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Crème Brulee icing recipe for your cupcakes

Crème Brulee icing recipe for your cupcakes

Go ahead and make this delicious and crispy glaze of caramelized custard, a classic of fine French pastry.
Is it possible to get tired of cupcakes? I think it's impossible! And there is so much variety to cook and try, that there will always be something you have not tried before.

Making a Crème Brulee glaze was something I had pending since the end of last year, when I bought a small kitchen torch. I love the way the sugar caramelizes, it's almost magical. And it's not as complicated as you think. You will see!

Ingredients for glaze
12 baked and cooled vanilla cupcakes
1 cup thick cream
2/3 cup of milk
1/2 cup of sugar
1/8 teaspoon of salt
1/2 vanilla pod or one teaspoon of essence
4 large egg yolks
3 tablespoons cornstarch
1 tablespoon butter without salt
Kitchen torch
Preparation
In a pot heat the thick cream, milk, 6 tablespoons of sugar, salt and vanilla over medium heat. Stir frequently and let it cook until it begins to bubble.
In a bowl beat the egg yolks and 2 tablespoons of sugar until well blended. Add the cornstarch to the yolk mixture and mix until well fluffy.
Take about 1/2 cup of the hot cream mixture from the pan, and as you vigorously bake it, slowly pour it into the egg yolk mixture.
Cook the mixture until it thickens and then pass it through a fine mesh sieve to a bowl. Mix with a tablespoon of butter, cover it and take it to the refrigerator for two hours.
Apply this cream on each cupcake, sprinkle sugar on top and use the blowtorch to melt and caramelize the cover. Ready!
You can also fill your cupcakes with this cream.

Crème Brulee icing recipe for your cupcakes

Go ahead and make this delicious and crispy glaze of caramelized custard, a classic of fine French pastry.
Is it possible to get tired of cupcakes? I think it's impossible! And there is so much variety to cook and try, that there will always be something you have not tried before.

Making a Crème Brulee glaze was something I had pending since the end of last year, when I bought a small kitchen torch. I love the way the sugar caramelizes, it's almost magical. And it's not as complicated as you think. You will see!

Ingredients for glaze
12 baked and cooled vanilla cupcakes
1 cup thick cream
2/3 cup of milk
1/2 cup of sugar
1/8 teaspoon of salt
1/2 vanilla pod or one teaspoon of essence
4 large egg yolks
3 tablespoons cornstarch
1 tablespoon butter without salt
Kitchen torch
Preparation
In a pot heat the thick cream, milk, 6 tablespoons of sugar, salt and vanilla over medium heat. Stir frequently and let it cook until it begins to bubble.
In a bowl beat the egg yolks and 2 tablespoons of sugar until well blended. Add the cornstarch to the yolk mixture and mix until well fluffy.
Take about 1/2 cup of the hot cream mixture from the pan, and as you vigorously bake it, slowly pour it into the egg yolk mixture.
Cook the mixture until it thickens and then pass it through a fine mesh sieve to a bowl. Mix with a tablespoon of butter, cover it and take it to the refrigerator for two hours.
Apply this cream on each cupcake, sprinkle sugar on top and use the blowtorch to melt and caramelize the cover. Ready!
You can also fill your cupcakes with this cream.

You can find more information in bearnakedfood