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Torched Crème Brûlée Cupcakes

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

  • Pour the milk into a large saucepan, add the vanilla, and slowly bring to a boil. Remove from heat and set aside.
  • In a bowl, cream together the egg yolks and caster sugar until pale. Sift in the plain flour and cornflour, then whisk until smooth.
  • While whisking, slowly pour in the hot milk. Add the mixture back into the saucepan.
  • Heat the mixture, whisking constantly, until thickened and just starting to boil. Push through a sieve into a clean bowl.
  • Cover with cling film so it touches the pastry cream. Cool to room temperature, then chill in the fridge for 2 hours.

Cupcakes:

  • Preheat the oven to 160°C (fan) and line a cupcake tray with 12 cases.
  • Cream together the caster sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each.
  • Mix in the milk, vanilla, and sifted flour. Fill each case about 2/3 full and bake for 20-22 minutes.
  • Leave the cupcakes in the tray for 5 minutes, then remove and cool on a wire rack.
  • Once cool, core the middle of each cupcake. Fill with pastry cream and pipe enough to cover the tops. Chill for 30 minutes.
  • Coat the tops with demerara sugar and caramelize with a kitchen blow torch. Enjoy!