Description
These creme brulee cupcakes combine two classic desserts into a modern recipe.
Ingredients
Scale
- 3/4 cup unsalted butter, softened
- 1–1/4 cups sugar
- 2 large eggs, room temperature
- 2 vanilla beans
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup 2% milk
- 1/2 cup sugar (for pastry cream)
- 1/4 cup cornstarch
- 2 cups whole milk (for pastry cream)
- 4 large egg yolks, room temperature (for pastry cream)
- 2 tablespoons butter, cubed (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 1/2 cup turbinado sugar (for topping)
Instructions
- Preheat the oven to 375°F. Line 22 muffin cups with foil liners. Cream the butter and sugar until light and fluffy, five to seven minutes. Add eggs one at a time, beating well after each.
- Split the vanilla beans and scrape the seeds into the creamed mixture. In another bowl, whisk together the cake flour, baking powder, and salt. Add the flour mixture alternately with the milk, beating well.
- Fill the cups half full. Bake until a toothpick comes out clean, 18 to 20 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a saucepan, whisk together granulated sugar and cornstarch, then whisk in whole milk. Cook over medium heat until thickened and bubbly. Reduce heat and cook for two more minutes.
- Whisk a small amount of hot mixture into egg yolks, then return to the saucepan. Bring to a gentle boil and cook for two minutes. Pour the pastry cream into a bowl.
- Place the bowl in an ice water bath, stirring occasionally. Add cubed butter and vanilla extract. Refrigerate until cold.
- Fill a pastry bag with pastry cream. Scoop out the center of the cupcakes and fill them. Spread remaining cream on tops and dip in turbinado sugar.
- Caramelize the sugar topping with a kitchen torch, holding the flame about 2 inches above. Serve immediately.
Notes
- Remove paper lining before torching to prevent fire.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 229
- Sugar: 22g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Creme Brulee Cupcakes, Dessert, French Dessert