Special equipment: a kitchen blowtorch
For the creme brulee custard filling: Place the gelatin sheets in a bowl of ice water and allow them to sit and bloom for 3 minutes. Remove the sheets, squeeze out the excess water and set aside.
Put the heavy cream, 1/2 cup of the granulated sugar and the vanilla bean in a saucepan and heat over medium heat until almost boiling.
Whisk the eggs yolks in a bowl with the remaining 1/2 cup granulated sugar. Whisk in a little bit of the hot cream mixture to temper the eggs, and then whisk the egg yolk mixture into the cream in the saucepan. Return the mixture back to the heat and cook, stirring, until thick enough to coat the back of a spoon.
Strain the mixture into a bowl and whisk in the bloomed gelatin. Line a baking sheet with plastic wrap, pour the mixture onto the sheet and refrigerate overnight.
Use a tablespoon to scoop about 20 balls from the custard, and place in the freezer until frozen.
For the cookie dough: Whisk together the vanilla and eggs in a small bowl and set aside. Combine the flour and baking soda in a separate bowl and set aside.
Cream together the butter, granulated sugar and brown sugar in a large bowl until light and fluffy. Alternately add the egg mixture and flour mixture to the butter mixture and mix until combined. Scrape the bowl to insure all the ingredients are thoroughly incorporated. Add the white chocolate chips and mix until combined. Refrigerate until well chilled and firm, at least 1 hour.
Preheat the oven to 350 degrees F.
Roll the cookie dough into 3-inch balls, place onto baking sheets and flatten each ball with your hand. Place a frozen custard ball in the middle of each flattened cookie, sprinkle with the turbinado sugar and brulee the sugar with a kitchen blowtorch until brown. Bake the cookies until golden brown, about 12 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sugar and Plumm