So, I tried my hand at making those fancy creme brulee cookies. I’d seen them all over the internet and figured, why not give it a shot?
Started off by gathering my ingredients. I already had most of the stuff in my pantry, like flour, sugar, and butter. But I did have to make a quick trip to the store to grab some fresh eggs and vanilla extract. I also picked up some raspberries because I saw somewhere online that they’re a good topping for these cookies.
First thing I did was make the cookie dough. I just followed a basic sugar cookie recipe I found online. Nothing too complicated, just your usual mixing of butter, sugar, eggs, and flour. I did add a bit of vanilla extract to the dough though, because I wanted that creamy, vanilla flavor that creme brulee is known for.
Once the dough was ready, I rolled it out and used a cookie cutter to make the shapes. I didn’t have a fancy cookie cutter, so I just used a regular round one. They came out looking pretty good, if I do say so myself.
Then came the baking. I popped them in the oven at 350 degrees for about 10 minutes, just until the edges started to turn golden brown. While they were baking, I whipped up a quick custard filling. Again, I just used a simple recipe I found. Eggs, sugar, cream, and vanilla. Cooked it on the stovetop until it thickened up nicely.
After the cookies cooled, I spooned some of the custard filling onto each one. It was a bit messy, but hey, that’s part of the fun, right?
Now for the best part – the toppings! I caramelized some sugar on the stovetop to get that signature creme brulee crunch. I carefully drizzled the caramelized sugar over each cookie, letting it harden into a crisp shell. Then, I topped each cookie with a fresh raspberry. The red really popped against the golden cookie and the caramelized sugar.
- Cookie Dough: Mixed butter, sugar, eggs, flour, and vanilla extract.
- Baking: Baked at 350°F for about 10 minutes until edges turned golden brown.
- Custard Filling: Cooked eggs, sugar, cream, and vanilla on stovetop until thick.
- Topping:
- Caramelized sugar on stovetop.
- Drizzled caramelized sugar over each cookie.
- Topped with a fresh raspberry.
The Final Touch
I have to say, they turned out pretty darn good. The cookies were buttery and sweet, the custard was creamy and rich, and the caramelized sugar added that perfect crunch. And the raspberry on top? Chef’s kiss It added a nice tartness that balanced out all the sweetness. I’d definitely make these again. Maybe next time I’ll try adding some different toppings, like maybe some chocolate or nuts. We’ll see!