Crème Brûlée

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


  1. In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
  2. Add vanilla and egg to the mixture. Mix thoroughly.
  3. In a separate bowl, mix the flour and salt.
  4. Gradually, mix these dry ingredients with the creamed mixture, with the mixer on low speed.
  5. Add flavours (see below for suggestions).
  6. Follow instructions for My Perfect Cookie.
  7. After the logs have chilled for a minimum of 3 hours, take them out of the tubes.
  8. Brush egg wash and roll in sanding sugar.
  9. 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.
  10. Place the cookies on parchment or silpat lined baking sheet. Leave about 1” between cookies.
  11. Bake in a 350 degree Fahrenheit oven for 13 to 15 minutes.  Cookies should be slightly brown. 
  12. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
  13. Once cooled, spread a thin layer of vanilla pudding on the top of each cookie.
  14. Sprinkle 1 tablespoon of sugar over the pudding of each cookie.
  15. 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.