Step 1: Make the Vanilla Pastry Cream

Pastry cream is a rich, custard-like filling made from egg yolks, sugar, milk, and cornstarch, and it’s what gives these cookies their luxurious, creamy center. Here’s how to make it:

1. 1. Heat the milk: In a medium saucepan, pour in the whole milk and heat it over medium-low heat. Stir occasionally until it starts to steam, but don’t let it boil. Once it’s steaming, turn the heat to low and keep it warm.

1. 1. Whisk the egg mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, salt, vanilla bean paste, and cornstarch. The mixture will initially be thick, but keep whisking until it becomes smooth and pale in color.

1. 1. Temper the eggs: To prevent the eggs from scrambling when they hit the hot milk, you’ll need to temper them. Slowly pour a small amount (about 1/4) of the hot milk into the egg mixture while whisking constantly. Gradually add the rest of the milk while continuing to stir.

1. 1. Cook the pastry cream: Pour the combined mixture back into the saucepan over medium-low heat. Whisk continuously for 8-12 minutes, or until the mixture thickens and soft peaks form. It should be thick enough to coat the back of a spoon.

1. 1. Add butter: Remove the pastry cream from the heat and stir in the butter until it’s fully melted and incorporated. This adds richness and smoothness to the cream.

1. 1. Chill the pastry cream: Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until it’s completely chilled, about 1 hour.

Step 2: Prepare the Sugar Cookies

While the pastry cream is chilling, it’s time to prepare the cookies themselves. These sugar cookies are soft, chewy, and slightly crisp on the outside—perfect for pairing with the creamy filling.

1. 1. Preheat the oven: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup.

1. 1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

1. 1. Cream the butter and sugar: In a separate large bowl, use an electric mixer to beat the unsalted butter and granulated sugar together until fluffy, about 2 minutes. This step is important for achieving a light and airy cookie texture.

1. 1. Add the egg and vanilla: Add the egg and vanilla bean paste (or vanilla extract) to the butter-sugar mixture. Mix until it becomes pale and fluffy.

1. 1. Add the dry ingredients: Slowly add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Don’t overmix the dough, or the cookies may be tough.

1. 1. Shape the dough: Use a cookie scoop to form dough balls, then roll each ball in granulated sugar before placing them on the baking sheet. Flatten each ball slightly with your fingers to help them spread evenly while baking.

1. 1. Bake the cookies: Bake for 9-10 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Step 3: Assemble the Cookies

Once the cookies have cooled and the pastry cream is chilled, you’re ready to assemble the Creme Brûlée Cookies.

1. 1. Pipe the pastry cream: Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Pipe a generous amount of pastry cream onto the center of each cookie.

1. 1. Add the sugar topping: Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie.

1. 1. Torch the sugar: Use a kitchen torch to caramelize the sugar until it turns golden brown and becomes crispy. Move the torch in a circular motion to evenly melt the sugar.

1. 1. Cool and enjoy: Let the cookies cool for about 10 minutes after torching to allow the sugar to harden.