I LOVE turning every single dessert into crème brûlée. So I felt like making crème brûlée cookies was something that I needed to do….so here we are!
Honestly, the main reason why I like to crème brûlée-ify desserts is because I really enjoy foods that I can hit.
But apart from that, these do taste amazing. The crunch, the custard, the cookie, it all works so well together.
Breakdown of the process
There’s a few different parts to making this cookie. Each part is pretty simple, but there are a few parts.
Here’s an overview of what were going to be doing to make these crème brûlée cookies!
- Make the custard – I like to make this first, so that it has time to chill and thicken up in the fridge.
- Make the cookie dough
- Leave the cookie dough to chill – this is important, the cookie dough needs some time to chill in the fridge before baking.
- Bake the cookies
- Add the custard to them – at this point the custard would have cooled and thickened up.
- Add the sugar and brûlée it – I use a blowtorch. If you don’t have one, there are other ways you can do this, I’ll talk more about this later on!
Do I have to leave the cookie dough to chill before baking?
YES. Don’t be skipping this step.
The cookie dough needs some time for the butter to set up before baking.
If you bake them straight away they will just spread too much in the oven, giving you very flat cookies. We don’t want this.
So they do need to be chilled in the fridge, 30 minutes is good!
Can I substitute the corn flour in the custard with something else?
The corn flour, also known as corn starch, is added to thicken the custard. If you don’t add it, the custard will be too runny.
If you wanted to substitute it, you could use plain/all purpose flour instead. But you need to double the amount!
I don’t recommend doing this though, corn flour works so much better in my personal opinion.
How to make these without a blowtorch
I understand that not everyone has a blowtorch lying around.
I do think it is a great little tool to have, I use it a lot more than I thought I would.
But there are 2 ways you can make these crème brûlée cookies without one.
The 1st way:
One way is by cooking the sugar in a pan first.
All you need to go is add a few tablespoons of sugar to a non-stick pot or pan.
Just heat this on medium heat, whiles constantly stirring, until the sugar has all melted and it has turned a deep amber colour.
Then just pour a thin layer of this on top of the cookies and leave them to set for a few minutes, so that the sugar can harden.
The 2nd way:
This way is not my favourite but it works.
Once you have added the sugar to the top of the cookies, you can place them under your grill/broiler for a few seconds.
I don’t love doing this because I feel like the heat from the grill can sometimes melt the custard but it is an option!
Making these ahead of time
The brûlée part of these cookies can not be added beforehand.
After a while, the sugar starts to melt, and it won’t be crispy anymore.
If the 6 cookies are not going to be eaten straight away, don’t add the sugar to all of them.
I recommend only adding the sugar and then brûléeing it before you’re about to eat them!