Crème Brulée Cupcakes

For Pastry Cream

• 1.  In a medium heavy bottom pot, whisk cornstarch, ½ cup sugar and ¼ teaspoon salt together.

• 2.  In a separate bowl whisk 2 cups Evaporated Milk and egg yolks to combine thoroughly.

• 3.  Add milk mixture to the pot and place pot over medium heat stirring constantly to prevent lumps from forming. Bring mixture to a boil and continue to boil for about 1 minute.

• 4.  Remove from heat and add 1 teaspoon vanilla essence and 2 tablespoons butter. Cover completely by pressing plastic wrap onto top of pastry cream to prevent skin from forming and refrigerate.

For Cupcakes

• 5.  In an electric mixer cream 1 cup of butter and 2 cups granulated sugar until light and fluffy.

• 6.  Add eggs one at a time, beating well in between additions.

• 7.  Sift flour, baking powder and ½ teaspoon salt in to a medium bowl.

• 8.  Add 2 teaspoons vanilla extract to 1 cup Evaporated Milk and set aside.

• 9.  Add flour mixture and milk mixture to creamed butter alternating the additions. Beginning and ending with the flour mixture.

• 10.  Beat until ingredients are combined thoroughly. Pour batter into lined cupcake pans.

• 11.  Bake in a preheated oven at 350°F (180°C) for 15 – 20 minutes or until a wooden pick comes out clean when inserted.

• 12.  Leave to cool on a wire rack for 10 minutes. Using a small knife, cut out a hole about one inch deep in the centre of each cupcake.

• 13.  Pipe pastry cream into hole and continue to cover top of each cupcake with pastry cream. Sprinkle sugar onto pastry cream topped cupcakes generously.

• 14.  Using a kitchen torch or broiler, caramelize the sugar on each cupcake.