In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract.
Let the cream cool slightly.
Assemble the Cookies:
Spoon a small amount of the cooled cream mixture into the indentation of each cookie.
Sprinkle a thin, even layer of granulated sugar over the cream filling.
Caramelize the Topping:
Using a kitchen torch, carefully caramelize the sugar on top of each cookie until it forms a golden, crispy crust.
Allow the caramelized sugar to set for a few minutes before serving.
Tips:
Torching: If you don’t have a kitchen torch, you can place the cookies under a broiler for a few seconds to caramelize the sugar, but watch them closely to prevent burning.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
Enjoy these Crème Brûlée Cookies as a delightful combination of two beloved desserts!
