Creme Brulee Cupcakes

ikl


Ingredients
Pastry Cream

  • 1 cup heavy cream
  • 2/3 cup milk
  • 1/2 cup granulated sugar , divided
  • 1/8 tsp salt
  • 1/2 vanilla bean I sell them!
  • 4 large egg yolks
  • 3 Tbsp cornstarch
  • 1 Tbsp unsalted butter

Cupcake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 large egg , at room temperature
  • 2 large egg whites , at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup whole milk

Topping

  • Granulated sugar , about 1/3 cup
  • Whipped cream (optional)
  • 12 fresh raspberries (optional)


Instructions
For the pastry cream:

  1. In a medium saucepan, heat heavy cream, milk, 6 Tbsp sugar, salt and seeds of 1/2 vanilla bean along with vanilla bean pod over medium heat. Bring mixture just to a gentle bubble, stirring occasionally (remove from heat as necessary to prevent vigorous boiling while preparing remainder). Meanwhile, in a mixing bowl, whisk together egg yolks and 2 Tbsp sugar until well blended. Add cornstarch to egg yolk mixture and mix until very well combined and and slightly pale and fluffy. Take about 1/2 cup of the hot cream mixture from pan, and while vigorously whisking, slowly pour hot cream mixture (about 1 Tbsp at a time) into egg yolk mixture. Reduce burner temperature to medium-low. Then, while whisking hot cream mixture in saucepan, slowly pour egg yolk mixture into hot cream mixture in saucepan. Cook mixture, whisking constantly, until thickened (allow it to boil for about 30 seconds to cook out starchy flavor). Immediately force mixture through a fine mesh strainer into a bowl. Mix in 1 Tbsp butter. Cover with plastic wrap pressing directly against surface of custard. Chill thoroughly, about 2 hours.


ikl
Creme Brulee Cupcakes Rating: 4.5 Diposkan Oleh: First House
 

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