The last post I wrote had an image that also showed these Crème Brûlée Cupcakes. I’d forgotten about them until I saw them. I think these are brilliant, but there are a few tips I need to share to make them work well.
Tips for Crème Brûlée Cupcakes
- You need a blowtorch. if you put Crème Brûlée in a ceramic pot you can use your grill, providing you can adjust your flame to be near the top of your dish. But for paper lined cupcakes, don’t do it. You don’t need a fire in your kitchen.
- Make sure you fill the Brûlée topping right up to the very brim of your cupcake liner then let them sit for 10 minutes before you torch them. This will help prevent the paper liner catching alight while you’re trying to get that caramel crust.
- Do two passes with the torch letting it completely cool between.
- Keep moving your blowtorch, keeping it in the one spot will burn patches on your coating.
- You can do two layers of sugar if you want a thick crack crust.
- Remember you can always use another paper liner for serving. While we were testing, we had to trim a couple that had the brûlée to low exposing too much paper. They looked brilliant with a bit of surgery. 😉
Crème Brûlée Cupcakes in the Thermomix
- 100 g butter
- 2 eggs
- 140 g granulated sugar
- 1 tsp vanilla extract
- 120 g plain flour
- 1 tsp baking powder
- pinch of salt
- 3 Tbsp Milk
- 300 ml heavy cream
- 135 ml Milk
- 2 tsp vanilla extract
- 3 egg yolks
- 55 g granulated sugar
- 3 Tbsp cornflour
- Demerara sugar, for sprinkling on top or caster sugar, if you don't have Demerara.
- Preheat oven to 175°C (350°F).
- Prepare a cupcake pan with 12 cupcake liners. The mixture needs to come up a little over half of the liner you may have a little batter left over to do one or two more cupcakes.
- Weigh the flour, baking powder and salt into the TM bowl with the MC in place and sift on speed 6/3 seconds. Set aside.
- Pop the butter into the TM bowl and melt at 50 °c/5 mins/speed. 1 set aside.
- Add the eggs, sugar and vanilla to the TM bowl. Insert the butterfly and set to 60°c/speed ⅘ minutes until very light in colour and texture.
- Gently fold the flour mixture and melted butter mixture into the egg mixture in alternating additions on speed 1-2 over a minute or so.
- Divide the batter among the cupcake liners, filling no more than just above half. (You need room for the custard) Depending on how much air you’ve incorporated into your batter you may have enough batter to make another cupcake or two).
- Bake for around 15 - 20 minutes. Start checking from 15 minutes on. Allow cooling in the cupcake tin.
- Weigh all the ingredients for the topping to the TM bowl. Set to 90°/speed ⅜ minutes.
- Once the custard is cooked, turn the blades back to speed 1 and let it run till the temperature drops below 60 °c. This will prevent the mix from splitting, help prevent burning on the bottom of the bowl and prevent a skin from forming on the top.
- Pour, spread or pipe custard onto the cupcake bases on top of the cooked cakes. Make sure you’ve got the custard to the very top of your paper liner; this will help to stop it from burning with the blowtorch
- Sprinkle with demerara sugar and burn with a kitchen torch. Get ready to blow out any fires lol. If you want a really thick crunchy top, you can sprinkle a second layer of sugar and torch it again. Let cool for 5 minutes, then serve!
Here’s another favourite from Bake Club “Kingston Biscuits”