Crème Brûlée Cupcakes (เครมบรูเล่คัพเค้ก)

1.Lightly spray cupcake moulds with oil spray, and preheat the oven to 180°C with a conventional setting.

2.Sift together all-purpose flour, cornflour, baking powder, and salt. In a separate bowl, mix vanilla extract with the milk and set aside.

3.In a mixing bowl, cream shortening, unsalted butter, and sugar until well combined. Add eggs one at a time, beating well after each addition.

4.Divide the dry ingredients into three portions and the milk mixture into two. Gradually add them to the batter, starting with one-third of the dry mixture, followed by half of the milk mixture, and continue alternating. Beat until just combined after each addition.

5.Spoon the batter into the cupcake moulds, about 52 g per mould then bake for 20 minutes. Allow the cupcakes to cool in the tray for 5 minutes before transferring them onto a wire rack to cool completely.

6.For the custard, whisk the egg yolks with sugar until well combined. Add the cornflour and all-purpose flour, and whisk again until smooth. Gradually add cream, milk, and vanilla, continuing to whisk until fully incorporated.

7.Place the custard mixture on the stove over medium heat, stirring constantly until it thickens then remove from heat and immediately place the saucepan in an ice bath to cool.

8.Once the cupcakes have cooled down, carve out a small section from the centre of each cupcake. Fill the centre with the custard, and then pipe more custard on top to cover the entire surface.

9.Dip the top of each cupcake into a plate of sugar to coat the custard. Use a kitchen torch to carefully caramelise the sugar until it forms a crispy, golden crust. Serve immediately.