Creme Brulee Cupcakes

Directions

1. Preheat oven to 375°. Line 22 muffin cups with foil liners.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the centers into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. Meanwhile, for the pastry cream, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Immediately transfer to a bowl.
6. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
7. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with pastry cream. Using a teaspoon or apple corer, scoop out center of cupcakes. Spoon or pipe filling into cupcakes. Spread remaining pastry cream over cupcake tops in a thin layer. Dip cupcake tops in turbinado sugar.
8. To caramelize topping with a kitchen torch, hold torch flame about 2 in. above surface and rotate it slowly until sugar is evenly caramelized. Serve immediately.