Vanilla Bean Crème Brûlée Cupcakes – Easy Recipe is a bakery-level fusion of silky cheesecake filling and torched caramel sugar that yields 12 cupcakes (6 servings of 2) in 3 hours and 45 minutes for about $1.38 per serving. These individual desserts combine a buttery graham cracker base, a luscious cream cheese and vanilla bean filling, and a shatteringly crisp brûléed top that cracks at the lightest tap of a spoon. Hands-on prep takes only 20 minutes, while the bake runs 25 minutes at 325 °F—the remaining time is devoted to chilling the cupcakes so that filling sets perfectly.
These Crème Brûlée Caramel Cookie Cups Look Like Pure Magic 
Crisp cookie shells, silky vanilla custard, luscious caramel, and that iconic crackly brûléed topping.
Ingredients
Graham Cracker Cookie Cups
1 1/2 cups graham cracker crumbs
1/4 cup granulated white sugar
6 tbsp unsalted butter, melted
1 tbsp all-purpose flour
Crème Brûlée Custard Core
4 large egg yolks, room temperature
1/4 cup granulated white sugar
1 cup heavy whipping cream
1 tsp pure vanilla bean paste or vanilla extract
Liquid Caramel Core & Sugar Topping
1/2 cup thick sea salt caramel sauce
1/4 cup granulated sugar
How to make them
Preheat the oven to 350°F (177°C). Generously grease a standard 12-cup muffin tin.
Stir together the graham cracker crumbs, sugar, melted butter, and flour until evenly moistened.
Divide the mixture among 10–12 muffin cups.
Press the crumbs firmly into the bottoms and up the sides to create deep cookie cups.
Bake for 6–8 minutes until lightly golden.
Remove from the oven and allow the shells to cool completely.
Reduce the oven temperature to 300°F (149°C).
In a medium bowl, whisk together the egg yolks and sugar until combined and slightly pale.
Heat the heavy cream and vanilla in a saucepan over medium heat until it just begins to simmer.
Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.
Strain the custard through a fine-mesh sieve for an ultra-smooth texture.
Spoon 1 teaspoon of caramel sauce into the bottom of each cooled cookie cup.
Carefully pour the custard over the caramel layer, filling nearly to the top.
Bake for 15–18 minutes until the edges are set and the centers retain a gentle jiggle.
Cool completely at room temperature.
Refrigerate for at least 3 hours until fully chilled and firm.
Carefully loosen and remove the cookie cups from the pan.
Sprinkle a thin, even layer of granulated sugar over each custard top.
Use a culinary torch to caramelize the sugar until a deep amber glass-like crust forms.
Let the brûléed tops rest for 1–2 minutes before serving.
Desserts so silky you’ll crave every bite 
