EGGNOG CRÈME BRÛLÉE COOKIES

Start by making the eggnog pastry cream. In a medium bowl, beat the egg yolks, sugar, salt, and cornstarch until creamy and lightens in color.
Heat cream and eggnog over medium heat until bubbles start to form on the edges. Stir occasionally and DO NOT let boil!
Slowly add ~1/2 cup of the heated milk mixture into the egg mixture, while whisking constantly. Then add the rest of the of the heated milk and whisk.
Add the mixture back into the saucepan and heat over medium-low heat for 10-15 minutes, constantly whisking, until thick. Remove and transfer to a bowl. Add in the butter and mix until smooth.
Place plastic wrap on top of the pastry cream, and chill in the fridge until totally cold.
Then, make your vanilla sugar cookies.
Preheat the oven to 350F.
In a large bowl, cream the butter and powdered sugar together until light and fluffy. Add in the egg, coconut oil, and vanilla. Beat again until combined.
In a separate medium bowl, combine the rest of the dry ingredients. Add the dry ingredients to the wet and mix until just combined.
Place the granulated sugar into a small bowl. Scoop and drop balls of dough into the sugar. Use your fingers to gently roll to coat. Place on a baking sheet lined with parchment paper.
Bake for 8-9 minutes, or until the edges are just set.
To assemble the cookies, transfer the pastry cream to a piping bag. Once the cookies are cooled, pipe the pastry cream on top of each cookie.
Sprinkle ~2 tsp of sugar over each, and use a torch to caramelize the sugar until golden brown. Let sit for 5 minutes, and then serve.
Enjoy!