CREME BRULEE CAKE | SO DELICIOUS
Crème brulee is a classic French dessert, which is the main inspiration for this wonderful cake! We recommend it for the way it balances flavors and textures, like the crunchy caramelized sugar and the creamy egg custard. Try it and it may make the top of your cake list!
Provided by Vlad Popa
Total Time 1 hours
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 360°F/180°C.
- Heat a 12 inches (30 cm) diameter saucepan over medium heat and add the sugar. Cook the sugar, until it dissolves and resembles a caramel color liquid.
- Carefully tilt the saucepan off the heat to distribute evenly the caramelized sugar. Leave the saucepan aside.
- In the meantime, crack the eggs and add them in a mixer bowl. Mix them and add the vanilla extract. Slowly pour the milk and keep mixing for about 2 minutes, into a smooth mixture.
- Pour the mixture over the melted sugar. Bake it for the next 20 minutes. Remove it from the oven, but don’t turn off the heat.
- For the second layer of cream: separate the egg whites from the yolks. Add the egg whites in a mixing bowl. Add the sugar and mix until soft peaks form. Continue mixing and add the yolks, oil, and rum extract. Finally, add the flour, gradually. Gently mix for 2-3 minutes, until you obtain a smooth and silky mixture.
- Pour this mixture over the eggs and vanilla mixture. Slide the saucepan in the oven for another 20 minutes.
- Remove the cake from the oven and let it cool on a wire rack.
- Before serving, flip over the pan and slice the cake.
Nutrition Facts : Calories 483 calories , ProteinContent 38 grams , FatContent 22 grams , CarbohydrateContent 25 grams
CREME BRULEE SHEET CAKE RECIPE - FOOD.COM
Make and share this Creme Brulee Sheet Cake recipe from Food.com.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 819.2, FatContent 41.4, SaturatedFatContent 24.9, CholesterolContent 241.7, SodiumContent 503.6, CarbohydrateContent 101.8, FiberContent 1.3, SugarContent 62, ProteinContent 12.4
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- Stick the layers together with the crème brulee, and pour the glaze over the entire cake, made from 7 oz (200 g) natural chocolate and butter melted in a water bath. Decorate as desired. The layers end up very moist, so you do not need to syrup them. Leave the Chocolate Cake with Crème Brulee to sit for at least 2-3 hours before serving.
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- Pour the chocolate glaze, mixed with 1 tablespoon of confectionery cream, on top. Leave it to cool and serve the chocolate cake with the Crème Brulee, cut into pieces.
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