Friday, July 15, 2011
Well, I gave him a mean look, snarky comment, and walked away. But, my mind did not walk away. For days I thought about turning creme brulee into a treat everyone could enjoy (and I could easily transport). I also read up on a lot of creme brulee cupcake recipes. Most called for a swiss meringue buttercream recipe. HELLO?! Doesn't everyone know that is NOT creme brulee. If I was going to make creme brulee cupcakes then I wanted them to BE creme brulee cupcakes!!
So, when I finally found this recipe I knew I had struck gold. Most of the guys in the office (actually most of the guys I know in life) prefer vanilla to chocolate. Is it just women that get riled up about chocolate? I will never know. So I made some cupcakes, made some creme brulee, put it together, and huge success. What I forgot (because I filled them at work) was my camera. One of the guys got an extra cupcake for being nice enough to photograph it for me with his phone. It actually came out very decently considering the phone, lighting, etc. I should take pictures at the office more often! Oh, and this recipe also gave me an excuse to get a kitchen blowtorch! What fun I am going to have with THAT!
Serves: 24 (24 cupcakes)
1 1/2 teaspoons vanilla extract
2 cups heavy whipping cream
1/2 cup sugar
5 egg yolks (save the whites for Monday's recipe!)
1 box vanilla cake mix
3 tablespoons caramel sauce
2 tablespoons vegetable oil
1 1/3 cups water
8-10 teaspoons brown sugar
Preheat the oven to 300 degrees F. Mix together the vanilla extract, 1 cup of whipping cream, and sugar in a large saucepan. Bring to a boil over medium heat. Stir often (it will quickly form a skin if you're doing other things...like I might have been). Once it is boiling, remove it from the pan and let it steep for 15 minutes. Stir in the remaining cup of cream. Whisk the egg yolks together in a large bowl. While whisking the eggs, slowly pour in the cream mixture. Pour into a glass baking dish (I used a 6x9 glass dish). Then, place the dish into a 13x9 pan and fill the larger pan with hot water (I used tap water on hot) until halfway up the side. Bake at 300 degrees F for 35-45 minutes, the mixture should only jiggle slightly. Let cool to room temperature (about 2 hours). Then transfer to the fridge until ready to use.
Meanwhile, preheat the oven to 350 degrees F. Combine in a large bowl the cake mix, caramel sauce, eggs, oil, and water. Mix well. Divide the mix among two 12-cupcake tins that have been greased (or lined with cupcake liners). Bake for 18-22 minutes, until fully cooked through. Let cool completely (at least 1 hour).
To fill the cupcakes, use a paring knife and cut a cone in the middle. Fill each hole with 2-3 tablespoons of custard, some should be overflowing the top). Top with brown sugar and torch the tops (you will need a kitchen torch, or a long necked lighter but be extra careful using that!).
Some notes: I did not strain the creme brulee mixture before baking; as you all know I am lazy but, I also didn't find that it needed it anyway. You always could just in case.
Also, the cones that were leftover, I made a trifle with using the 1/4 cup of leftover creme brulee that I had. Topped it with some whipped cream and served it for a romantic dessert the next day! It worked out beautifully.
Now put those egg whites in the fridge because I have a great recipe for you Monday that will make quick work of them!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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