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Ingredients
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Crème Brûlée
Shortbread Cookies
Method
Crème Brûlée
- 1
Prepare the Cream Mixture
In a saucepan, heat the heavy cream and split vanilla bean over medium heat until it just starts to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is light and creamy.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to avoid cooking the eggs.
- 4
Strain the Mixture
Strain the mixture through a fine sieve into a pouring jug to remove the vanilla bean and any cooked egg bits.
- 5
- 6
Cool and Chill
Remove from the oven, let cool, then refrigerate for at least 2 hours or overnight.
- 7
Caramelize the Sugar
Sprinkle a thin layer of granulated sugar on top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it bubbles and turns golden brown.
Shortbread Cookies
- 8
Cream Butter and Sugar
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 9
Add Flour and Vanilla
Gradually add the all-purpose flour, salt, and vanilla extract to the butter mixture, mixing until just combined.
- 10
Shape and Chill
Form the dough into a log, wrap in plastic wrap, and refrigerate for about 30 minutes.
- 11
Bake the Cookies
Preheat the oven to 350°F (175°C). Slice the chilled dough into rounds and place them on a baking sheet. Bake for 10-12 minutes or until the edges are lightly golden.
- 12
Cool and Serve
Let the cookies cool on a wire rack before serving alongside the crème brûlée.
