Hi, I’m Evelyn Rose Smith, welcome to Gather and Cook!
I’ll never forget the first time I tasted crème brûlée. I was at a small French bistro, and the waiter presented this tiny ramekin filled with creamy vanilla custard, topped with a brittle, caramelized sugar crust.
One tap of my spoon, and that sugary shell cracked open, revealing the lusciousness underneath. It was pure magic, and ever since then, I’ve been obsessed with recreating that experience.
That’s why I’m so excited to share my Vanilla Bean Crème Brûlée Cheesecake Cupcakes recipe with you! The total time is about 2 hours, including chilling, but trust me, every minute is worth it.
Table of Contents
Why Vanilla Bean Crème Brûlée Cheesecake Cupcakes?
This isn’t just another cupcake recipe; it’s an experience. I think you will find that this version is the best!
- The perfect balance of creamy cheesecake and crunchy caramelized sugar.
- Impress your guests with these show-stopping cupcakes.
- Make the pastry cream and cupcakes in advance for easy assembly.
- They are absolutely delicious!
What is Crème Brûlée?
Crème brûlée, meaning “burnt cream” in French, is a classic dessert with a rich history. Originating in Europe, it’s known for its velvety custard base and hard caramel top.
Its elegant simplicity has made it a staple in restaurants and home kitchens alike. I decided to combine it with cheesecake cupcakes because the textures and flavors complement each other so perfectly.
If you are looking for another dessert, you may enjoy this recipe for Easy Pecan Pie Dump Cake.
Ingredients for Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Here’s what I use to make my Vanilla Bean Crème Brûlée Cheesecake Cupcakes:
- 1 cup heavy cream
- 2/3 cup milk
- 1/2 cup granulated sugar (divided)
- 1/8 teaspoon salt
- 1/2 vanilla bean
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon vegetable shortening
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable shortening (room temperature)
- 3/4 cup + 2 tablespoons granulated sugar
- 1 large egg (room temperature)
- 2 large egg whites (room temperature)
- 1 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- whipped cream
- 12 fresh raspberries
Ingredient Notes
Let’s dive into some of the key ingredients and why they matter. Using room temperature ingredients, especially for the cupcake batter, is crucial.
This helps everything blend smoothly and creates a tender crumb. I prefer all-purpose flour for these cupcakes, but you can substitute cake flour for an even lighter texture.
Don’t skimp on the vanilla bean; it infuses the pastry cream with an incredible depth of flavor that extract alone can’t match. It’s also important to remember that most flour is raw and hasn’t been treated to kill germs that cause food poisoning, such as E. coli and Salmonella.
Consider exploring other desserts and drinks on our site to find your next favorite recipe!
Equipment You’ll Need
To make these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, here’s what I use:
- Medium saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
- Plastic wrap
- Electric stand mixer
- Paddle attachment
- Muffin tin
- Paper cupcake liners
- Kitchen torch
For caramelizing the sugar, I recommend a kitchen torch.
If you don’t have one, you can try using your oven’s broiler, but watch closely to prevent burning.
As for cupcake liners, I’ve found that paper liners work well.
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes: Step-by-Step Instructions
Here’s how I bring these Vanilla Bean Crème Brûlée Cheesecake Cupcakes to life:
- Heat heavy cream, milk, 6 tablespoons sugar, salt, and vanilla bean with half of the seeds in a medium saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Remove from heat as necessary if it starts to boil.
- In a mixing bowl, whisk together egg yolks and 2 tablespoons sugar until well blended. Add cornstarch and mix until very well combined and fluffy.
- Take about 1/2 cup hot cream mixture and slowly pour hot cream mixture while vigorously whisking into the egg yolk mixture. Replace back on heat and reduce temp to medium-low. Whisk the remaining cream mixture and slowly pour in the egg yolk mixture.
- Cook mixture, whisking constantly until thickened. Allow it to boil for about 30 seconds after it has started to cook out the starchy flavor. I had to go back and do this again after my cream did not reach desired consistency after refrigeration. NOTE: You can boil this mixture again after you have refrigerated it. I did and it still worked. Although it was a bit more like a custard than a cream.
- Immediately force mixture through a fine mesh strainer into a bowl. Mix in 1 tablespoon of vegetable shortening. Cover with plastic wrap pressing directly against surface of custard. Chill thoroughly, about 2 hours.
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, and salt for seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip vegetable shortening and granulated sugar until pale and fluffy.
- Mix in egg then blend in egg whites and vanilla. Add 1/2 of the flour mixture and blend just until combined, then add milk and blend just until combined and finish adding in remaining 1/2 flour mixture and blend just until combined.
- Divide batter among 12 paper-lined muffin cups, filling each cup about 2/3 full.
- Bake in preheated oven 21 – 24 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely. Most cookies, cakes, and pastries should be baked at a minimum temperature of 350°F (175°C). Always follow the recipe’s guidelines.
- Pipe or spread chilled pastry cream over cooled cupcakes into an even layer. Working with one cupcake at a time, sprinkle entirety of pastry cream with sugar then heat with a kitchen torch until sugar begins to melt and caramelize. While I torched one cupcake, I would keep the rest in the refrigerator.
- One of the best suggestions from this recipe was the coating of the sugar on the cream: First coat the edges of pastry cream while rotating the cupcake, then sprinkle tops. Torch it and add another layer of sugar, if you would like. I personally did 2 layers on all the cupcakes, using about 1 1/2 – 2 teaspoons of sugar per cupcake. Allow topping to cool.
- Garnish with whipped cream and a blackberry or raspberry if desired. Serve immediately or put in the refrigerator for 30 – 60 minutes before serving. I found that keeping them in the fridge helped the cream keeps it form and for the caramelized sugar to stay hardened. We didn’t test it past an hour…as we ate them all.
If you need a light refreshing drink to go with this, try this Ultimate Raspberry Peach Lemonade!
Expert Baking Tips for Perfect Cheesecake Cupcakes
Cheesecake cupcakes can be a bit finicky, but I have a few tricks up my sleeve. One common issue is cracking.
To prevent this, I recommend cooling the cupcakes slowly in the oven with the door slightly ajar.
This gradual temperature change helps prevent the tops from sinking or cracking. Also, be sure not to overbake the cupcakes.
Troubleshooting: Common Problems and Solutions
Here are a few common issues I have run into, and my suggested fixes:
- What to do if the pastry cream is too thin? If your pastry cream is too thin, you can try boiling it again after it has been refrigerated.
- What if the sugar doesn’t caramelize properly? Be sure to use a kitchen torch and be sure the sugar is evenly distributed over the pastry cream.
- How to prevent the crust from getting soggy? Keeping the cupcakes in the refrigerator helps the cream keep its form and for the caramelized sugar to stay hardened.
Substitutions and Variations
| Ingredient | Substitution/ Variation | Notes |
|---|---|---|
| Crust Flavors | Oreo, shortbread | Different cookie crumb flavors give different flavor profile and textures. |
| Flavor Extracts | Almond, lemon | Change the extract in the cupcake batter to almond or lemon to add unique flavor |
| Topping Variations | Chocolate ganache, fruit compote | Instead of the Crème brûlée element, top with chocolate ganache or fruit compote to change the flavor profile. |
Make-Ahead Instructions
I love that I can make the pastry cream and cupcakes ahead of time.
The pastry cream can be made up to 2 days in advance and stored in the refrigerator.
The cupcakes can be baked a day ahead and stored in an airtight container at room temperature.
Serving Suggestions
These cupcakes are delightful on their own, but here are some ideas to elevate the experience.
A glass of dessert wine, or even a simple cup of coffee complements the flavors beautifully.
For presentation, arrange the cupcakes on a tiered stand or a platter, garnished with extra raspberries.
Frequently Asked Questions
Why cool the cupcakes in the oven?
Cooling them slowly prevents cracking and sinking.
Why mix on low speed?
Low speed prevents overmixing, which can lead to a tough cupcake.
Nutrition Information
(Per Serving): Calories: 350; Fat: 20g; Saturated Fat: 12g; Cholesterol: 150mg; Sodium: 150mg; Carbohydrates: 40g; Sugar: 25g; Protein: 4g
Conclusion
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a delightful treat that combines the best of both worlds. I highly encourage you to try it! It’s a labor of love, but I promise the result is worth it.
Now, I want to hear from you! Have you ever made crème brûlée or cheesecake cupcakes before? Leave a comment below and let me know how yours turned out. Happy baking!
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Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Ingredients
Equipment
Method
- Heat heavy cream, milk, 6 tablespoons sugar, salt, and vanilla bean with half of the seeds in a medium saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Remove from heat as necessary if it starts to boil.
- In a mixing bowl, whisk together egg yolks and 2 tablespoons sugar until well blended. Add cornstarch and mix until very well combined and fluffy.
- Take about 1/2 cup hot cream mixture and slowly pour hot cream mixture while vigorously whisking into the egg yolk mixture. Replace back on heat and reduce temp to medium-low. Whisk the remaining cream mixture and slowly pour in the egg yolk mixture.
- Cook mixture, whisking constantly until thickened. Allow it to boil for about 30 seconds after it has started to cook out the starchy flavor. I had to go back and do this again after my cream did not reach desired consistency after refrigeration. NOTE: You can boil this mixture again after you have refrigerated it. I did and it still worked. Although it was a bit more like a custard than a cream.
- Immediately force mixture through a fine mesh strainer into a bowl. Mix in 1 tablespoon of vegetable shortening. Cover with plastic wrap pressing directly against surface of custard. Chill thoroughly, about 2 hours.
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, and salt for seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip vegetable shortening and granulated sugar until pale and fluffy.
- Mix in egg then blend in egg whites and vanilla. Add 1/2 of the flour mixture and blend just until combined, then add milk and blend just until combined and finish adding in remaining 1/2 flour mixture and blend just until combined.
- Divide batter among 12 paper-lined muffin cups, filling each cup about 2/3 full.
- Bake in preheated oven 21 – 24 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.
- Pipe or spread chilled pastry cream over cooled cupcakes into an even layer. Working with one cupcake at a time, sprinkle entirety of pastry cream with sugar then heat with a kitchen torch until sugar begins to melt and caramelize. While I torched one cupcake, I would keep the rest in the refrigerator.
- One of the best suggestions from this recipe was the coating of the sugar on the cream: First coat the edges of pastry cream while rotating the cupcake, then sprinkle tops. Torch it and add another layer of sugar, if you would like. I personally did 2 layers on all the cupcakes, using about 1 1/2 – 2 teaspoons of sugar per cupcake. Allow topping to cool.
- Garnish with whipped cream and a blackberry or raspberry if desired. Serve immediately or put in the refrigerator for 30 – 60 minutes before serving. I found that keeping them in the fridge helped the cream keeps it form and for the caramelized sugar to stay hardened. We didn’t test it past an hour…as we ate them all.
