Crème Brûlée Cake Recipes

CREME BRULEE SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
• Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
• In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
• Pour into the prepared sheet tray and spread to an even layer.
• Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
• Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
• Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
• Slice and serve.

CRèME BRûLéE CAKE

Steps:

• Preheat oven to 350° and grease and flour a 9"-x-13" cake pan.
• Prepare vanilla cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely before topping.
• Make topping: In a large bowl, combine pudding mix, milk, heavy cream and vanilla. Whisk until mixture just begins to thicken. Spread pudding mixture over the cooled cake and refrigerate until cold or until you're ready to bake, at least 1 hour and up to 4 hours.
• Heat broiler. Sprinkle sugar all over the surface of the pudding layer as evenly as possible. Broil the cake until the sugar starts to turn golden, about 2 minutes. (Watch very carefully as this can happen fast!) Serve immediately.

VANILLA CRèME BRûLéE

Steps:

• Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
• When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.