PIES AND TACOS
These Crème Brûlée Cupcakes take all the flavors of the classic French dessert and turn them into delicious cupcakes.
To make the pastry cream, heat the milk and vanilla until it’s just about to simmer. If using vanilla extract, wait to add it until after cooking. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale and thick. Slowly pour the hot milk into the mixture
Strain the mixture back into the saucepan to remove any bits of egg or vanilla pod. Cook over medium heat, stirring continuously, until the custard thickens to a pudding-like consistency. If the mixture looks lumpy at first, keep stirring—it will smooth out as it cooks.
Once thickened, remove from heat, stir in the butter, and add vanilla extract if you didn’t use a vanilla bean. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours (or overnight).
In a bowl, beat the butter for 30 seconds, then add the sugar and oil. Beat on medium speed for about 2 minutes until the mixture is fluffy and creamy. Scrape down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Once the cupcakes are cooled, use a spoon to gently remove the center of each cupcake. Fill a piping bag with the chilled pastry cream and pipe it into the hollowed-out centers. Then, pipe a mound of pastry cream on top of each cupcake, smoothing it with a spatula or spoon.
Using a kitchen torch, caramelize the sugar in small circles until it melts into a deep golden crust—be careful not to burn it. Let the sugar harden for 1–2 minutes before serving for that signature crackle.
Whether you’re serving them for a special event or just treating yourself, these cupcakes are guaranteed to impress!