Créme Brulée Cupcakes
- 0 people already cooked this dish.
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Total: 88minPreparation: 88min
- Portions: 18
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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In a medium heavy bottom pot, whisk cornstarch, sugar and salt together.
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In a separate bowl whisk Evaporated Milk and egg yolks to combine thoroughly.
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Add milk mixture to pot and place pot over medium heat stirring constantly to prevent lumps from forming. Bring mixture to a b oil and continue to boil for about 1 minute
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Remove from heat and add vanilla essence and butter. Cover completely by pressing plastic wrap onto top of pastry cream to prevent skin from forming and refrigerate.
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In an electric mixer cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well in between additions.
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Sift flour, baking powder and salt in to a medium bowl.
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Add vanilla to Evaporated Milk and set aside.
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Add flour mixture and milk mixture to creamed butter alternating the additions.
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Beat until ingredients are combined thoroughly.
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Pour into lined cupcake pan.
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Bake in a preheated oven at 350°F (180°C) for 15 – 20 minutes or until a wooden pick comes out clean when inserted.
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Leave to cool on a wire rack for 10 minutes.
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Using a small knife, cut out a hole about one inch deep in the centre of each cupcake.
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Pipe pastry cream into hole and continue to cover top of each cupcake with pastry cream
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Sprinkle sugar onto pastry cream topped cupcakes generously.
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Using a kitchen torch or broiler, caramelize the sugar on each cupcake.
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