Vanilla Bean Crème Brûlée Cupcakes – Desserts Easy Recipes Delight
Rich vanilla bean cupcakes with a silky crème brûlée topping – the perfect fusion of elegance and comfort.
Servings: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla bean paste
- ½ cup whole milk
- 1 ½ cups heavy cream
- 4 egg yolks
- ⅓ cup granulated sugar (for custard)
- Extra sugar for brûlée topping
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla bean paste.
- Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
- Fill liners two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean. Let cool.
- For the custard: Heat heavy cream until just simmering. In a bowl, whisk egg yolks with sugar, then slowly whisk in warm cream.
- Cook custard over low heat, stirring until thick enough to coat the back of a spoon. Let cool slightly.
- Scoop out a small well in each cupcake and fill with custard. Chill for 30 minutes.
- Sprinkle sugar on top of each cupcake and caramelize using a kitchen torch until golden and crisp.