the base, sitting in the center of each cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be prepared up to 2 days in advance. Keep it tightly covered in the refrigerator to prevent it from forming a skin.

What can I use if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with 1 teaspoon of pure vanilla extract. While the flavor may be slightly different, it will still provide a delicious vanilla note.