Silky Crème Brûlée Cake with Caramel and Pecans (Print version)
Tender vanilla cake layered with silky custard cream, toasted pecans, homemade caramel, and a crackly brûlée sugar finish.
# Ingredients:
For the cake layers
01 -
2 1/2 cups (310 g) all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon fine salt
04 -
1 cup (225 g) unsalted butter, room temperature
05 -
1 3/4 cups (350 g) granulated sugar
06 -
4 large eggs, room temperature
07 -
2 teaspoons vanilla extract
08 -
1 cup (240 ml) whole milk, room temperature
For the crème brûlée filling
09 -
1 cup (240 ml) heavy cream
10 -
1 cup (240 ml) whole milk
11 -
6 large egg yolks
12 -
1/2 cup (100 g) granulated sugar
13 -
3 tablespoons cornstarch
14 -
1/4 teaspoon fine salt
15 -
2 tablespoons (28 g) unsalted butter
16 -
2 teaspoons vanilla extract or 1 tablespoon vanilla bean paste
For the caramel and assembly
17 -
1 cup (200 g) granulated sugar
18 -
6 tablespoons (85 g) unsalted butter, cubed
19 -
1/2 cup (120 ml) heavy cream, warm
20 -
1/2 teaspoon fine salt
21 -
1 cup (115 g) pecans, toasted and chopped
22 -
3 tablespoons superfine or granulated sugar, for brûlée topping
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans, line the bottoms with parchment, and dust lightly with flour.
02 -
Whisk flour, baking powder, and salt in a bowl. In a separate bowl, beat butter and sugar for 3-4 minutes until pale and fluffy. Beat in eggs one at a time, then vanilla. Add the dry mixture in three additions, alternating with milk, and mix just until smooth.
03 -
Divide the batter evenly among the pans. Bake for 25-28 minutes, until the centers spring back and a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
04 -
Heat the cream and milk until steaming. Whisk yolks, sugar, cornstarch, and salt in a saucepan. Slowly whisk in the hot dairy, then cook over medium-low heat, whisking constantly, until thick and bubbling gently. Remove from heat and whisk in butter and vanilla.
05 -
Strain the custard into a bowl. Press plastic wrap directly on the surface and chill until cold and thick, at least 3 hours.
06 -
Melt the sugar in a heavy saucepan over medium heat until deep amber. Whisk in butter, then slowly whisk in warm cream and salt. Simmer for 1-2 minutes, then cool until thick but pourable.
07 -
Place one cake layer on a platter. Spread with one third of the custard, drizzle with a little caramel, and sprinkle with pecans. Repeat with the second layer. Add the final cake layer and spread a thin layer of custard over the top.
08 -
Sprinkle the top evenly with sugar. Torch until the sugar melts and turns amber. Drizzle caramel around the edge, add remaining pecans, chill for 30 minutes if needed, then slice with a warm clean knife.
# Good to know:
01 -
Plan for at least 3 hours of custard chilling time before assembly.
02 -
Torch the sugar topping shortly before serving for the crispest crackle.
03 -
Store covered in the refrigerator for up to 3 days.