• Step 1: Make the Vanilla Pastry Cream

Heat the Milk

• In a medium saucepan, heat the milk over medium-low just until steaming. Lower the heat to keep warm.

Mix the Yolks

• In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.

Temper the Eggs

• Slowly whisk in 1/4 of the warm milk to the yolk mixture, then add the remaining milk. Pour the mixture back into the saucepan.

Cook Until Thickened

• Heat over medium-low, whisking constantly, for 8–12 minutes, until thick and soft peaks form.

Add Butter and Chill

• Remove from heat, stir in the butter, and transfer to a bowl. Press plastic wrap onto the surface to prevent a skin. Chill completely before using.

Step 2: Make the Sugar Cookies

Preheat and Prep Pans

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment.

Mix Dry Ingredients

• In a bowl, whisk together flour, baking powder, and salt.

Cream Butter and Sugar

• In a large bowl or stand mixer, cream butter and sugar until light and fluffy (about 2 minutes).

Add Egg and Vanilla

• Mix in egg and vanilla bean paste until combined and pale.

Combine Dry and Wet

• Gradually add the dry ingredients, mixing on low until the dough comes together.

Shape and Roll

• Scoop dough into balls (about 2 tbsp each). Roll in sugar and flatten slightly. Place on baking sheets.

Bake

• Bake for 9–10 minutes until edges are set. Cool on the pan for 5 minutes, then transfer to a wire rack.

Step 3: Assemble the Creme Brûlée Cookies

Pipe Pastry Cream

• Once cookies are fully cooled, pipe a swirl of chilled pastry cream on each.

Sprinkle Sugar

• Top each with about 1 teaspoon of sugar.

Brûlée

• Using a kitchen torch, brûlée the sugar until golden and crispy. Let set for 10 minutes before serving.