Crème Brûlée Cookies

Ingredients

For 6 servings

1. 3 egg yolks
2. 3 tbsp cornstarch
3. 1 tsp vanilla extract
4. 1/2 cup unsalted butter, 1 rod, softened (115 gram )
5. 1 large egg

DIRECTIONS

1. In a big, microwave-safe bowlwhisk the yolks and 1/2 cup (100 g) of sugar until light in color.
2. Add the extract, and whisk well. Add the milk and simmer.
3. Cover with plastic wrap and microwave for 4-6 minutes until the mixture becomes a thick custard.
4. Re-cover with plastic wrap and chill.
5. In a medium bowlcream the skillet and 1/2 cup (100 g) of sugar using a hand mixer till fluffy and light.
6. Add the eggand blend until incorporated.
7. Wrap the dough in plastic wrap and chill in the refrigerator for half an hour.
8. Once cooled, roll the dough out between 2 layers of parchment paper till it's 1/4-inch (6 mm) thick.
9. Cut 6 out 2-inch (5 cm) diameter rounds of bread. Eliminate and move the rings.
10. Cut out 6 2-inch (5 cm) rounds, then cut on a 11/2-inch (4 cm) ring within the 2-inch (5 cm) rounds. Transfer the rounds that are into the baking sheet, then remove the inner circles.
11. Bake for 10 minutes and only cooked.
12. Move the custard, After the cookies are cool. Pipe the custard on the biscuits.
13. Put the cookies and press to adhere.
14. Add the remaining cup of sugar into a pan and cook over medium-high heat, stirring until the sugar starts to caramelize and melts. Make certain that there are no lumps of sugar.
15. Even though the caramel is still hot, pour over each cookie to fill out the ring.

Enjoy!

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