Crème Brûlée Muffins

Creme brulee muffins
Hands On:
60 minutes
Total Time:
95 minutes
Serves:
24

Ingredients

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

1
Preheat oven to 350°. 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° (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

Serving Size: 24
Serves: 24
Amount Per Serving
Calories:170
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 4.5g
Cholesterol: 40mg 13%
Sodium: 135mg 6%
Total Carbohydrate: 19g 7%
Sugars: 11g 22%
Protein: 2g 4%

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