Catalan Cream Muffins

Description

The baking is simple and quick. You will need 6 cupcake molds for making these muffins. If the batter turns out too runny, use silicone or metal molds instead of paper liners. To conveniently fill the muffin grooves with cream, use pastry syringes. Optionally, you can also fill the inside of the muffins with the remaining cream. Follow the step-by-step instructions. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Preheat the oven to 180 degrees.

2. 2

   Step 2

   For the dough, mix 4 eggs with 1 tsp of vanilla extract and granulated sugar in a heatproof bowl.

3. 3

   Step 3

   Place the bowl over a saucepan with gently boiling water and carefully start whisking the eggs. Whisk until the mixture becomes thick, pale, and leaves a trail behind the whisk.

4. 4

   Step 4

   Remove the whipped mixture from the heat and mix with the flour until smooth.

5. 5

   Step 5

   Pour the batter into muffin cups and bake for 15-20 minutes in the oven until golden brown. Then remove from the oven and let them cool.

6. 6

   Step 6

   For the cream, pour milk, ½ tsp vanilla extract, and cream into a saucepan. Bring to a boil over medium heat.

7. 7

   Step 7

   Beat the egg yolks, cornstarch, and golden sugar until thick, pale, and smooth. Gradually pour in the hot milk with cream, stirring constantly.

8. 8

   Step 8

   Return the mixture to the heat and cook, stirring, until thickened. Then let the cream cool.

9. 9

   Step 9

   Cut small "grooves" into the muffins. Fill them with cream by carefully pouring it into the center of the muffin, allowing it to naturally spread and cover all the gaps.