Dessertscookingclassy5.0
Creme Brûlée Cupcakes
One of the most tempting decadent cupcakes you'll ever make! Two of the best desserts collide, luscious caramelized creme brulee and soft tender cupcakes, for a treat no one can resist!
👥 12 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 45 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- whisk
- pan
- strainer
- oven
📝 Preparation Steps
1
For the pastry cream:
2
In a medium saucepan, heat heavy cream, milk, 6 Tbsp sugar, salt and seeds of 1/2 vanilla bean along with vanilla bean pod over medium heat. Bring mixture just to a gentle bubble, stirring occasionally (remove from heat as necessary to prevent vigorous boiling while preparing remainder).
heavy cream1 cupvanilla bean1/2
3
Meanwhile, in a mixing bowl, whisk together egg yolks and 2 Tbsp sugar until well blended. Add cornstarch to egg yolk mixture and mix until very well combined and and slightly pale and fluffy.
large egg yolks4large egg (, at room temperature)1cornstarch3 Tbsplarge egg whites (, at room temperature)2
4
Take about 1/2 cup of the hot cream mixture from pan, and while vigorously whisking, slowly pour hot cream mixture (about 1 Tbsp at a time) into egg yolk mixture.
large egg yolks4large egg (, at room temperature)1large egg whites (, at room temperature)2
5
Reduce burner temperature to medium-low. Then, while whisking hot cream mixture in saucepan, slowly pour egg yolk mixture into hot cream mixture in saucepan. Cook mixture, whisking constantly, until thickened (allow it to boil for about ⏱️ 30 seconds to cook out starchy flavor).
large egg yolks4large egg (, at room temperature)1large egg whites (, at room temperature)2
6
Immediately force mixture through a fine mesh strainer into a bowl. Mix in 1 Tbsp butter. Cover with plastic wrap pressing directly against surface of custard. Chill thoroughly, about ⏱️ 2 hours.
7
For the cupcakes:
8
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt for seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
baking powder1 tsp
9
Mix in egg then blend in egg whites and vanilla. Add 1/2 of the flour mixture and blend just until combined, then add milk and blend just until combined and finish adding in remaining 1/2 flour mixture and blend just until combined.
large egg yolks4large egg (, at room temperature)1large egg whites (, at room temperature)2
10
Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven ⏱️ 21 - 24 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.
11
To assemble cupcakes:
12
Pipe or spread chilled pastry cream over cooled cupcakes into an even layer. Working with one cupcake at a time, sprinkle entirety of pastry cream with sugar then heat with a kitchen torch until sugar begins to melt and caramelize*.
13
Allow topping to cool then garnish with whipped cream and a raspberry if desired. Serve immediately (note: the pastry cream can be made the day before and the cupcakes can be made hours ahead of time but top with sugar and caramelize sugar just before serving).
Whipped cream (optional)
Nutrition Facts
calories
379 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
34 g
sodium Content
109 mg
protein Content
5 g
cholesterol Content
130 mg
carbohydrate Content
49 g
saturated Fat Content
11 g
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