Creme Brulee Shortbread Cookies (Printable)

Buttery shortbread topped with creamy vanilla custard and crisp caramelized sugar for an elegant French-inspired dessert.

# 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 Steps:

01 - Cream together 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 dough begins to form, being careful not to overwork.
03 - Divide dough in half and shape into 2-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
04 - Preheat oven to 350°F and line baking sheets with parchment paper.
05 - Slice chilled dough into 1/2-inch thick rounds and place on prepared baking sheets. Bake for 12 to 14 minutes until edges are just turning golden.
06 - Whisk together egg yolks, sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, until mixture slightly thickens, approximately 4 to 5 minutes. Remove from heat and cool completely.
07 - Spoon a small amount of cooled custard onto the center of each completely cooled cookie and spread gently with a small offset spatula or spoon.
08 - Sprinkle a thin, even layer of granulated sugar over the custard topping. Use a kitchen torch to caramelize until golden and crisp. Allow to set for 5 minutes before serving.

# Expert Advice:

01 -
  • The contrast between the snappy burnt sugar top and the meltingly soft cookie underneath is absolutely addictive
  • These look impressive but come together faster than you would expect, especially if you have a kitchen torch handy
  • The custard layer keeps the shortbread from becoming too dry, giving you the perfect texture in every bite
02 -
  • The custard must cool completely before spooning it onto the cookies, otherwise it will slide right off the warm shortbread
  • A kitchen torch creates the best texture, but you can broil the cookies for 30 to 60 seconds if you watch them like a hawk
  • These cookies taste their absolute best at room temperature, so take them out of the fridge about 20 minutes before serving
03 -
  • If your dough logs soften while slicing, pop them back in the freezer for 10 minutes and they will cut cleanly again
  • The custard can be made a day ahead and stored in an airtight container in the refrigerator

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