Creme Brulee

Crème Brulee

4 cups Heavy Cream

¾ cup sugar

2 tsp vanilla

10 egg yolks

¼ cup coarse grained sugar

8 6-oz ramekins

Large roasting pan

1. Preheat oven to 300 °F

2. In a small saucepan over medium heat dissolve the sugar into two cups of the cream, then add the vanilla and the remaining cream. Slowly add the cream mixture into the egg yolks while whisking to ensure a smooth and creamy texture.

3. Strain the mixture through a fine strainer. (This should remove/break-up any remaining lumps)

4. Place a dish towel in the bottom of your roasting pan and arrange the ramekins on the dish towel.

5. Pour the prepared mixture evenly into the ramekins and place in the oven. (Placing the pan in the oven before pouring the hot water minimizes the risk of slopping water around and into your ramekins)

6. Pour hot water into the roasting pan until about half-way up the sides of the ramekins.

7. Bake for 30-35 minutes until center is barely set.

8. Remove from water with tongs and a spatula.

9. Cool uncovered for about 2 hours and then cover tightly and cool in fridge for at least 2 more hours.

10. Remove plastic wrap and blot gently with a paper towel.

11. Use about 2 tsp of the coarse sugar and shake to spread evenly. Then using a blow torch (or a crème brulee torch) Heat the sugar until it melts and carmalizes. (I find that it is best to use sweeping motions to heat a little more evenly)

12. Enjoy

Boston Cream Cupcakes

Boston Cream Cupcakes

Cupcakes

1 and ¾ cups flour

1 cup sugar

2 tsp baking powder

1 tsp salt

12 Tbsp butter

3 eggs

¾ cup milk

2 tsp vanilla

Cream

1 and ½ cups heavy whipping cream

3 egg yolks

½ cup sugar

4 tsp cornstarch

2 Tbsp butter

2 tsp vanilla

Glaze

8 oz chocolate

½ cup heavy whipping cream

¼ cup light corn syrup

tsp vanilla

Cupcakes

Beat Flour, Sugar, Baking Powder, Salt and Butter together until the mixture resembles wet sand or moist crumbs. Add the eggs beating between each. Beat in milk and vanilla until batter is smooth and fluffy. Bake at 350 °F for 18-20 minutes, until a toothpick inserted in the center comes out clean.

Filling

Bring Heavy Whipping Cream to a simmer over medium heat. In a separate bowl whisk together the eggs, sugar, and cornstarch until thick and smooth. Slowly add some of the hot cream to the egg mixture to temper and then add that mixture back into the rest of the cream and continue heating and stirring until cream is glossy. Remove from heat and add butter and vanilla. At this point cream may be allowed to cool covered with plastic wrap in the fridge or placed in the cupcakes which must then be cooled (this is my preferred method as it allows the cupcakes to soak up a little of the cream flavor.)

To fill the Cupcakes: Cut a cone out of the top of the cupcake and then cut the bottom off of the cone so you have a lid to put back on. Don’t worry about how this looks as you will be covering it with glaze anyways.

Glaze:

Melt the Chocolate and then add the cream, butter, and corn syrup and mix until smooth. The glaze will need to cool to room temperature before use. Place cupcakes on a cooling rack over the sink and pour the glaze over the tops of them allowing extra glaze to drip into the sink. (Easy clean-up)