Crème Brûlée Oat Cookies
These delicious cookies are the perfect match between two classic desserts - a chewy, chunky oat cookie topped with silky smooth custard and a crunchy, crisp, sugar brûlée topping.
Equipment
- Electric or stand mixer
- Baking tray
- Saucepan
- Blow torch
Ingredients
Oat Cookies
- 115 gs unsalted butter, softened
- 100 gs brown sugar
- 25 gs white sugar
- 1 egg
- 1/2 tsp vanilla essence
- 90 gs all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/2 tsp salt
- 125 gs rolled oats
Custard/Pastry Cream
- 50 gs egg yolks
- 60 gs caster sugar
- 25 gs cornflour/cornstarch
- 250 ml full-fat milk
- 1 tsp vanilla essence or vanilla pod
- 25 gs unsalted butter
Instructions
Oat Cookies
- In a bowl, add the room temperature butter and both brown and white sugar and cream them together (whisk on high speed) until the mixture is light and fluffy, about 3-5 minutes.
- Add the egg and vanilla and mix on medium speed until combined.
- Next, add the dry ingredients into the batter - flour, baking powder, baking soda, cinnamon, and salt, and whisk on medium speed for 2-3 minutes until it forms a thick dough.
- Lastly, add the oats and whisk until just combined. Chill the dough in the fridge for 30-45 minutes.
- Preheat the oven to 170 degrees Celsius, then form cookie dough balls using an ice cream scoop. Place the cookie dough on a baking tray lined with baking paper, leaving enough space between each cookie as they will spread while baking. Bake the cookies until the sides are set, but the center is still soft, about 12 minutes. Let the cookie cool down before topping it with custard.
Custard/Pastry Cream
- Bring the milk and vanilla to a boil in a saucepan on medium heat. While that boils, whisk the egg yolks, caster sugar, and corn flour in a separate bowl until they're pale and creamy.
- Once the milk starts boiling, temper the egg mixture by adding half of it to the egg yolk mix and whisking it continuously. This introduces eggs to some heat before they are transferred to the saucepan, reducing the chances of them scrambling over heat.
- Transfer the egg yolk and milk mixture back to the saucepan with the remaining milk mixture on medium heat. Keep whisking continuously until the custard starts to thicken, about 2 minutes. Once the custard is thick enough to coat the back of the spoon, remove it from the heat, add the butter, and whisk until properly combined. Transfer the custard into a bowl and cover it with cling film, making sure that it directly touches the surface to avoid a milk film forming on top. Let it chill for at least 1 hour before topping it on the cookie.
- Add a thick layer of the cooled and thickened custard on top of the cookie, sprinkle it with 1 tsp sugar and blow torch it until it caramelizes and hardens. Serve immediately as the sugar shell softens with time.
Notes
Storage:
The oat cookie and custard can be stored separately for up to 4 days in an airtight container. Make sure to add the brûlée topping just before serving.
Make Ahead:
This cookie dough can be stored in the freezer for up to 3 months. Thaw before using.
Tips & Tricks:
- Use rolled oats instead of instead oats for a chewy cookie.
- Chill the cookie dough for 30 mins to make chunkier, thicker cookies.
- While making the custard, make sure to continuously whisk the mixture to stop the eggs from scrambling.
- Let the custard chill for at least an hour before using it as it thickens over time.
- Be careful while doing the brûlée and keep it away from any flammable items like paper.