How to Make Crème Caramel Cake: A Heavenly Dessert for Special Occasions

Crème caramel cake, with its silky smooth custard and decadent caramel topping, is a show-stopping dessert that is sure to impress your guests. Imagine sinking your teeth into a slice of this heavenly cake, the rich caramel coating your tongue, followed by the creamy custard and delicate sponge. While it might seem like a challenging bake, with this step-by-step guide, you’ll discover that making crème caramel cake at home is easier than you think.

Ingredients You’ll Need:

For the Caramel:

• 1 cup granulated sugar
• ¼ cup water

For the Custard:

• 5 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 2 cups whole milk
• 1 teaspoon vanilla extract

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup whole milk

Tools to Gather:

• 9-inch round baking pan
• Larger roasting pan
• Whisk
• Mixing bowls
• Electric mixer
• Spatula
• Toothpick
• Wire rack

Let’s Start Baking!

Making the Caramel:

1. In a saucepan over medium heat, combine the granulated sugar and water. Stir constantly until the sugar dissolves and the mixture starts to bubble.
2. Reduce the heat to low and continue to cook without stirring until the caramel turns a rich amber color. This can take about 8-10 minutes, so be patient and keep a close eye on it.
3. Immediately pour the hot caramel into the bottom of your 9-inch baking pan, tilting it to coat the base evenly. Set aside to cool and harden.

Preparing the Custard:

1. In a large bowl, whisk together the eggs, condensed milk, whole milk, and vanilla extract until well combined. Don’t overmix, as this can create air bubbles in the custard.

Baking the Cake:

1. Preheat your oven to 350°F (175°C).
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. In a larger bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Pour the cake batter over the hardened caramel in the baking pan.
7. Place the baking pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking pan. This water bath ensures the custard cooks evenly and results in a silky texture.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cooling and Chilling:

1. Remove the roasting pan from the oven and carefully lift out the baking pan with the cake.
2. Let the cake cool completely at room temperature. This is crucial to prevent the caramel from sticking to the pan.
3. Once cooled, cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to set completely.

The Big Reveal:

1. To unmold the cake, run a thin knife around the edges of the pan to loosen it.
2. Place a serving plate upside down over the baking pan and carefully invert the cake onto the plate.

Tips for Crème Caramel Cake Success:

• Patience is key with caramel: Don’t rush the caramel-making process. It needs time to develop its rich flavor and color.
• Avoid overmixing the batter: Overmixing can result in a tough cake. Mix the batter until the ingredients are just combined.
• Use a water bath: A water bath helps to create a more even and gentle heat distribution, resulting in a smooth, creamy custard.
• Cool completely before inverting: Allowing the cake to cool completely prevents the caramel from sticking to the pan and ensures a clean unmolding.

Serving and Enjoying:

This cake is best served chilled. You can garnish it with fresh berries, a dusting of powdered sugar, or a drizzle of extra caramel for an extra touch of decadence.

FAQs About Crème Caramel Cake:

Can I make this cake ahead of time?

Absolutely! Crème caramel cake is best made a day ahead to allow the flavors to fully develop and the custard to set.

My caramel hardened too much before I could pour it. What should I do?

Don’t worry! Simply add a tablespoon or two of water to the saucepan and heat it gently until the caramel melts again.

Can I use a different size baking pan?

You can use a slightly larger or smaller baking pan, but keep in mind that the baking time may vary.

Crème Caramel Cake

Slice of Crème Caramel Cake

There you have it! Your very own crème caramel cake, ready to impress. I encourage you to give this recipe a try and share your baking triumph with friends and family. Don’t forget to share your experience in the comments below! And if you’re looking for more delightful desserts to satisfy your sweet cravings, be sure to explore the other fantastic recipes on Family Cuisine.