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Crème Brûlée Cake – Decadent Custard & Caramel Dessert

Crème Brûlée Cake – Decadent Custard & Caramel Dessert

Description

Welcome to the ultimate recipe guide for making a Decadent Crème Brûlée Cake! This dessert is perfect for anyone who loves the creamy, caramelized flavor of classic crème brûlée but wants to enjoy it in cake form. In this step-by-step recipe, you’ll discover how to create a luscious custard-filled cake topped with a crispy caramelized sugar layer, making each bite an indulgent experience. Whether you’re a fan of traditional crème brûlée or just looking for a unique dessert to impress guests, this Crème Brûlée Cake is sure to become a new favorite.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter

For the Custard Filling:

  • 4 cups heavy cream
  • 1 vanilla bean, split and seeds scraped (or 1 tbsp vanilla extract)
  • 8 large egg yolks
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch

For the Caramelized Sugar Topping:

  • 1/4 cup granulated sugar

If you’re looking for substitutions, you can use gluten-free graham crackers for the crust to make it gluten-free, or you can replace the heavy cream with a non-dairy alternative such as coconut cream for a dairy-free version.

Instructions

Step 1: Prepare the Crust

  • Preheat the oven to 350°F (175°C).
  • In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
  • Press the mixture firmly into the bottom of a springform pan to form an even crust layer.
  • Bake for 10 minutes until golden and set, then remove from the oven and allow it to cool completely.

Step 2: Make the Custard Filling

  • In a saucepan over medium heat, bring the heavy cream and vanilla bean (or vanilla extract) to a simmer. Remove from heat once it starts to bubble around the edges.
  • In a large mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth and pale in color.
  • Slowly pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  • Once the custard mixture is smooth and well combined, set it aside.

Step 3: Assemble and Bake the Cake

  • Pour the custard filling over the cooled graham cracker crust in the springform pan.
  • To create a water bath, place the springform pan inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the springform pan.
  • Bake at 300°F (150°C) for 50-60 minutes, or until the custard is set but still has a slight jiggle in the center.
  • Remove from the oven and let it cool to room temperature. Then, refrigerate the cake for at least 4 hours or preferably overnight to allow the flavors to meld.

Step 4: Caramelize the Sugar Topping

  • Just before serving, sprinkle an even layer of granulated sugar over the top of the chilled cake.
  • Using a kitchen torch, caramelize the sugar until it forms a golden, crisp layer.
  • Allow the caramelized sugar to cool for a few minutes, then slice and serve.

Equipment

Notes

  • Use room temperature ingredients: This will ensure that your custard comes together smoothly.
  • Avoid overbaking the custard: The key to a silky custard is to remove it from the oven while it’s still slightly jiggly in the center. It will continue to set as it cools.
  • Caramelize the sugar just before serving: This ensures that the sugar topping stays crisp and crunchy, which is essential for the perfect crème brûlée texture.

Find it online: https://optimalrecipes.com/creme-brulee-cake-decadent-custard-caramel-dessert/