Crème Brûlée Cupcakes
Simple, yet so delicious!

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Crème Brûlée Cupcakes

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Ingredients

Adjust Servings:
For the vanilla cupcakes:
100 g Butter
2 Eggs
140 g Granulated sugar
1/4 tsp Vanilla powder
120 g Plain flour
1 tsp Baking powder
Salt
3 tbsp Milk
For the crème brûlée topping:
300 ml Double cream
135 ml Milk
1 Vanilla pod
3 Egg yolks
55 g Granulated sugar
3 tsbp Corn starch
Granulated sugar
Cuisine:

Ingredients

  • For the vanilla cupcakes:

  • For the crème brûlée topping:

Directions

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Crème brûlée is definitely one of my favorite desserts. It is just so simple, yet so ingenious. Mixing two classics, cupcakes and crème brûlée, is definitely a good idea. 🙂 The fluffy inside of these vanilla cupcakes goes perfectly with the creamy and crunchy topping. These cupcakes are perfect for celebrations or days like Christmas and New Year’s Eve!

Crème Brûlée Cupcakes
Crème Brûlée Cupcakes

Make the vanilla cupcakes by preheating oven to 180°C. Prepare a cupcake mold with 8 cupcake liners.

Melt the butter and let it cool. Beat the eggs, sugar and vanilla until very light in color and texture, about 2-3 minutes.

Mix flour, baking powder and salt in a small bowl. Gently stir the flour mixture into the egg mixture. Add melted butter and milk and stir very gently until batter is smooth.

Divide the batter among the liners, filling no more than 2/3 full.

Bake for 17-19 minutes or until a cake tester comes out clean. Let cool completely.

Make the crème brûlée topping: Prepare a cold water-/ice bath in a large baking dish or the kitchen sink. Combine cream and milk in a saucepan. Scrape the seeds out of the vanilla pod and add seeds and pod to the saucepan. Cook, stirring constantly, over medium heat until mixture is hot but not boiling. Remove from heat.

Whisk together the yolks, sugar and cornstarch in a medium bowl. Pour the hot cream mixture over the egg yolk mixture, stirring constantly. Remove the vanilla pod.

Return mixture to the saucepan over low heat. Cook, stirring constantly, until mixture thickens. It should become quite thick, almost like softened whipped butter. Do not let it boil or it will curdle. Put the saucepan in the water bath, stirring often until the custard is completely cool. Transfer the custard to a bowl. Cover the surface of the custard with plastic wrap to avoid a skin from forming and store in the fridge until thickened. The custard should hold its shape fairly well on the cupcakes but will still be on the soft side.

Spread or pipe the custard onto the cupcake bases. Sprinkle with sugar and burn with a kitchen torch. Sprinkle another layer of sugar on top and burn again. Let cool for 5 minutes, then serve!

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