Smoky Vanilla Bean Crème Brûlée Cupcakes
Vanilla bean cupcakes filled with smoky crème brûlée custard and topped with a crackly caramelized sugar crust.
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter softened
- 2 large eggs
- 1 teaspoon pure vanilla bean paste
- 0.5 cups milk
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup heavy cream
- 1 large egg
- 0.25 cup granulated sugar
- 2 teaspoons pure vanilla bean paste
- 0.125 teaspoon smoked sea salt
- 0.25 cups granulated sugar
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream the softened butter and 1 cup granulated sugar with a mixer until pale and fluffy.
- Add 2 eggs to the butter mixture one at a time, beating well after each addition, then mix in 1 teaspoon vanilla bean paste.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients in 3 additions, alternating with the milk in 2 additions, beginning and ending with the dry ingredients, mixing just until combined.
- Divide the batter evenly among the liners, filling each about two-thirds full.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, pour the heavy cream into a small saucepan and heat over medium heat until it just begins to simmer around the edges, then remove from heat.
- In a medium bowl, whisk together 1 egg, 0.25 cup granulated sugar, 2 teaspoons vanilla bean paste, and smoked sea salt until smooth.
- Slowly pour the warm cream into the egg mixture while whisking constantly to temper the egg and form a smooth custard.
- Let the custard stand for 5 to 10 minutes to slightly thicken, stirring occasionally.
- Once the cupcakes are completely cool, use a small knife to cut a cone-shaped piece from the center of each cupcake and remove the piece to create a cavity.
- Spoon or pour the custard into the cavities of each cupcake, filling almost to the top.
- Sprinkle the tops of the custard-filled centers with a thin, even layer of the remaining 0.25 cups granulated sugar.
- Use a kitchen torch to melt and caramelize the sugar on each cupcake until deep golden and crisp.
- Allow the sugar tops to cool and harden for a few minutes before serving.
Notes
- Use vanilla bean paste if you do not have vanilla bean paste, using the same measurements.
- If you do not have a kitchen torch, place the cupcakes under a hot broiler briefly to caramelize the sugar, watching closely.
- If you do not have a kitchen torch, place the cupcakes under a hot broiler briefly to caramelize the sugar, watching closely.