Ode to Creme Brulee

August 5, 2011 at 10:23 PM | Posted in non-cupcake | 8 Comments
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Aaaww… Please don’t give me that look.

I feel guilty enough already.

I know. It’s been a while. *smacks hand*

Hello my name is CB … [crowd chants Hello CB] … and I’ve been on Weight Watchers for almost 23 weeks. Yup! I’m doing still it. Trust me. You aren’t the only one surprised. Unfortunately that doesn’t leave me much wiggle room for baking. B/c I can’t be trusted with 12 cupcakes innocently sitting on my granite countertop. But last night I REALLY missed it.

The smell of vanilla extract.
The tickle of flour up my nose.
The sound of my KitchenAid mixer creaming the butter and sugar.

I couldn’t bake just anything though. I was craving one of my favorite desserts: Creme Brulee. So I started googling as fast as my little fingers could type. And came up with a combination of 2 dessert favorites. Twofer! And you all know how much I love a 2for.

But of course. This is a cupcake blog. I couldn’t leave you without a cupcake. It’s an oldie but a goodie. (Click here)

Oh and PS.

My cousin’s bridal shower is at the end of August so I’m already brainstorming cupcakes for her. Hang tight. I’ll have cupcakes to share with you soon!

Creme Brulee Cheesecake Bars
Recipe adapted from Betty Crocker

Makes 36 bars (I cut it into 20 b/c 36 is WAY too tiny in my opinion!)

INGREDIENTS

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (1 oz) French Vanilla instant pudding and pie filling mix (I used Cheesecake flavor instead)
2 tbsp packed brown sugar
1/2 cup butter or margarine, melted (I used unsalted butter)
2-1/2 teaspoons vanilla
2 eggs + 3 egg yolks
2- 8 oz cream cheese, softened (I used Neufchatel cheese instead)
1/2 cup sour cream (I use 0% Fage greek yogurt)
1/2 cup granulated sugar
2/3 cup toffee bits, finely crushed (I used Heath toffee chips)

INSTRUCTIONS

Preheat oven to 350°F.

Line a 9×13 inch pan with foil and lightly coat with cooking spray.

In a stand mixer fitted with a flat beater, combine cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough into bottom of pan and 1/2 inch up sides of pan. [Notes: I totally missed the part about pressing the cookie dough “1/2 inch up the sides of the pan”. Oops! But it still turned out delicious despite the lack of cookie “wall”.]

In a large bowl, (I wiped out the same bowl I made the cookie dough in) beat cream cheese, sour cream and sugar on medium speed until smooth. Add 1 whole egg, 3 egg yolks and remaining 1-1/2 teaspoons vanilla. Combine until smooth. Spread over cookie crust in pan.

Bake for about 30-35 minutes or until set in center. Take pan out of the oven and immediately sprinkle with crushed toffee bits. Cool 30 minutes. Refrigerate for 3 hours or overnight. Let come to room temperature before cutting into bars. Store leftovers in the refrigerator. [Notes: These freeze really well too!]

ENJOY!

Husband rating: A
He’s loves cheesecake but not a huge toffee fan so I wasn’t sure he’d like this one but I heard lots of “Mmmm…” while he was eating.

Wifey rating: A
Cookie base – Good. Cheesecake filling – great. Creme Brulee – fell short. Don’t get me wrong. The bar is DE-LISH-OUS but I can’t really say it tasted like a creme brulee. At least not enough for my tastebuds. Maybe next time instead of the toffee bits I’ll top it with brown sugar and brulee with my torch for that authentic creme brulee taste.

Other rating: A+
Husband had a meeting with a few coworkers and brought these as a dessert. He said everyone raved and there were no leftovers. Many of them asked for the recipe!

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Creme Brulee Cupcakes

July 19, 2008 at 11:05 PM | Posted in cupcakes | 42 Comments
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I was in the mood to bake. Do you ever get those moments? I am not sure what brought it on. Maybe its b/c I haven’t bake anything in 2 weeks! (At least not for human consumption. More for the honey bunny persuasion.) I was definitely overdue! Wouldn’t you agree?

I’ve had Cassie’s Creme Brulee Cupcakes on my must-bake list ever since she posted about them. So today I decided to break in my birthday gift torch by baking up a batch of creme brulee cupcake as promised in my previous post.

These were a heck of a lot of fun to bake! Who knew setting sugar on fire could be such a blast!?? (Pun intended. LOL)


(Recipe adapted from HowToEatACupcake | photos from me!)

Makes about 24 cupcakes (I halved the recipe and barely got 12)

INGREDIENTS

For cupcakes
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt, plus a pinch for the egg whites
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups sugar
2 eggs, separated
1 cup milk (I used half and half)
3 tablespoons caramel syrup (I used Hershey ice cream topping)
1 teaspoon vanilla extract

For brown sugar swiss meringue buttercream
1 cup light brown sugar
4 egg whites
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350°F.

Mix flour, baking powder, and salt together and set aside. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk.

[NOTES: I always like to end with the dry ingredient.]


Add caramel syrup and vanilla. Beat until smooth. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.

Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.

[NOTES: I baked for 20 minutes.]

To make meringue buttercream—
Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total.

Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.

EXTRA-EXTRA! I thought it would be useful to see step-by-step instructions to make swiss meringue buttercream for other SMB newbies like me. Click here and here for how-to videos!

To assemble cupcakes—
Remove center of cupcake using the cone method. Fill cupcake with buttercream. Sprinkle brown sugar on top and caramelize with creme brulee torch.


ENJOY! :)

Husband rating: A+
He raved about how much it really tasted like a creme brulee.

Wifey rating: A+
I absolutely loved this cupcake! My favorite part of a real creme brulee is the caramelized sugar layer on top. Its fabulous on this cupcake too! I think I have a new favorite now. Definitely will make again!

Other rating: A+
My little brother ate 3 of them. I know that means something since he’s really not a desserts person.

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