Recipe: Creme Brulee Cupcakes

Creme Brulee Cupcakes you say ?

Creme brulee has been a favourite of mines since i was a young girl, i think its the fun of cracking the caramelised sugar and diving in to discover the raspberries has burst marbling with the creamy custard. 

So a couple of years back i was experimenting in the kitchen trying to come up with a slightly different cupcake flavour and creme brulee just seemed to work. 

These are a firm favourite between family and friends especially Sam. 

Ingredients:
Makes: 8-10 Cupcakes

Creme Patissiere:

• 6 Egg Yolks 
• 150grams Caster Sugar 
• 35grams Plain Flour, sifted 
• 1 Vanilla Pod, spilt in two or 3/4 teaspoon good vanilla extract
• 525ml Double Cream

Method:

Cupcakes

Pop a few fresh raspberries into each case before baking. Making sure the raspberries are completely covered.

Creme Patissiere:

1. In a medium bowl, whisk the egg yolks with the sugar until light and fluffy, then stir in the sifted flour. 
2. Bring the cream and vanilla pod slowly to the boil in a saucepan. Remove the vanilla pod and gently pour the cream over the egg mixture, whisking constantly. Return the custard to the pan and stir over a low-medium heat until it comes up to a gentle boil. Continue to cook, whisking constantly until the mixture has thickened.
3. Remove from the heat and pour into a bowl. If the mixtures goes lumpy durning cooking,remove from the heat and whisk well. If the creme pat is still lumpy after cooking pass the mixture through a sieve. 
4. Cover with plastic wrap to prevent a skin from forming. Allow to cool then refridgerate. 

To Finsh:

1. Once the cupcakes are completely cooled. Remove the creme patissiere from the fridge, giving it a mix before using. 
2. Swirling the top of each cupcake with creme patissiere, place into the fridge to firm for 10-20 minutes. 
3. Once the creme patissiere is firm to the touch, sprinkle the top of each cupcake with 1 1/2 teaspoons of caster sugar. 
4. Now for the fun part brulee-ing using a Blow Torch lightly caramelise the top of each cupcake until golden. Leave to set for 2 minutes for the perfect crack on top. 

For more Great recipes, tips and tricks go to:

• Cupcake recipe  
• Victoria sponge 
• Carrot cake recipe  

Love,L