Creme Brulee Cupcakes

• Vegetarian

• Refrigerated

  • 4 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 4 tbsp Cornstarch
  • 1 5/16 cup Granulated sugar
  • 1/2 tsp Kosher salt, fine
  • 1 tsp Nielsen-massey vanilla extract, pure such as
  • 1/2 Vanilla bean pod

• Dairy

  • 10 tbsp Butter, unsalted
  • 5/8 cup Buttermilk
  • 2 cups Whole milk

Found on everything-emmy.com

Ingredients

• 2 cups whole milk
• 1/2 vanilla bean pod
• 1/4 tsp fine kosher salt
• 4 T cornstarch
• 1/2 cup + 1 T granulated sugar
• 2 large eggs
• 4 T unsalted butter
• 1 1/2 cups all purpose flour such as King Arthur Flour
• 3/4 tsp baking powder
• 1/4 tsp fine kosher salt
• 6 T unsalted butter, such as Land O Lakes
• 3/4 cups granulated sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract, such as Nielsen Massey
• 1/2 cup plus 2 T buttermilk

Directions

• Have a medium sized mixing bowl ready for cooling with a fine-mesh sieve on top.
• Pour the milk into a heavy saucepan. Split the vanilla in half, lengthwise and use the tip of a sharp knife to scrape the seeds from the pod half into the milk
• Add the salt to the milk and place over medium-high heat. Bring to just under a boil, stirring occasionally and making sure the milk doesnt stick to the bottom of the pan.
• Meanwhile, in another medium bowl whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.
• When the milk is ready, slowly ladle about one-third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking until the custard is as thick as lightly whipped cream, about 2 minutes.
• Remove from heat and immediately pour through fine-mesh sieve into the bowl.
• Let cool for 10 minutes, stirring occasionally to release the heat.
• Cut the butter into 1 inch cubes and whisk into the pastry cream 1 T at a time, whisking after each addition until smooth.
• To cool the cream, cover with plastic wrap, pressing the wrap directly on top of the cream. This prevents a skin from forming.
• Refrigerate 4 hours or preferably overnight.
• Pre-heat oven to 350. Line cupcake pans with lines. Set aside
• In a medium bowl, whisk together the flour, baking powder and fine kosher salt. Set aside.
• In the bowl of an electric mixer, cream together the unsalted butter and granulated sugar on medium-high speed until light and fluffy. About 3-4 minutes.
• Add eggs one at a time, mixing well after each addition. Add vanilla and mix until combined. Scrape down the sides of the bowl.
• Add the flour mixture alternating with the buttermilk mixture, beginning and ending with the flour. Make sure there are no streaks of flour.
• Using a 2 inch cookie scoop, divide batter evenly among liners, about 2/3 full. Bake for 20-22 minutes until tops spring back when gently touched.
• Cool in pan for 2 minutes. Then transfer to a wire rack to cool completely.
• To frost, use a 1 1/2 inch cookie scoop, scoop the pastry cream onto each cupcake. Alternately, pipe cream onto each cupcake. Using an offset spatula, spread pastry cream to create and even top.
• Use 1/2 tsp granulated sugar and sprinkle evenly on top of each cupcake. Using a kitchen torch, torch the sugar about 3-4 inches away from the cupcake until tops are caramelized and golden brown.

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