Recipe Wednesday!

Oh, My Scrumptious!

Creme Brule Cupcakes?!

Can it get any better than this?

Crème Brulee Cupcakes!!

Well, creme brulee is my favorite dessert!

My husband even proposed to me with this dessert with my ring stuck into the middle and "Will you Marry Me?" written in Raspberry glaze around the plate. So, When I saw these cupcakes, I had to share. I never , never pass up creme brulee!

To this recipe I say "YES!"

 

  Thank you Bakers Royal for giving us a little bit of heaven! I saw this link on All Things Cupcake.  MMM, cupcakes....

Heat oven to 300 degrees and prepare water bath. Place kitchen towel on bottom of a roasting pan or cake pan. Place one ramekin in the pan to determine the water level. The water needs to be two thirds the height of the ramekin. Bring determined water amount to boil while assembling the custard.

Custard

1 teaspoon vanilla bean paste or 1 ½ teaspoon vanilla extract

2 cups heavy cream, chilled

½ cups sugar

5 large egg yolk (room temperature)

8-10 teaspoons Demera sugar

INSTRUCTIONS:

1. Combine and bring vanilla paste, 1 cup of the cream, granulated sugar, and salt to a boil over medium heat. Stir every now and then to prevent the cream from forming a skin. Once boiled, remove the pan from heat and let steep for 15 minutess.

2. After the mixture has steeped, stir in the remaining cup cream to cool down the mixture.

3. Whisk the egg yolks together in a large bowl until uniform. While whisking eggs with one hand use your other hand to slowly pour in the cream mixture. Make sure your cream has cooled enough so that your eggs will not curdle. Push final mixture through a fine mesh strainer, discarding any solids. Pour into the ramekins.

4. Place custard filled ramekins into pan.

5. Pour boiling water into pan, being careful not to splash water into ramekins.

6. Bake for approximately 30-35 minutes or until custard either reads 170 degrees and/or until custards gives a gentle wiggle when moved.

7. Transfer baked ramekins to cooling rack. Cool to room temperature for approximately 2 hours.

8. To store, place plastic wrap directly on custard surface to prevent skinning.