How to Make Crème Brûlée Cake: A Slice of Heaven

Crème brûlée, the elegant French dessert with its brittle, caramelized top and silky smooth custard, has captured hearts (and taste buds!) for centuries. Now, imagine that same luxurious experience but in cake form. That’s right – a crème brûlée cake, where the creamy custard is baked atop a buttery, crumbly crust and adorned with a crisp, caramelized sugar shell.

This recipe is easier than it looks, promising a delightful baking experience and an even more delightful treat. So, tie on your aprons, and let’s create a show-stopping dessert that will have everyone asking for seconds!

Unveiling the Ingredients

For the crust:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (60g) granulated sugar
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces

For the custard filling:

• 1 ½ cups (360ml) heavy cream
• ½ cup (120ml) whole milk
• 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
• 6 large egg yolks
• ½ cup (100g) granulated sugar
• Pinch of salt

For the brûlée topping:

• ½ cup (100g) granulated sugar

Gathering Your Baking Arsenal

You’ll need:

• 9-inch springform pan
• Parchment paper
• Food processor (or pastry cutter)
• Medium saucepan
• Whisk
• Rubber spatula
• Baking sheet
• Roasting pan
• Kitchen torch

Crafting Your Crème Brûlée Cake Masterpiece

I. The Buttery Crust:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan, then line the bottom with parchment paper for easy removal later.
2. Combine dry ingredients: In your food processor, pulse together flour, sugar, and salt.
3. Cut in the butter: Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
4. Press into the pan: Transfer the crumbs to your prepared pan and press them evenly into the bottom and slightly up the sides.
5. Blind bake: Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden. Set aside to cool slightly while you prepare the custard filling.

II. The Silken Custard Filling:

1. Infuse the cream: In a saucepan, combine heavy cream, milk, and vanilla bean (if using) over medium heat. Heat until simmering, then remove from heat and let steep for 30 minutes to allow the vanilla flavor to infuse.
2. Whisk the yolks: In a separate bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
3. Temper the yolks: Gradually whisk about 1 cup of the hot cream mixture into the egg yolks to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining cream.
4. Cook the custard: Cook over medium-low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon. Don’t let it boil!
5. Strain (optional): For a supremely smooth custard, strain the mixture through a fine-mesh sieve.
6. Pour and bake: Pour the custard filling into the pre-baked crust. Place the springform pan in a roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a water bath that ensures even cooking and a silky texture.
7. Bake: Carefully transfer the roasting pan to the oven and bake for 45-55 minutes, or until the custard is just set but still slightly jiggly in the center.
8. Cool completely: Remove from the oven and let cool completely in the water bath. Then, refrigerate for at least 4 hours or overnight.

III. The Grand Finale: Brûléeing!

1. Sprinkle with sugar: Just before serving, sprinkle the top of the chilled cake evenly with granulated sugar.
2. Caramelize: Use a kitchen torch to carefully caramelize the sugar, moving it back and forth to create an even, golden brown layer.
3. Torch safety: Be cautious when using a kitchen torch, and never leave it unattended while lit.

A Slice of Crème Brûlée Cake

Baking Tips & FAQs:

• Can I make this cake ahead of time? Absolutely! In fact, the cake tastes even better the next day as the flavors meld. Prepare the cake up to the brûléeing step and refrigerate. Brûlée the sugar topping just before serving.
• My custard is still wobbly in the center. Is it underbaked? The center of the custard should be just set but still have a slight jiggle. It will continue to set as it cools.
• I don’t have a kitchen torch. Can I still make this cake? Yes! You can use your oven’s broiler to caramelize the sugar. Place the cake on a baking sheet and broil for 1-2 minutes, watching very carefully to prevent burning.

Serving and Enjoying Your Masterpiece:

Carefully run a thin-bladed knife around the edges of the cake to loosen it from the sides of the pan before releasing the springform. Slice and serve your crème brûlée cake chilled. The contrast between the crisp, caramelized sugar, the cool, velvety custard, and the buttery crust is pure heaven!

Ingredients for Crème Brûlée Cake

This recipe is a celebration of classic flavors and textures. So, gather your ingredients, put on your baker’s hat, and prepare to be amazed by the magic of a homemade crème brûlée cake! Don’t forget to share your baking triumph with us in the comments below!