CREME BRULEE CAKE RECIPE

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.

Steps:

• 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.