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    Creme Brullee Cake

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    And

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    © All Rights Reserved
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    Creme Brullee Cake

    Uploaded by

    And
    15 views1 page

    Copyright

    © © All Rights Reserved

    Available Formats

    ODT, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd
    Download as odt, pdf, or txt
    15 views1 page

    Creme Brullee Cake

    Uploaded by

    And

    Copyright:

    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd
    Download as odt, pdf, or txt
    You are on page 1of 1

    Creme Brullee Cake

    Ingredients:

    Cake-
    1/2 cup unsalted butter, softened
    1/2 cup shortening
    2 cups sugar
    5 eggs, room temp, separated
    1 tbsp vanilla extract
    2 cups flour
    1 tsp baking soda
    1 cup whole milk

    Custard-
    5 1/2 cups whole milk
    1 whole vanilla bean
    4 eggs + 4 egg yolks
    2/3 cup sugar
    1/2 cup cake flour
    1/2 cup cornstarch

    1/2 cup bakers sugar


    garnish- raspberries, mint leaves (optional)

    Directions:

    1. Preheat oven to 350º. Coat 2 (9 inch) cake pans with cooking spray, set aside.
    2. Prepare the cake- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks.
    Beat in vanilla extract. In a separate small bowl, whisk together flour and baking soda. Alternating between milk and flour, slowly mix both
    into butter mixture. In a separate large bowl, whip egg whites until stiff. Fold egg whites into cake batter. Distribute cake batter between two
    cake pans. Bake in the preheated oven 20-25 minutes, or until a toothpick comes out with moist crumbs. Remove from oven, and cool in pans
    for 20 minutes. Remove from pans, and allow to cool completely on a cooling rack.
    3. Prepare the custard- Place milk in a small sauce pan. Slice vanilla bean in half. Scrape seeds into milk. Throw pods into the pot as well. Heat
    over medium heat, until small bubbles form around the edges. Remove milk from heat, and allow to sit for 15 minutes. After 15 minutes,
    discard the vanilla bean pods. In a large bowl, beat eggs and egg yolks until combined. Add sugar, and beat until almost white. This will take
    some time, about 10 minutes. And cake flour and cornstarch, and mix well. Add egg mixture to the milk mixture and place saucepan over
    medium-high heat. Whisk constantly until mixture first begins to thicken. Immediately remove from heat, but continue whisking until
    mixture is completely smooth. Pour custard into a bowl, and immediately place a piece of plastic wrap over the top of the custard. This will
    keep it from forming a skin. Chill custard for at least 4 hours, or overnight.
    4. Construct the cake- Cut the tops off the cakes to make them even. Place half the custard on top of one of the cakes, then sandwich with the
    other cake. Place the rest of the custard on the top of the second cake. Chill cake until ready to serve.
    5. Sprinkle an even layer of sugar over the top of the custard. Using a kitchen torch, brown the top of the cake. Garnish with raspberries
    and/or mint, if using. Slice, and serve immediately. Cake can be served with vanilla ice cream or whip cream, based on preference. Store
    leftovers in the fridge.

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