Instagram saw it first… But I gotta say I’ve never Crème Brûlée at all. However I think these cookies were so good and they almost just broke the mic 🤣 Some of my best work imo. Recipe as always ⬇️ INGREDIENTS The Cookie: • 1 stick (113g) Cold unsalted butter, cubed • ½ cup (100g) Light brown sugar • ½ cup (100g) White granulated sugar • 1 Large egg, cold • 1 ½ cup (180g) All-purpose flour • ½ tsp Baking soda + ½ tsp Salt • Pinch of baking powder The Vanilla Pastry Cream: • 1 cup (240ml) Whole milk • ¼ cup (50g) Sugar (divided into two 2-tbsp portions) • 2 Egg yolks • 1 tbsp + 2.25 tsp (14g) Cornstarch • 2 tbsp (28g) Cold unsalted butter, cubed • 1 tsp Vanilla bean paste + Pinch of salt The Brûlée: • ½ cup Sugar + 2 tbsp Water METHOD 1. The Cookies 1. Cream cold butter and both sugars for 2-3 mins. Mix in eggs one at a time. 2. Mix in flour, baking soda, baking powder and salt on low until just combined. 3. Divide into 3 massive balls of dough(160g-170g). Freeze for 30 mins. 4. Bake at 350° F for ~15 mins. * you might need to bake longer. Bake until golden brown. Cool completely. 2. The Custard 1. Heat milk, vanilla, and 2 tbsp sugar over medium-low until simmering. 2. Whisk yolks, remaining 2 tbsp sugar, cornstarch, and salt until smooth. Slowly whisk half the hot milk into yolks to temper, then pour everything back into the pan. 3. Whisk continuously over medium heat for 1 minute as it bubbles and thickens. 4. Off heat, beat in the cold cubed butter until glossy. Cover with plastic wrap and chill 3. The Brûlée Shell 1. Whisk cold custard until smooth, then spread onto each cookie well. 2. Boil the caramel sugar and water over medium heat. Do not stir. Cook until it turns a clear, light amber, then pull off heat immediately. Let bubbles settle. 3. Swiftly spoon hot caramel over the custard and coat the surface evenly before it sets. Let sit 2 mins to snap-harden into a glass mirror. Done! #cookies #foodasmr #dessert #cookie #cremebruleecookie - @heitzeats