Crème Brulée Cupcakes

Let's cook it
Difficulty Intermediate
Portions: 18
Total 106 min

Ingredients

  • 1/4 Cup Cornstarch
  • 1/2 Cup Granulated Sugar
  • 1/4 Teaspoon Salt
  • 2 cups CARNATION® Full Cream Evaporated Milk
  • 4 Units Egg Yolk (large)
  • 1 Teaspoon Vanilla Extract (or Vanilla essence)
  • 2 Tablespoons Butter
  • 1 Cup Butter (room temperature)
  • 2 Cups Granulated Sugar
  • 4 Large Eggs (room temperature)
  • 3 Cups All-Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Vanilla Extract (or Vanilla essence)
  • 1 cup CARNATION® Full Cream Evaporated Milk
  • 1/3 Cup Granulated Sugar

Instructions

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.

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