Creme Brulee Cupcakes
Ingredients
Pastry Cream
-
1
cup
heavy cream
-
⅔
cup
milk
-
½
cup
granulated sugar
-
⅛
tsp
salt
-
½
vanilla bean
-
4
large
egg yolks
-
3
Tbsp
cornstarch
-
1
Tbsp
unsalted butter
Cupcake
-
1½
cups
all-purpose flour
-
1
tsp
baking powder
-
¼
tsp
salt
-
½
cup
unsalted butter
-
¾
cup
granulated sugar
-
2
Tbsp
granulated sugar
-
1
large
egg
-
2
large
egg whites
-
1½
tsp
vanilla extract
-
½
cup
whole milk
Topping
-
⅓
cup
granulated sugar
-
12
pieces
fresh raspberries
-
1
serving
whipped cream
Instructions
- Prepare the pastry cream by heating cream, milk, sugar, salt, and vanilla bean in a saucepan until bubbling.
- Whisk egg yolks and sugar in a bowl, then mix in cornstarch.
- Temper the egg yolk mixture with hot cream, then combine back into the saucepan and cook until thickened.
- Strain the mixture, add butter, cover, and chill for about 2 hours.
- Preheat the oven to 350°F and prepare the cupcake batter by mixing flour, baking powder, and salt in one bowl.
- In a mixer, cream butter and sugar until fluffy, then add eggs and vanilla.
- Gradually mix in the flour and milk until combined.
- Fill muffin cups and bake for 21-24 minutes until a toothpick comes out clean.
- Cool the cupcakes completely, then pipe the chilled pastry cream on top.
- Sprinkle sugar over the pastry cream and use a kitchen torch to caramelize.
- Allow to cool and garnish with whipped cream and raspberries if desired.
Nutrition Facts (estimated)
Servings
12
Calories
379
Total fat
19g
Total carbohydrates
49g
Total protein
5g
Sodium
109mg
Cholesterol
130mg
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