Crème Brûlée Cake

PIES AND TACOS

Crème Brûlée Cake is decadent and delicious! This wonderful dessert consists of a fluffy vanilla cake, filled and topped with a luscious vanilla bean pastry cream

Let's start with the Vanilla Pastry Cream. Start by mixing the seeds from the vanilla beans and the milk in a medium saucepan. Heat up the milk and vanilla beans, with the vanilla pods. Let it infuse.

In a large bowl, whisk the yolks, sugar, and cornstarch. Pour about 1/4 cup of the hot vanilla milk in the bowl with the egg mixture. Continue adding the milk slowly, while you whisk non-stop, to prevent the eggs from scrambling.

Then pour the custard back in the saucepan where you heat up the milk. Place the saucepan on top of the stove, and cook the custard over medium heat. Soon the custard will start to look like it’s curdling.

Now let’s make the Vanilla Cake Batter. Mix the flour, baking powder, baking soda, and salt together. Mix the butter, the sugar and the vanilla bean seeds. Add the eggs to the bowl.

Add the sour cream and mix on low. To the batter bowl, add half of the dry ingredient mixture, and mix on low until incorporated. Add the buttermilk, mix to combine. Finish by adding the remaining flour mixture.

To assemble the cake. Sprinkle sugar on top of the cake. Use a kitchen torch to toast the sugar on top. Allow a few minutes for the burnt sugar on top of the cake to become crispy.

The top of the cake is caramelized to perfection, creating a crunchy sweet crust.

More from pies and tacos' amazing CAKES

PEACH COBBLER POUND CAKE

CREAM CHEESE POUND CAKE