Description
A French-American fusion dessert with tender vanilla cupcakes cradling silky custard, topped with a professionally torch-seared caramel crust. Easy to make ahead and perfect for impressing crowds.
Ingredients
1 ½ cups all-purpose flour
1 to 1 ¼ cups sugar
½ cup unsalted butter (or vegan butter)
4 large eggs + 2 egg whites
1 ½ cups milk
2 teaspoons vanilla extract
4 egg yolks
¼ cup cornstarch
3 tablespoons cubed butter (for custard)
2 cups sugar (for caramelizing)
Instructions
Preheat oven to 350°F (180°C) and line 12 muffin slots with paper liners
Cream butter and sugar until fluffy in a stand mixer
Add eggs and vanilla one at a time, mixing thoroughly
Alternate adding flour mixture and milk/sour cream to batter
Divide cupcake batter into prepared slots and bake 18-20 minutes until golden
Prepare pastry cream: Heat milk and vanilla until steam rises
Whisk egg yolks, sugar, and cornstarch until smooth
Gradually add 1/3 hot milk to egg mixture, then return to pan to thicken
Stir in cubed butter until emulsified, chill at least 2 hours
Fill cooled cupcakes with chilled custard, top with 2 teaspoons sugar
Use a kitchen torch to melt sugar into a caramel crust until golden
Notes
Replace all-purpose flour with cake flour for extra tenderness
Use fine sugar for smoother caramelization
Vegan butter makes this recipe dairy-free
Torch sugar immediately after filling for best results
Chill cupcakes 15 minutes before serving to set custard
Leftovers adapt well to eggplant casserole variations
- Prep Time: 45
- Cook Time: 20
- Category: BAKING
- Method: Baking
- Cuisine: French-American fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 48g
- Sodium: 85mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 54g
- Fiber: 0.4g
- Protein: 6g
- Cholesterol: 130mg