Vanilla Bean Creme Brulee Cupcakes (Printable Version)
# What You'll Need:
→ Cupcake Base
01 -
200 g all-purpose flour
02 -
150 g granulated sugar
03 -
113 g unsalted butter, softened
04 -
2 large eggs
05 -
5 ml vanilla bean paste or pure vanilla extract
06 -
30 ml milk
→ Cheesecake Center
07 -
225 g cream cheese, softened
08 -
50 g granulated sugar
09 -
5 ml vanilla bean paste or pure vanilla extract
10 -
60 g sour cream
11 -
1 large egg
→ Custard Layer
12 -
3 large egg yolks
13 -
50 g granulated sugar
14 -
5 ml vanilla bean paste or pure vanilla extract
15 -
120 ml heavy cream
→ Topping
16 -
30 g granulated or brown sugar for caramelizing
17 -
10 g powdered sugar for dusting
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C and line a muffin tin with paper liners.
02 -
Cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Gently fold in flour and milk until the batter is smooth. Fill each liner halfway with the batter.
03 -
Blend cream cheese, sugar, vanilla, sour cream, and the egg until smooth and creamy. Spoon a generous amount of cheesecake mixture over the cupcake batter in each liner.
04 -
Bake for 20 to 25 minutes or until the cupcakes are lightly golden and a toothpick inserted near the cheesecake center comes out mostly clean. Cool in the pan for 10 minutes; then transfer to a wire rack to cool completely. Chill before adding custard.
05 -
Whisk egg yolks, sugar, and vanilla together. Warm heavy cream until just simmering, then slowly temper it into the yolk mixture whisking constantly. Return to low heat and cook until custard thickens slightly. Allow to cool.
06 -
Spread a thin, even layer of the cooled custard atop each chilled cupcake. Refrigerate until set, approximately 1 hour.
07 -
Sprinkle granulated or brown sugar over each custard layer. Using a small kitchen torch, caramelize the sugar by moving the flame in circular motions until a crisp, golden crust forms.
08 -
Dust cupcakes lightly with powdered sugar. Serve immediately chilled for best texture and flavor.
# Helpful Notes:
01 -
For a perfect caramel crust, keep the torch moving to avoid burning the sugar. Prepare the cupcakes a day in advance and brulee just before serving for optimal texture.