Crème Brûlée Cookies

Custard

• 460ml milk
• 80g sugar
• 1/8 tsp salt
• 30g corn flour
• 6 egg yolks
• 30g butter
• 1 tbsp vanilla

Cookies

• 110g butter
• 100g brown sugar
• 100g sugar
• 1 egg
• 2 tsp vanilla
• 250g plain flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda

Directions

• Start by putting the milk in a pot over medium heat.
• In a bowl, whisk the sugar, salt, corn flour and egg yolks together.
• Once the milk starts to simmer (don't let it boil), slowly pour it into the egg mixture while whisking at the same time.
• Pour it all back into the pot and heat on low until it thickens, mixing constantly. If there are any lumps, push it through a sieve. Cover and let it cool in the fridge.
• For the cookies, melt the butter and let it cool. Whisk in both sugars, then add the egg and vanilla.
• In a separate bowl, mix the flour, salt, baking powder and baking soda, then add this to the butter mixture.
• Scoop out the dough onto a tray (about 100g each; this makes 7). Chill in the fridge for 30 minutes, then bake at 190C for about 20 minutes.
• Once the cookies and custard are cold, pipe the custard on top, add a thin layer of sugar and blow-torch it to melt the sugar. Let cool a minute and they're done.

@ash_baber's cookies. From Tastemade on Instagram.