Bake the custard for about 45 to 50 minutes. Using a blowtorch melt the sugar on top. What should I do different? Find holiday recipes and tutorials in our Christmas Gallery! Sign up now. It’s beautiful. Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans and bake for 28-30 minutes - until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. It’s almost like you’ve gone to heaven. With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Freeze the crumb coated cake for about 15 minutes. In a medium saucepan, combine 1 cup of the heavy cream with the vanilla bean paste and the sugar. Clearly I need to be monitored at all times. I’ve had very good crème brûlée and very, very bad crème brûlée. I’m still kicking myself for not sending it back! It wasn’t exactly difficult to make, but I’m turned off by anything that you need to bake in a water bath. But in homage to you I’m going to make this one and bring it to my niece and nephew tomorrow. Do not overmix. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Creme Brûlée is my all time favorite indulgence and this just adds another option. Cover it with the Vanilla Pudding…kind of gently filling up all the holes the best you can. Made this cake yesterday for a friend’s 30th birthday! Chunks of “stuff” in what was supposed to be a smooth as silk dessert. I have just thrown it in the fridge for a little while but it then goes from tasting light and marshmallowy to almost like butter. I’m so excited that you’re going to try this one! A torch. Not only is it huge, but what used to be super labor intensive is now super simple. Scrape down the sides of the bowl and beat for a couple minutes more. Next time turn it down by 25 degrees and keep an eye on it. So for his birthday I did something very similar.. This was even better! This deserves to be shared, not just the recipe but the cake. I will be following your website for sure!!!! Just before serving, place sugar shards randomly on the outside of the cake. Make Filling: In the bowl of a stand mixer, beat cream cheese on medium-high until fluffy and satiny. Once sugar has cooled and set (but is still warm), peel off tin foil and break sugar into shards.***. IF the butter melts, pop the whole mixing bowl into the refrigerator for 10 minutes. Not too sweet & moist but still fluffy! Bake for 6-8 minutes, until golden brown. How to Cook Creme Brulee Cake. I have all the components ready to go for tomorrow to put this cake together for our super bowl party. Add vanilla and whip on medium-high until silky and smooth, about 3 to 5 minutes.**. Good news for both of them, this cake covers both of those things! Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. It can be tricky to get sugar to stay “crunchy” in desserts, but I definitely wanted to incorporate some of that texture, hence the shards along the sides :). In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Cook over high heat, stirring occasionally until it just starts to simmer. MEET OUR TEAM ➝, HOME   |   ADVERTISE   |   PRIVACY POLICY, Is Your Oven Accurate – And Why It Matters. This month, I bring you the Crème Brûlée Cake! I’m a novice baker and I have watched what feels like a bazillion youtube videos on how to make the Swiss meringue buttercream and I still keep messing that up. Best Day of the Week. Smooth the top with a spatula. Cook sugar, swirling pot occasionally until desired color of caramel is reached (10-15 minutes). All the tips were great and the cake turned out FANTASTIC. Divide evenly between the three pans (about 8 ounces in each 8-inch or 6 ounces in each 6-inch) and press down firmly with your hand or the back of a spoon. Your email address will not be published. I have a basic, kind of small kitchen torch. How would you change the ingredients using Gluten Free Flour instead of Cake Flour? Could this cake be frozen after the “crumb coat” step for an extended length of time? I don’t bake cakes often anymore. I had a general idea of how I wanted this Crème Brûlée Cake to look. I really enjoyed the shards and was surprised at how sharp they were! This is how you temper the eggs. It was SPOT ON! If you don’t drink coffee for religious reasons (which is me), you can use decaf coffee granules, a coffee flavored extract or Pero, a coffee substitute. Also the edges of my cake are a lot darker than yours. This becomes your crumb coat. I’m exaggerating (a bit), but it could have gone very, very badly. You'll be adding water to the larger pan later to create a bath for the custard to cook in - so you're looking for a pan that is larger than the baking pan that you'll have the custard in. You want an evenly golden sweet Sugar Shell…. Thanks for sharing the recipe. Once you slice into the creamy, moist cake, you’ll be lucky to have any left for you! Torch that baby good. Hi Gigi! Cool completely and refrigerate. Give the pan a shake to help evenly distribute the sugar. A round cake pan~~for that authentic Creme Brulee look. Olivia…..I can’t stop smiling (at your expense I’m afraid…) This is the prettiest cake I’ve ever seen! I think the custard is best made one or two days before you're ready to assemble the cake. Plus, you know how much I like a little crunch and texture in my cakes! Place back in the fridge for 30 minutes to set. Design by Blue Yonder Design. Add vanilla bean paste. Let’s make some merry! © Oh Bite It 2020. […] along with my posts for The Cake Blog, you know I’ve been having a lot of fun coming up with creative ways to turn desserts into layer cakes. Heat a 12 inches (30 cm) diameter saucepan over medium heat and add the sugar. I’m making an anniversary cake for a local French bistro, and this is just what I need. It will shatter when broken and you won’t get large shards. I was also afraid of not having enough to decorate the outside. Place one layer of cake onto a cake stand or serving plate. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. 2 cups Sugar. I’d like to know too. I want the flavors, without the fuss. It was a whole $10! Or do you think it’s important to have it as Is as a good stabilizer for the cake and custard? This cake looks so amazing. Sure hope you love this one as much as I do! Is buttermilk used for a reason? I just think you’ll love the flavor balance it brings to the cake. Fill the center of this area with 1 cup of the custard. Mine came out quite thin. Typical me, doing stupid shit without researching it first. Spread batter evenly into prepared pans. It’ll definitely be my go-to impressive cake recipe from here on out! Allow cake to cool fully.