This time I turned into a cupcake a dessert which was a must on every Italian menu during the 80’s: the crème brûlée.
Ingredients (makes 10 cupcakes)
For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup soy milk at room temperature
1/3 cup canola oil
For the crème brûlée
2 cups soy cream
2 tbsp cornstarch
1/3 cup caster sugar
2 tsp turmeric
1 vanilla bean (remove the seeds with a knife)
1/2 cup caster sugar
Preheat the oven to 180°.
For the batter whisk in a bowl soy milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans, transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.
For the cream combine soy cream and vanilla seeds in a pan and bring to a boil. Remove the pan from the heat and let it rest for 30 minutes in order the vanilla gives its aroma to the milk.
Filter the cream with a strainer, add rice flour, sugar and whisk carefully until smooth. Bring the pan to the boil, reduce the heat to low and gently simmer until creamy. Remove the pan from the heat and allow to cool completely.
Cut a large cone shape out of each cupcake and throw it out. Fill the hole with the cream, sprinkle caster sugar and caramelise the top with a torch or the grill.
Remember to allow the caramle to cool completely before serving