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Créme Brulée Cupcakes

already cooked this dish.
  • Total: 88min
    Preparation: 88min
  • Portions: 18.00
  • Difficulty: Intermediate


  • ¼ cup Cornstarch
  • ½ cup Granulated sugar
  • ¼ tsp Salt
  • 2 cups CARNATION Full Cream Evaporated Milk
  • 4 lg Egg yolks
  • 1 tsp Vanilla essence
  • 2 tbsp Butter
  • 1 cup Butter
  • 2 cups Granulated sugar
  • 4 Eggs
  • 3 cups Flour
  • 3 tsp. Baking powder
  • ½ tsp. Salt
  • 2 tsp. Vanilla essence
  • 1/3 cup Granulated sugar


    1. In a medium heavy bottom pot, whisk cornstarch, sugar and salt together.

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

    3. 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

    4. 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.

    5. In an electric mixer cream butter and sugar until light and fluffy.

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

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

    8. Add vanilla to Evaporated Milk and set aside.

    9. Add flour mixture and milk mixture to creamed butter alternating the additions.

    10. Beat until ingredients are combined thoroughly.

    11. Pour into lined cupcake pan.

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

    13. Leave to cool on a wire rack for 10 minutes.

    14. Using a small knife, cut out a hole about one inch deep in the centre of each cupcake.

    15. Pipe pastry cream into hole and continue to cover top of each cupcake with pastry cream

    16. Sprinkle sugar onto pastry cream topped cupcakes generously.

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

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