Creme Brûlée Cookies

inbloombakery.com

Ben Brisley

subheading: For the Vanilla Pastry Cream:

2 ¼ cups (540 ml) whole milk

6 egg yolks

1 cup + 2 tablespoon (225 g) granulated white sugar

⅛ teaspoon salt

1 ½ tablespoon vanilla bean paste

3 ½ tablespoon (28 g) cornstarch

3 tablespoon (42 g) unsalted butter, cut in cubes

subheading: For the Sugar Cookies:

2 ½ cups (313 g) all-purpose flour, spooned and leveled

½ teaspoon baking powder

½ teaspoon salt

1 ¼ cup (250 g) granulated white sugar

1 cup (224 g) unsalted butter, softened

1 egg

1 tablespoon vanilla bean paste

½ cup (100 g) granulated white sugar (for rolling the dough in)

½ cup (100 g) granulated white sugar (for the brulee topping)

Directions at inbloombakery.com

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