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Creme Brulee Cookie Cups
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Creme Brulee Cookie Cups
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Your favorite Crème Brûlée dessert in cookie form. Vanilla-flecked sugar cookie cups are filled with a smooth homemade pastry cream, then topped with crunchy caramelized sugar for a portable and bite-sized treat. 

Prep time
0:20
Bake/Cook time
0:20
Plan for

Refrigerate 4+ hours

Yield
24 cookies
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Creme Brulee Cookie Cups
Extra Fine Granulated Sugar
Prep time :
0:20
Bake/Cook time :
0:20
Plan For

Refrigerate 4+ hours

Yield :
24 cookies

INGREDIENTS

Vanilla Bean Pastry Cream

Sugar Cookie Cups

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Prepare pastry cream: In a medium pot, heat milk, 1/2 cup sugar, and salt until warm. While milk is heating, whisk together yolks, cornstarch, and remaining 1/4 cup sugar in medium bowl.
  2. Slowly pour warm milk into egg mixture while whisking constantly. Return liquid to pot, whisking constantly, and heat for 2-3 minutes, or until thick but not bubbling. Pour through a fine mesh sieve into a clean bowl.
  3. Add in vanilla extract and butter. Stir until butter melts completely. Place plastic wrap directly on top of pastry cream to prevent a skin from forming. Refrigerate for minimum of 4 hours.
  4. Prepare cookie dough: Preheat oven to 350°F. Coat 2 regular size muffin tins with cooking spray.
  5. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Beat butter and sugar together in a stand mixer until light and fluffy. On low, add eggs one at a time followed by vanilla bean paste. Scrape down sides of bowl if necessary.
  6. Add flour and mix until combined. Scoop 2 tablespoons of dough into muffin tins, pressing down slightly.
  7. Bake for 11-13 minutes or until lightly golden brown. As soon as cookies come out of oven, use handle of wooden spoon, muddler, or small jar and press center down, creating a well in cookie cups. Cool 10 minutes in tin then move cookies onto cooling rack to cool completely.
  8. To assemble, scoop roughly 1 tablespoon pastry cream into cookie cups. On a heat-proof surface, top each cookie with a generous amount of sugar then torch until sugar melts and caramelizes. Serve immediately.
  9. If not serving immediately, store unfrosted cookies in airtight container at room temperature for 1 day. Store pastry cream with plastic wrap on surface in refrigerator up to 1 day. Assembled cookies may be stored up to 1 hour in refrigerator after torching, but sugar may soften. 

IMPERIAL SUGAR INSIGHT

Recipe developed by Terri Truscello Miller @LoveandConfections.

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