So, I made cupcakes.
I made the white cupcakes, filled them with vanilla bean pastry cream, topped them with some sugar, then TORCHED EM.
It took a lot of figuring out, the cupcakes were fussy, and I filled about a dozen of them too much, and they…weren’t pretty enough to even mess with. So, I took the ones that I filled just right (the batter worked for about 1/2 full in the liners). I cut a hole in them, filled, topped, topped again, and buuuurrrnnned until crispy.
Don’t you love it when things worked?
The concept is a lot of fun, but it is a bit time consuming, as the pastry cream is homemade and has to absolutely cooled, but that’s alright, if your bored.
So what are you waiting for?
Give it a go!!
Creme Brulee Cupcakes
1 Recipe Pastry Cream (NOTE: I used scraped vanilla bean seeds in mine!)
About 2 1/2 Dozen White Cake Cupcakes
NOTE: Make the pastry cream a few hours beforehand, so that it can cool completely.
1. Take a paring knife to the center of the cupcakes, and gently cut a circle around the top, then lift out the center of the cupcake as gently as you can. Its alright if you are messy, though. Reserve the tops.
2. Gently spoon in the cooled pastry cream into the cavity of the cupcake, filling almost to the top, then gently press the top of the cupcake back on.
3. Sprinkle each cupcake with about 1 tsp. of sugar, making sure to get sugar everywhere on the top of the cupcake.
4. Start up your kitchen torch according to the manufacturer’s instructions and hold it directly above each cupcake, while constantly moving. Melt the sugar until a caramelly-color forms, if some turns a bit black, that is alright. Allow the caramel to cool a couple minutes so that it has a chance to harden.
5. Enjoy! These are best if served immediately, because the caramel won’t stay hard if kept in the refrigerator. That doesn’t mean they won’t be great the next day though! Will save 2 days, covered in the refrigerator.