Page 393 - Cupcakes

until the mixture comes to a boil, 4 minutes. Remove the pan from the heat and

stir in the vanilla.

3. Place the egg yolks, salt, and ¼ cup sugar in a large mixing bowl and whisk
until the mixture is lemon-colored, 1 to 2 minutes. Whisk in the slightly cooled
cream, a little at a time, so that the mixture is smooth but the eggs do not curdle.
Ladle the custard into 9 cups of the cupcake pan so that they are filled three
quarters of the way full. Place the sheet pan on the center oven rack and

carefully pour the boiling water into it and around the cupcake pan so that the
water comes halfway up the side of the cupcake pan. Cover the sheet pan loosely
with aluminum foil.

4. Bake the custards until they have just set around the edges but still are soft in
the middle, 20 to 25 minutes. Remove the sheet pan from the oven, remove the
cupcake pan from the sheet pan, and let the custards cool for 30 minutes. Cover
the cupcake pan with plastic wrap and refrigerate to firm up, 1½ hours.

5. When the custards are firm, sprinkle 1 to 2 teaspoons sugar evenly across the
surface of each cupcake. Using a kitchen blow torch, beginning around the edges

(but taking care not to burn the liners), melt the sugar evenly until the tops are
golden. Let the crème brûlées rest for 15 minutes, then refrigerate until chilled, 1
to 1¼ hours.

the Cupcake Doctor says...

For chocolate crème brûlée, place 3 ounces chopped bittersweet chocolate
into the hot cream and stir until it melts. Reduce the sugar whisked with the
egg yolks to 2 tablespoons. The baking time may increase by 5 minutes.
When using a kitchen blow torch, make sure you tie back your hair and
roll up your sleeves. Move all flammable items away from your workspace.

6. To serve, run a dinner knife around the edges of each liner, lift up from
underneath, and place on a serving plate.

Store the crème brûlées, covered in plastic wrap, in the refrigerator for up to 3
days.