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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- 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.
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Total Time 2 hours 0 minutes
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BEST CRÈME BRÛLÉE CUPCAKE RECIPE - HOW TO MAKE CRÈME ...
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- Bake cupcakes: Preheat oven to 350° and line two cupcake pans with 18 liners. Prepare vanilla cake batter according to package instructions and divide between cupcake liners. Bake according to package instructions. Let cool completely. Make filling: In a large bowl, whisk together pudding mix and cold milk until thickened, about 3 minutes. Make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add half of the powdered sugar and beat until smooth. Add remaining powdered sugar, vanilla and salt, and beat until fluffy. Add heavy cream if the frosting is too thick. Using a paring knife or small melon scoop, cut a small well out of each cupcake and fill it with vanilla pudding. Then, using a small offset spatula, spread frosting on top. Sprinkle each cupcake immediately with sugar. Transfer filled and frosted cupcakes to a large runner baking sheet and broil until the sugar on top of the frosting caramelizes, about 2 minutes. Let cool completely, then serve.
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From thehappyfoodie.co.uk
Total Time 1 hours 45 minutes
Start by making the pastry for the tart shell. Blitz the nuts and pretzels in a food processor to a fine crumb. Add the flour and quickly whizz to combine. Then add the butter and allow the mixture to clump. Add the water and blitz till the pastry comes together. If it is too dry, add an extra teaspoon of water at a time.
Take the pastry out of the processor, wrap in cling film and leave to chill in the fridge for half an hour.
Have a 25cm fluted loose-bottom tart tin at the ready. Take the pastry out of the fridge and roll it out between sheets of cling film so you can get it as thin as possible and large enough to cover the base and sides of your tin, with some overhang. Lift off the top piece of cling film and use the base cling film to gently flip the pastry on top of the tin. Peel away the cling film and push the pastry into the base and fluted edges of the tin. Trim off all the excess, then poke holes into the base using a fork and pop into the freezer for 30 minutes.
Preheat the oven to 180°C/fan 160°C and pop a baking tray onto the middle shelf.
Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto a hot baking tray and bake for 20 minutes.
After 20 minutes, take out the tart shell, including the tray, and remove the paper and beans. Return it to the oven to bake for 10 minutes without the paper, then brush it with the leftover egg white and cook for another 2 minutes.
Take the tart shell out and leave on a rack to cool. Reduce the oven temperature to 150°C/fan 130°C.
Now on to the filling. Pour the cream into a saucepan and bring just to the boil, then take off the heat. Add the sugar and egg yolks to a medium bowl and whisk well till combined. Gently pour the hot cream into the egg mixture in a steady stream, whisking all the time.
Pour the filling into the baked tart shell through a sieve to catch any eggy lumps that might have formed. This will result in a super-smooth baked custard. Pop any bubbles on the surface using a toothpick.
Pop back into the oven and bake for 35–40 minutes. When you take it out there will be a slight wobble in the centre.
Leave to cool in the tin completely and then refrigerate for at least 4 hours. Once you are ready to serve, sprinkle the remaining sugar evenly across the top, avoiding the pastry edges. Using a blowtorch, heat the sugar till golden all over and leave to set for a few minutes. It is now ready to remove from the tin and slice.
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