Lemon Crème Brûlée Cookies (Print Version)
# Ingredients:
→ Lemon Pastry Cream
01 -
2¼ cups whole milk (540ml)
02 -
6 egg yolks
03 -
1 cup + 2 tablespoons granulated sugar (225g)
04 -
⅛ teaspoon salt
05 -
½ tablespoon vanilla bean paste
06 -
2 tablespoons lemon zest
07 -
3½ tablespoons cornstarch (28g)
08 -
3 tablespoons unsalted butter, cubed (42g)
→ Lemon Sugar
09 -
½ cup granulated sugar (100g)
10 -
½ tablespoon lemon zest
→ Lemon Sugar Cookies
11 -
2¾ cups all-purpose flour, spooned and leveled (344g)
12 -
½ teaspoon baking powder
13 -
½ teaspoon baking soda
14 -
½ teaspoon salt
15 -
1 cup granulated sugar (200g)
16 -
1 cup unsalted butter, softened (224g)
17 -
1 egg, room temperature
18 -
1 teaspoon vanilla bean paste
19 -
2½ tablespoons lemon zest
→ Brûlée Topping
20 -
½ cup granulated sugar for brûlée (100g)
# Instructions:
01 -
Heat milk until steaming. Whisk egg yolks, sugar, lemon zest, salt, vanilla, and cornstarch until pale. Gradually add hot milk, return to pan, and cook 8-12 minutes until thickened. Add butter, cover surface with plastic, and chill.
02 -
Mix sugar and lemon zest in a bowl. Set aside.
03 -
Whisk dry ingredients. Cream butter and sugar until fluffy. Add egg, vanilla, and lemon zest. Mix in dry ingredients until just combined.
04 -
Roll dough into balls, coat in lemon sugar, and flatten slightly. Bake at 350°F for 9-10 minutes. Shape with cookie cutter while hot, then cool.
05 -
Pipe cooled pastry cream onto cookies. Sprinkle with sugar and torch until caramelized. Let cool 10 minutes before serving.
# Notes:
01 -
Best enjoyed immediately after assembly
02 -
Add pastry cream only when ready to serve
03 -
Cookies will get soggy after a few hours