Creme Brûlée Sugar Cookies Recipes

CRèME BRûLéE COOKIES RECIPE BY TASTY

Steps:

• In a large, microwave-safe bowl, whisk the yolks and ½ cup (100 g) of sugar until pale in color.
• Add the cornstarch and vanilla extract, and whisk well. Add the milk and whisk until fully combined.
• Loosely cover the bowl with plastic wrap and microwave for 4-6 minutes, whisking every 1-2 minutes, until the mixture becomes a thick custard.
• Re-cover with plastic wrap and chill for about 2 hours.
• In a medium bowl, cream the softened butter and ½ cup (100 g) of sugar with a hand mixer until light and fluffy.
• Add the egg, and mix until fully incorporated.
• Add the flour and mix until the dough is crumbly, but holds together when squeezed.
• Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
• Preheat the oven to 350°F (180°C).
• Once chilled, roll out the dough between two layers of parchment paper until it is ¼-inch (6 mm) thick.
• Cut out 6 2-inch (5 cm) diameter rounds of dough. Remove the excess dough and transfer the rings to a parchment-lined baking sheet.
• Re-roll the leftover cookie dough to the ¼-inch (6 mm) thickness. Cut out 6 more 2-inch (5 cm) rounds, then cut a 1½-inch (4 cm) ring inside the 2-inch (5 cm) rounds. Transfer the whole rounds to the baking sheet, then remove the inner circles.
• Bake the cookies for 10 minutes, until pale and just barely cooked. Let sit at room temperature to cool for 30 minutes.
• Once the cookies are cool, transfer the chilled custard to a piping bag. Pipe the custard onto the circle-shaped cookies completely covering the surface.
• Place the ring-shaped cookies on top of the custard-topped cookies and press down gently to adhere.
• Add the remaining cup of sugar to a small pan and cook over medium-high heat, stirring occasionally, until the sugar melts and begins to caramelize. Make sure there are no lumps of sugar.
• While the caramel is still hot, pour about 2 tablespoons over each cookie to fill the ring on top. Let the cookies cool completely.
• Enjoy!

CRèME BRûLéE CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
• In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
• Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.