Crème Brûlée Cake is an elegant dessert that brings together the creamy richness of crème brûlée with the texture of a classic cake. It typically features a vanilla-flavored cake with a crème brûlée filling and a caramelized sugar top. Here’s a recipe to create this delightful dessert:
Ingredients:
For the Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
For the Crème Brûlée Filling:
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
For the Caramelized Sugar Topping:
- ¼ cup granulated sugar (for topping)
For Garnish (optional):
- Fresh berries
- Mint leaves
Instructions:
-
Prepare the Vanilla Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Prepare the Crème Brûlée Filling:
- Heat Cream and Milk: In a medium saucepan, heat the heavy cream and milk over medium heat until just beginning to simmer. Remove from heat.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- Temper Eggs: Gradually add the hot cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.
- Cook Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.
- Add Vanilla: Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a bowl. Let cool to room temperature, then refrigerate until thickened.
-
Assemble the Cake:
- Layer Cake: If the cakes have domed on top, level them with a knife. Place one layer of cake on a serving plate or cake board.
- Spread Filling: Spread a layer of the crème brûlée filling evenly over the first cake layer.
- Add Second Layer: Place the second cake layer on top of the filling.
-
Prepare the Caramelized Sugar Topping:
- Sprinkle Sugar: Evenly sprinkle the granulated sugar over the top of the cake.
- Caramelize Sugar: Use a kitchen torch to caramelize the sugar, moving the flame in small circles until the sugar is melted and has a golden-brown color. Alternatively, you can place the cake under a broiler for a few minutes, but watch it closely to avoid burning.
-
Garnish and Serve:
- Decorate: Garnish with fresh berries and mint leaves if desired.
- Serve: Slice and serve the Crème Brûlée Cake. Enjoy the blend of creamy custard and caramelized sugar with the tender vanilla cake.
This Crème Brûlée Cake is a sophisticated dessert that offers a delightful twist on the classic crème brûlée, perfect for special occasions or as a decadent treat.
