Fruity Custard Filled Cupcakes
You won't believe how easy these redwhite and blue dessert treats are to make. This eggbased dessert pipes custard into the center of each cupcake for a delicious surprise when you in for a bite!
Using your already prepared unfrosted cupcakes...
Bring half & half and butter to a simmer in a medium saucepan; remove from heat.
Whisk together sugar, cornstarch, vanilla and egg yolks in a large heavy bowl set on a damp dishcloth to stabilize.
Very slowly drizzle hot milk mixture into bowl, whisking constantly. Transfer back to saucepan. Bring to a simmer, then cook for 5 to 7 minutes, stirring constantly, until mixture has thickened. (Mixture will thicken more as it cools.)
Remove from heat and let cool slightly. Transfer to a medium bowl and press plastic wrap directly onto the surface; refrigerate until chilled.
Using a melon baller, take a scoop out of the center of each cupcake and spoon or pipe equal amounts of custard into each.
Stir together berries and sugar and spoon over custard. Cover and refrigerate until ready to serve.
1 cup half & half
2 tablespoons butter
¼ cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla extract
4 free range egg yolks
12 unfrosted cupcakes
1 cup fresh berries (blueberries and diced strawberries)
1 tsp. sugar