Vanilla Creme Brulee, Cinnamon Shortbread Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 4-oz (about 120 ml) ramekins in a deep baking dish or roasting pan large enough to hold them in a single layer.

Infuse cream

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan; add the pod and heavy cream. If using extract, add it later with the sugar. Warm the cream over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat, cover, and let steep 15 minutes to fully infuse. If using vanilla extract, omit the bean and add 1 tsp vanilla extract after cooling slightly.

Whisk egg yolks and sugar

While cream steeps, whisk together the egg yolks, 3/4 cup granulated sugar, and 1/8 tsp fine sea salt in a medium bowl until the mixture is pale and slightly thickened.

Temper and combine

Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue to add the remaining cream slowly, whisking until smooth and combined. If using vanilla extract, add 1 tsp now and mix.

Strain custard

Pass the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or vanilla pod remnants for an extra-smooth texture.

Fill ramekins and prepare water bath

Divide the custard evenly among the six ramekins. Place the filled ramekins in the prepared baking dish. Carefully pour hot (not boiling) water into the dish until it reaches about halfway up the sides of the ramekins to create a bain-marie.

Bake

Bake in the preheated 325°F oven for 32–38 minutes, or until the edges are set but the centers still have a slight wobble when gently shaken. Avoid overbaking to keep the texture creamy.

Cool and chill

Carefully remove ramekins from the water bath and let cool to room temperature on a rack. Cover each ramekin with plastic wrap and refrigerate at least 3 hours, preferably overnight, to fully set.

Caramelize sugar

When ready to serve, evenly sprinkle the 1/4 cup granulated sugar over each chilled custard (about 1 tbsp per ramekin). Use a kitchen blowtorch to melt and caramelize the sugar until it forms a golden-brown crust, holding the torch about 2–3 inches away and moving in a steady circular motion. Alternatively, place ramekins under a very hot broiler for 1–3 minutes, watching carefully to avoid burning. Let the caramelized tops sit 1–2 minutes to harden before serving.

Preheat and prepare pan

Preheat oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang to lift the shortbread out later, or prepare a baking sheet if making rounds.

Cream butter and sugars

In a large bowl, beat the softened unsalted butter with the confectioners' sugar and 1/4 cup granulated sugar until light and fluffy, about 2–3 minutes. Add 1 tsp vanilla extract and mix until incorporated.

Combine dry ingredients

In a separate bowl, whisk together the 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp ground cinnamon, and 1/4 tsp fine sea salt until evenly distributed.

Mix dough

Gradually add the dry mixture to the butter mixture, mixing on low until just combined and a soft dough forms. Do not overmix. The cornstarch gives the shortbread a tender, melt-in-your-mouth texture.

Shape and chill

Press the dough evenly into the prepared 8-inch square pan to about 3/4-inch thickness, smoothing the top with an offset spatula. If making individual cookies, roll the dough into a log wrapped in plastic and chill until firm, then slice into 1/4-inch rounds. Refrigerate the pan for 20–30 minutes to firm up (this helps retain shape).

Dock and sprinkle

Using a fork, prick (dock) the surface of the shortbread lightly to prevent bubbling. Sprinkle the extra 1 tablespoon granulated sugar evenly over the top for a slight crunch.

Bake

Bake in the preheated oven for 25–30 minutes, or until the edges are just beginning to turn a light golden color. If making small rounds, bake 12–15 minutes until edges are lightly golden.

Cool and cut

Remove from oven and let the shortbread cool in the pan for 10 minutes. Use the parchment overhang to lift out the slab and transfer to a cooling rack. While still slightly warm, cut into 12 bars or desired shapes. Allow to cool completely to room temperature to firm up.

Serve

Serve cinnamon shortbread alongside a chilled crème brûlée, or store airtight at room temperature for up to 5 days.