Santa left me a blow torch under the tree this year, and I have been dying to use it. These Crème Brǔlée cupcakes gave me the perfect opportunity to do just that. If you are not feeling as adventurous (or you have better judgment than to use a blow torch) as I am, you can easily pop these cupcakes in the oven and broil the tops for a perfect caramelization on top.

Ingredients:

Pastry Cream

1 cup heavy cream

2/3 cup milk

1/2 cup granulated sugar, divided

1/8 tsp. salt

1/2 vanilla bean

4 large egg yolks

3 tbsp. cornstarch

1 tbsp. unsalted butter

Cupcake

 1 1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup unsalted butter, at room temperature

3/4 cup + 2 Tbsp. granulated sugar

1 large egg, at room temperature

2 large egg whites, at room temperature

1 1/2 tsp. vanilla extract

1/2 cup whole milk

Topping

Granulated sugar, about 1/3 cup

Whipped cream (optional)

12 fresh raspberries (optional)

Directions

For the pastry cream:

In a medium saucepan, heat heavy cream, milk, 6 tbsp. sugar, salt, and seeds of 1/2 vanilla bean along with vanilla bean pod over medium heat. Bring mixture just to a gentle bubble, stirring occasionally. Remove from heat as necessary to prevent vigorous boiling while preparing the remainder.

Meanwhile, in a mixing bowl, whisk together egg yolks and 2 Tbsp. sugar, until well blended.

Add cornstarch to egg yolk mixture and mix until very well combined and slightly pale and fluffy. Take about 1/2 cup of the hot cream mixture from the pan, and, while vigorously whisking, slowly pour hot cream mixture (about 1 tbsp. at a time) into egg yolk mixture.

Reduce burner temperature to medium-low. Then, while whisking hot cream mixture in saucepan, slowly pour egg yolk mixture into hot cream mixture in the saucepan.

Cook mixture, whisking constantly, until thickened (allow it to boil for about 30 seconds to cook out starchy flavor).

Immediately force mixture through a fine mesh strainer into a bowl. Mix in 1 tbsp. butter.

Cover with plastic wrap pressing directly against surface of custard. Chill thoroughly, about 2 hours.

For the cupcakes:

Preheat oven to 350 degrees.

In a mixing bowl, whisk together flour, baking powder, and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in egg, then blend in egg whites and vanilla. Add 1/2 of the flour mixture and blend just until combined. Then, add milk and blend just until combined, and finish adding in remaining 1/2 flour mixture and blend until combined.

Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full.

Bake in preheated oven 21 – 24 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Transfer to a wire rack to cool completely.

To assemble cupcakes:

 Pipe or spread chilled pastry cream over cooled cupcakes in an even layer. Working with one cupcake at a time, sprinkle the entirety of the pastry cream with sugar, then heat with a kitchen torch until sugar begins to melt and caramelize.

Tips for caramelizing: first, coat the edges of the pastry cream while rotating the cupcake, then sprinkle the tops. Finally, torch it and add another layer of sugar. Working in layers works best, so the sugar doesn’t bead up and run off the sides, but experiment to see what works best for you. Generally use 1 – 1 1/2 tsp. of sugar per cupcake. Allow topping to cool, then garnish with whipped cream and a raspberry if desired. Serve immediately.

Recipe courtesy of Cooking Classy. The recipe can be found here.

Emily Cassidy is the Promotions Chief and News Editor for The Patriot and jcpatriot.com.