Torched Crème Brûlée Cupcakes

In honor of the Olympics, we’re bringing you the best French recipe to celebrate Paris 2024!

When French patisserie meets English cupcakes, you get our new Crème Brûlée Cupcakes.

Perfect for any occasion, these cupcakes are sure to impress!

Ingredients

For the pastry cream:

• 2 cups whole milk
• 1 tsp vanilla bean paste
• 5 large egg yolks
• 1/2 cup caster sugar
• 3 tbsp plain flour
• 2 tbsp cornflour

For the cupcakes:

• 1 cup caster sugar
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1/2 tsp vanilla bean paste
• 1/2 cup whole milk
• 1 2/3 cups self-raising flour, sifted
• 1/3 cup demerara sugar

Instructions

Pastry cream:

Step 1: Pour the milk into a large saucepan, add the vanilla, and slowly bring to a boil. Remove from heat and set aside.

Step 2: In a bowl, cream together the egg yolks and caster sugar until pale. Sift in the plain flour and cornflour, then whisk until smooth.

Step 3: While whisking, slowly pour in the hot milk. Add the mixture back into the saucepan.

Step 4: Heat the mixture, whisking constantly, until thickened and just starting to boil. Push through a sieve into a clean bowl.

Step 5: Cover with cling film so it touches the pastry cream. Cool to room temperature, then chill in the fridge for 2 hours.

Cupcakes:

Step 1: Preheat the oven to 160°C (fan) and line a cupcake tray with 12 cases.

Step 2: Cream together the caster sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each.

Step 3: Mix in the milk, vanilla, and sifted flour. Fill each case about 2/3 full and bake for 20-22 minutes.

Step 4: Leave the cupcakes in the tray for 5 minutes, then remove and cool on a wire rack.

Step 5: Once cool, core the middle of each cupcake. Fill with pastry cream and pipe enough to cover the tops. Chill for 30 minutes.

Step 6: Coat the tops with demerara sugar and caramelize with a kitchen blow torch. Enjoy!

Frequently Asked Questions (FAQs)

1. Can I make the pastry cream ahead of time?

Yes, you can make the pastry cream up to 2 days in advance. Store it in the fridge until ready to use.

2. What if I don’t have a kitchen blow torch?

You can place the cupcakes under a hot grill for a few seconds to caramelize the sugar, but watch closely to avoid burning.

3. Can I use a different type of sugar for the topping?

Demerara sugar works best for caramelizing, but you can also use turbinado or another coarse sugar.

4. How should I store leftover cupcakes?

Store in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving for the best texture.

5. Can I use this recipe to make a large cake instead of cupcakes?

Yes, you can adapt the recipe to make a single-layer cake. Adjust the baking time as needed, and follow the same steps for filling and topping with pastry cream.