So, You Want to Make Creme Brûlée Cake? Pull Up a Chair
Alright, so here’s the thing—if you’re after a Creme Brûlée Cake that tastes like you just swanned through a Parisian patisserie but still lets you blast your music and wear your fluffiest socks while baking, you’re in the perfect spot. I made this once by accident (don’t ask—it was supposed to be a birthday pound cake with a pudding topping that, uh, mutated). But honestly? It's now my go-to for impressing friends who pretend to not love dessert but then suddenly need second helpings. The first time, my sugar crust burned like a dodgy campfire, but life’s too short.
Why You'll Love This (Even If You Don't Love Fancy Cakes)
I whip this up when a plain ol' vanilla cake just won't cut it—and, bonus, my family’s obsessed with the crackly sugar top. (Honestly, it’s the only time we get away with using that tiny kitchen torch I bought on a whim.) So, it’s a show-stopper, but not fussy, and when you're feeling frazzled, the rich custard flavor makes you feel like you pulled off something much harder than you actually did. Sometimes the custard layer sets a bit wobbly, or the sugar doesn’t melt “evenly”—but nobody complains. Actually, the last time, my cousin said, 'Is it meant to make that sound when you whack it with a spoon?' Yes. Yes, it is.
Let's Talk Ingredients (I'm Not Judging Your Brand Choices)
- For the Cake:
- 1 ½ cups all-purpose flour (I’ll be real—self-raising works if you’re in a rush, just skip the baking powder)
- 1 cup granulated sugar (sometimes I use a bit of brown sugar for extra flavor, but white is classic)
- ½ cup unsalted butter, softened (my gran swears by Kerrygold, but honestly, supermarket brands work fine—just use room temp!)
- 3 large eggs
- 2 teaspoon vanilla extract (the fake stuff’s okay in a pinch, but real vanilla is proper lush)
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk (nut milks? Sure, but cake’s not quite as rich)
- For the Custard Layer:
- 1 ½ cups heavy cream
- 6 large egg yolks (yep, just the yolks—save the whites for meringues or omelets!)
- ½ cup sugar
- 1 tablespoon cornstarch—or cornflour, depending on which side of the pond you're on
- 1 tablespoon vanilla bean paste (extract is fine, paste is just fancier, especially if you want those little specks)
- For the brûlée top:
- 3-4 tablespoon granulated sugar—for torching. I’ve tried raw sugar, but it's chunky and weird so best stick with white here.
How I Actually Make This (with Occasional Tangents)
- Heat your oven to 350°F (175°C). Butter a 9-inch round cake tin and maybe line it, if you’re prone to cake stickage like me. Or just grease real good and say a prayer.
- Cake time: Cream butter and sugar together until fluffy—you can use a stand mixer, but elbow grease works (and feels virtuous, plus less washing up). Add eggs one at a time—don’t panic if it looks weird at first, it’ll smooth out. Then mix in vanilla.
- Sift flour, baking powder, and salt right in—I sometimes toss the salt in first, forget the baking powder, then hastily mix it in just before baking. No one's perfect.
- Stir together, alternating with milk, until you’ve got a silky-ish batter. Plop that into your tin—smooth the top, unless you like rustic peaks (which I sometimes secretly do).
- Bake for 25-30 minutes, or until a toothpick comes out mostly clean (ok, once or twice I’ve had to rescue it and pop it back for 5 more minutes; nobody’s judging!). Let cool in pan for 10-ish minutes, then cool fully on a rack.
- Custard layer: Warm cream in a saucepan over medium, don’t let it boil. In another bowl—be gentle—whisk egg yolks, sugar, cornstarch, and vanilla. Drizzle the hot cream into the eggy mix slowly, while whisking furiously. (This is a workout. Arms will ache.)
- Pour custard back in the pan, keep stirring over low heat till it thickens enough to just coat your spoon. Don’t walk away or try to multitask (I burned it once answering a text; disaster). Let it cool a bit.
- Spread fancy custard onto your cooled cake. I usually try to resist licking the spoon—sometimes I fail.
- Refrigerate for at least an hour, up to overnight if you like—actually, I think the custard soaks in a bit more if you’re patient.
- Brûlée time: Sprinkle sugar evenly on top. Torch it (here’s where the drama kicks in). No torch? See notes. Move flame in little circles till the sugar goes golden and melty. Let harden for a couple minutes—a bit like magic, hey?
Notes—What I Learned (The Hard Way)
- The custard can look weirdly lumpy if you rush the hot milk step—just strain it and pretend it never happened.
- The sugar top likes to cool in patches, which, weirdly, I like because then some bites are crunchy and some are chewy.
- I tried to freeze the finished cake once. Don’t do it. It comes out sad and soggy, not worth the effort.
If You Fancy a Twist (Some Are Winners and One Isn't)
- I sometimes replace the vanilla with orange zest and a cheeky splash of Cointreau—if you're feeling zesty.
- Chocolate custard instead of vanilla? Surprisingly delicious, but don’t go wild—just add a couple tablespoons of cocoa.
- I once tried a matcha brûlée crust. Tasted... interesting. (You might love it, but I won't be doing that again!)
Gear I Use (But You Can Totally Wing It)
- 9-inch cake pan (honestly, a deep pie dish does in a pinch)
- Electric mixer or a big strong whisk
- Kitchen torch for brûlée (but actually the grill/broiler works—just keep an eagle eye on it)
- Medium saucepan, wooden spoon, rubber spatula—something to scrape all the good stuff
- Wire rack, but a chopping board works if you're feeling lazy
How to Store (Though It Rarely Lasts That Long)
Fridge, definitely. I just cover it with wrap, cake stand lid, or let's be honest—a plate balanced on top if you’re in a rush. Should last up to three days, but in my house, it never sees sunrise twice. If you really want tips on keeping cake moist, give this guide a look.
Serving: The Way I Like It
Here's a family quirk—we serve this with a scattering of fresh berries. My nephew dunks his slice in coffee, but I think that's criminal! Some mint leaves for grown-ups make it a bit posh. Sometimes I sneak a scoop of vanilla bean ice cream underneath just because—who’s counting?
Pro Tips Learned the Hard Way
- Don't pour custard before the cake fully cools down—I did once, and got a soggy, sad mess. So, patience.
- I tried skipping the chilling step, thinking I knew better. Yeah, the custard slid right off; lesson learned, patience again.
- If your torch isn't fancy, you might need to brûlée in patches and move the sugar around with a spoon. It works, just takes longer.
Your Questions, Answered (Because You Asked...Literally)
- "Can I make it in advance?"
Yep, it's even better the next day, but add the sugar top right before serving for maximum crackle. A soggy sugar crust is downright tragic. - "No kitchen torch—what now?"
The broiler works, just preheat on high and keep cake under for a minute or so, watching like a hawk. Or a seagull at a chip shop. - "Is it super sweet?"
Not too much, actually! But you can cut down the sugar just a tad if your sweet tooth isn’t rampant. - "Do I have to use heavy cream for the custard?"
Nah, I've used half-and-half in a pinch, it’s just not as rich. Whole milk works but—on second thought—don’t go fat-free, it’s not worth it. - "My sugar top isn’t cracking—what did I do?"
You need a thicker sugar layer, and be brave with your torch. Too little, and it's just... soft. I once tried to be "healthier" and skimped, total flop. Live and learn.
If you're the curious type, I sometimes get lost rabbit-holing through techniques on Sally's Baking Addiction, so give it a look if you want to nerd out more about the creme brûlée part of things! Or for all things cozy cake, check out King Arthur's cake tips—many a cake was rescued by those guys.
Alright, that’s the (admittedly rambling) story of my Creme Brûlée Cake. Let me know if you make it or if you discover a better hack for torching the top—I'm always keen for a good shortcut. Now, where did I leave my spatula...?
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar (plus ¼ cup for topping)
- 5 large eggs, room temperature
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 2 cups heavy cream
Instructions
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1Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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2In a large bowl, beat together the butter and 1 ½ cups sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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3Alternately add the flour and milk to the wet ingredients, starting and ending with the flour. Mix until just combined. Divide the batter between the prepared pans.
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4Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely.
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5Meanwhile, in a saucepan, heat the heavy cream with a pinch of salt until just simmering. In a separate bowl, whisk 4 egg yolks with ½ cup sugar. Slowly pour the hot cream into the yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened. Cool custard completely.
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6Layer the cooled custard between the cake layers. Sprinkle ¼ cup sugar evenly over the top of the cake and caramelize with a kitchen torch until golden and crisp. Serve and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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