Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup additional granulated sugar for the topping
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Chef’s torch (for the caramelizing step)
- Cooling rack
- Parchment paper
Step-by-Step Instructions
When I first attempted making Crème Brûlée Cake, the smell of vanilla wafted through my kitchen, wrapping me in a warm embrace. I started by preheating my oven to 350°F (175°C), and I greased my 9-inch round cake pan, ensuring it was ready for the batter. In a large mixing bowl, I creamed the softened butter with granulated sugar until it was light and fluffy, which always feels so satisfying. The next step was to add the eggs, one at a time, followed by the vanilla extract. This was the moment my kitchen really began to feel like a bakery, as the sweet scent of vanilla filled the air. (See the next page below to continue steps…)