Crème Brûlée Muffins

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Dessert
Crème Brûlée Muffins

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Recipe Data

24
Servings
1hr
Prep
1hr35min
Total

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    Description

    Turn an ordinary muffin into a Crème Brûlée filled masterpiece. Finish it off by caramelizing sugar on top of the muffin with a kitchen torch.

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    1 (16.5-oz.) pkg. Hy-Vee extra moist classic white deluxe cake mix
    1 c. water
    ¼ c. Hy-Vee vegetable oil
    3 Hy-Vee large egg whites
    3 Hy-Vee large egg yolks
    ¼ c. Hy-Vee granulated sugar
    3 tbsp. Hy-Vee cornstarch
    1 fresh vanilla bean pod
    1 ¼ c. Hy-Vee heavy whipping cream
    ½ c. Hy-Vee whole milk
    Demerara sugar, for garnish

    Things To Grab

    • Standard size muffin tin
    • Hy-Vee nonstick cooking spray
    • Electric mixer
    • Medium bowl
    • Medium saucepan
    • Plastic wrap
    • Piping bag
    • Apple corer
    • Kitchen torch

    Directions

    1. Preheat oven to 350 degrees. Spray a standard-size muffin tin with nonstick spray. Beat cake mix, water, oil, and egg whites in a large bowl on low speed until moistened. Beat on medium speed for 2 minutes. Pour batter into cups, filling halfway. Bake for 18 to 21 minutes or until toothpick inserted in center is clean. Remove pan from oven; cool. Repeat with remaining batter, if necessary.

    2. Whisk together egg yolks, sugar, and cornstarch in a medium bowl; set aside. Slice vanilla bean lengthwise; scrape seeds into medium saucepan. Add bean pod, heavy whipping cream, and milk. Cook over medium-low heat just until bubbly. Slowly pour hot cream mixture over the egg yolk mixture, whisking constantly until combined. Remove the vanilla bean pod. 

    3. Return mixture to saucepan. Cook and whisk over low heat until mixture thickens and reaches 165 degrees (do not boil). Remove from heat; transfer to a bowl set in ice water to cool quickly, stirring occasionally. When cool, cover with plastic wrap; refrigerate 30 minutes. 

    4. Transfer custard into center of cupcakes, letting custard spill out of top. Sprinkle cupcake tops with demerara sugar. Repeat for a thicker layer, if desired. Cool before serving.

    Nutrition facts

    Servings

    170 Calories per serving
    1 muffin

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 40mg
    • Sodium: 135mg
    • Total Carbohydrates: 19g
    • Protein: 2g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 0%