In a medium saucepan, combine 2 cups of whole milk and 1/2 cup of brown sugar over medium heat, stirring until the sugar dissolves.

In a separate bowl, whisk 4 room temperature eggs, then slowly temper them with the warm milk mixture. Pour all back into the saucepan, cooking for 5-7 minutes while stirring constantly until thickened.

Remove from heat and stir in 1 tablespoon of pure vanilla extract. Let this creamy custard cool completely.

Preheat your oven to 350°F (175°C). Roll out the sugar cookie dough on a lightly floured surface until it's about 1/4-inch thick.

Use a round cookie cutter to cut circles, about 3 inches in diameter. Place a teaspoon of the cooled vanilla custard in the center of each circle.

Carefully fold the dough over the filling, sealing the edges tightly to create little parcels.

Arrange the filled cream bombs on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden.

Once baked, remove the cream bombs with vanilla custard from the oven and let them sit on the baking sheet for about 5 minutes before transferring to a wire rack.

Enjoy them warm, or chill in the fridge for a refreshing dessert option.