Page 392 - Cupcakes

MINI CRÈME BRÛLÉES

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A cupcake pan is the perfect vehicle for baking velvety crème brûlées with that
crunchy sugar topping. They take a little tending—cooling the custard after
baking and after melting the sugar on top—but they are worth it. You’ll need a
kitchen torch, found where good-quality cooking equipment is sold, to melt the
sugar to crackly goodness. I know nine crème brûlées is an unusual yield, but the
precise measures I devised for the ingredients filled nine cupcake pans perfectly,
so nine crème brûlées it is!

MAKES 9 CREME BRULEES (21½-INCH SIZE)
PREPARATION TIME: 10 MINUTES

BAKING TIME: 20 TO 25 MINUTES
COOLING TIME: 4 HOURS

ASSEMBLY TIME: 5 MINUTES

9 foil liners for cupcake pans (2½-inch size)

2 cups heavy (whipping) cream

1 teaspoon pure vanilla extract
4 large egg yolks Pinch of salt

¼ cup plus 3 tablespoons granulated sugar

1. Place a rack in the center of the oven and preheat the oven to 325°F. Line a
sheet pan with 1-inch sides with a cotton kitchen towel. Place the liners in the

cupcake pan and place the pan on the towel. Set the pan aside. Bring a kettle of
water to a boil over high heat.

2. Place the cream in a small saucepan over medium-high heat. Heat, stirring,