Hazelnut Creme Brulee Cupcakes Recipes

HAZELNUT CREME BRULEE

Steps:

• preheat oven to 300.
• in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
• add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
• strain into a large bowl, skimming off any foam or bubbles.
• divide mixture among 6 ramekins or custard cups.
• place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
• put the ramekins on the paper towel.
• to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
• bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
• remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
• when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
• for best results use a hand held torch to melt and lightly brown sugar.
• rechill custard for a few minutes before serving.
• if you do not have a torch place under a broiler until sugar melts.