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Burnt Sugar Cookies with Vanilla Custard: A Decadent Take on Classic Cookies

Burnt Sugar Cookies with Vanilla Custard: A Decadent Take on Classic Cookies

These Burnt Sugar Cookies with Vanilla Custard take the classic sugar cookie to a whole new level of sophistication. The cookies are filled with a rich, creamy vanilla custard and finished with a brulee topping, creating a delicious contrast between the fluffy custard and crunchy caramelized sugar. Each bite offers a perfect blend of textures and flavors, making these cookies a perfect indulgent treat for any special occasion.

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Why you'll love this: These cookies combine the simplicity of sugar cookies with the luxurious taste of vanilla custard and the satisfying crunch of brulee topping. The result is a dessert that is both elegant and comforting, with a flavor profile that appeals to all ages. Whether you're hosting a party or just want to enjoy a treat at home, these cookies are sure to impress.

Perfect occasion: These cookies are perfect for holiday get-togethers, birthday parties, or any occasion where you want to serve something special. They also make a fantastic addition to dessert tables at weddings or other formal events. Serve them at your next afternoon tea or bring them to a potluck to wow your friends and family.

Decorating Tips: For a beautiful presentation, place the pastry cream in a decorative pattern on the biscuits before burning the sugar. You can also garnish with a sprinkle of edible gold dust or a few fresh berries for an extra touch of elegance. If you're feeling creative, use different shaped cookie cutters for a variety of festive looks.

  • Ingredients:
    • For the vanilla pastry cream:
      • 2 ¼ cups (540 ml) whole milk
      • 6 egg yolks
      • 1 cup + 2 tablespoons (225 g) granulated white sugar
      • ⅛ teaspoon of salt
      • 1 ½ tablespoons vanilla bean paste
      • 3 ½ tablespoons (28 g) cornstarch
      • 3 tablespoons (42 g) unsalted butter, cubed
    • For the sugar cookies:
      • 2 ½ cups (313 g) all-purpose flour, spooned out and leveled
      • ½ teaspoon baking powder
      • ½ teaspoon of salt
      • 1 ¼ cups (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)
      • ½ cup (100 g) granulated white sugar (for the brulee garnish)

Instructions:

  1. Prepare the vanilla pastry cream:
    • In a medium saucepan, heat milk over medium-low heat until steaming. Reduce heat to low and keep warm.
    • In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
    • Gradually add about ¼ of the heated milk to the egg mixture, stirring vigorously to temper the eggs. Add the rest of the milk and mix.
    • Return the mixture to the saucepan and cook over medium-low heat, whisking continuously, until thickened, soft peaks form (about 8 to 12 minutes).
    • Remove from heat, transfer to a bowl and stir in butter until melted and completely incorporated. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until completely cold.
  2. Prepare the sugar cookies:
    • Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
    • In a large bowl, combine the flour, baking powder and salt.
    • In another large bowl, beat together the softened butter and granulated sugar with an electric mixer on high speed until light and fluffy (about 2 minutes).
    • Add the egg and vanilla bean paste to the butter mixture and beat on medium speed until the mixture is pale and fluffy (1-2 minutes).
    • Gradually add the dry ingredients to the wet mixture, mixing on low speed until everything is well combined.
    • Form balls of dough using a large cookie scoop and roll each ball in caster sugar. Place on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand.
    • Bake for 9 to 10 minutes, or until the edges are set and the center looks slightly undercooked. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  3. Assemble the cookies:
    • Once the cookies have cooled, transfer the cooled custard to a piping bag fitted with a small circular tip.
    • Pour the pastry cream on top of each biscuit.
    • Sprinkle about 1 teaspoon of caster sugar over the custard on each cookie. Use a kitchen torch to burn the sugar until it is golden and caramelized.
    • Let the burnt topping cool and harden for about 10 minutes before serving.

Enjoy these luxurious Burnt Sugar Cookies with Vanilla Custard, a perfect blend of creamy, crunchy and sweet that will delight your taste buds!

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