Dessert for 12
Creme Brûlée Cupcakes
Vanilla cupcakes hold chilled pastry cream and finish under the broiler with a crisp brûléed sugar topping.
$0.58per serving $
200 minstart to table
12servings
Ingredients
- 1 cup heavy cream
- 2/3 cup milk
- 1/2 cup granulated sugar
- 1/8 tsp salt
- 1/2 vanilla bean
- 4 large egg yolks
- 3 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup + 2 tbsp granulated sugar
- 1 large egg
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- whipped cream (optional)
- 12 fresh raspberries (optional)
Steps
- Heat the cream, milk, sugar, salt, and vanilla bean in a 2-quart saucepan until steaming.
- Whisk the egg yolks and cornstarch in a medium bowl.
- Slowly whisk in the hot cream mixture, then cook it in the saucepan for 5 minutes until thick.
- Stir in 1 tablespoon butter, cover the pastry cream, and chill it for 60 minutes.
- Heat the oven to 350 F and line a 12-cup muffin pan.
- Beat the remaining butter, sugar, egg, egg whites, vanilla, and milk, then stir in the flour, baking powder, and salt.
- Bake the cupcakes for 20 minutes, cool for 45 minutes, fill with pastry cream, sprinkle with sugar, and broil for 1 to 2 minutes.
Main ingredient on sale this week? See what to make with eggs on sale.
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