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
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:
- In a medium bowl, whisk the egg yolks with the sugar until light and fluffy, then stir in the sifted flour.
- 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.
- 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.
- Cover with plastic wrap to prevent a skin from forming. Allow to cool then refridgerate.
To Finsh:
- Once the cupcakes are completely cooled. Remove the creme patissiere from the fridge, giving it a mix before using.
- Swirling the top of each cupcake with creme patissiere, place into the fridge to firm for 10-20 minutes.
- Once the creme patissiere is firm to the touch, sprinkle the top of each cupcake with 1 1/2 teaspoons of caster sugar.
- 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.
Love,L
