Discover the best CRME BRLE cupcakes recipe with expert baking tips Perfect your custardinfused cupcakes using our detailed tech guide for flawless results
Ingredients
Scale
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon salt
Caramelized sugar topping (superfine or turbinado sugar)
Butter or cupcake liners
Instructions
Preheat your oven to 325°F (165°C). Grease a 12-cup muffin tin with butter or line it with cupcake liners.
Warm the cream and milk in a saucepan over medium heat until just about to simmer, with bubbles forming along the edges.
Vigorously whisk the egg yolks and granulated sugar in a large bowl until the mixture lightens, thickens slightly, and leaves a ribbon trail when lifted.
Slowly pour the warm milk mixture into the egg yolks while whisking constantly to temper the eggs and avoid scrambling.
Stir in vanilla extract, flour, and salt to the custard mixture.
Pour the custard into the prepared cupcake tins about 3/4 full.
Bake for 25-30 minutes until the edges are set but the center has a slight jiggle.
Cool cupcakes to room temperature, then refrigerate for at least 2 hours to fully set the custard.
Before serving, sprinkle a thin, even layer of superfine sugar on each cupcake and caramelize with a kitchen torch or under a broiler until golden and crackly.
