Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crème Brûlée
Shortbread Cookies
Method
Crème Brûlée
- 1
Prepare the Custard
In a saucepan, heat the heavy cream, orange zest, and ground cardamom over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.
- 2
Mix Egg Yolks
In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the yolks.
- 4
Add Vanilla
Stir in the vanilla extract.
- 5
- 6
Caramelize Sugar
Before serving, sprinkle a thin layer of brown sugar over the tops of the custards. Using a kitchen torch, caramelize the sugar until it forms a crispy top.
Shortbread Cookies
- 7
Prepare Dough
In a bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
- 8
- 9
Shape Cookies
Form the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour.
- 10
Bake
Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes until lightly golden.
- 11
Cool and Serve
Allow cookies to cool on a wire rack before serving with the crème brûlée.
