My favourite part of a crème brûlée, on a cookie. This is the classic sablé cookie, with a gold sanding sugar edge. No need to make a custard. I used pre-made vanilla pudding. Spread a thin layer on each cookie, a heavy sprinkling of granulated sugar, and then torched.
I've wanted to buy a butane torch for some time. Eating this cookie was well worth the purchase.
- 2 sticks unsalted butter, room temperature
- 1 1/3 cup granulated sugar
- 1 tsp vanilla
- 1 large egg + 1 large egg yolk
- 3 1/2 cup flour
- 1/2 tsp salt
- Egg, beaten to brush on log
- Gold sanding sugar
- Prepared vanilla pudding
- Granulated sugar - 1 tablespoon per cookie
- In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
- Add vanilla and egg to the mixture. Mix thoroughly.
- In a separate bowl, mix the flour and salt.
- Gradually, mix these dry ingredients with the creamed mixture, with the mixer on low speed.
- Add flavours (see below for suggestions).
- Follow instructions for My Perfect Cookie.
- After the logs have chilled for a minimum of 3 hours, take them out of the tubes.
- Brush egg wash and roll in sanding sugar.
- Slice the log into 1/4” thick cookies. Remember to roll the log about 1/8 after each slice to prevent the log from flattening from the weight of the knife. Keeps the cookies round with each slice.
- Place the cookies on parchment or silpat lined baking sheet. Leave about 1” between cookies.
- Bake in a 350 degree Fahrenheit oven for 13 to 15 minutes. Cookies should be slightly brown.
- Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
- Once cooled, spread a thin layer of vanilla pudding on the top of each cookie.
- Sprinkle 1 tablespoon of sugar over the pudding of each cookie.
- Follow the instructions for the torch. Torch the sugar. Watch it melt, bubble and brown. Approximately 20 to 25 seconds. Wait a few minutes for the sugar to cool before eating! It's hot.