![]() Use a pastry brush to wash down the inside of the pot occasionally to prevent sugar from crystalizing. Stir to combine and until sugar dissolves. Place sugar and water into a medium saucepan over high heat.Line 2 half sheet pans with tin foil, set aside.Add vanilla and whip on medium-high until silky and smooth, about 3 to 5 minutes.**įor the Sugar Shards (do this day of serving):.With the mixer on low, slowly add cubed butter and mix until incorporated. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.Carefully transfer the bowl onto the stand mixer. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Place bowl over a pan of simmering water to create a double-boiler.Place egg whites and sugar into the bowl of a stand mixer*, whisk until combined.Cool completely and refrigerate.Ģ cups unsalted butter, cubed (room temperature) Place plastic wrap directly on top of cream to prevent a skin from forming. Pass through a strainer and into a small bowl.Return mixture to pot and cook over high heat, whisking constantly, until it thickens and comes to a boil.Once the milk mixture is simmering, slowly pour it into the egg mixture while whisking vigorously.In a medium bowl, whisk remaining ½ cup milk, egg yolks, sugar, and cornstarch.Cook over high heat, stirring occasionally until it just starts to simmer. Place 1 ½ cups milk and vanilla bean paste into a medium saucepan.Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.Bake for approximately 25 minutes or until a toothpick inserted into the center comes out mostly clean.Spread batter evenly into prepared pans.Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk).Reduce speed and add eggs one at a time, fully incorporating after each addition.Add sugar and beat on med-high until pale and fluffy (2-3 minutes). Using a stand mixer fitted with the paddle attachment, beat butter until smooth.In a medium bowl, whisk flour, baking powder, and salt until well combined.Preheat oven to 350F and grease and flour three 8″ cake rounds, line with parchment.There will be more to come!ġ cup + 2 tablespoons buttermilk (room temperature) I hope you’re enjoying these posts on desserts turned into cakes. The shards will get very sticky the longer they sit, so I recommend using them the same day. A note on the shards: sugar work does not stand up well over time. This crème brûlée cake takes all the elements of a traditional crème brûlée and turns them into a delicious layer cake! Vanilla bean cake, vanilla custard, and crunchy bits of caramel, all covered in a silky vanilla buttercream and decorated with caramel sugar shards. I’m still kicking myself for not sending it back! Needless to say, I took one bite and left it. It was completely curdled! Chunks of “stuff” in what was supposed to be a smooth as silk dessert. ![]() I will never forget this one I had at a local restaurant. I’ve had very good crème brûlée and very, very bad crème brûlée. The most common and most traditional flavour is vanilla, but these days you can find crème brûlée infused with all sorts of delicious flavours. The contrasting textures are amazing together. This month, I bring you the Crème Brûlée Cake! Are you as excited as I am?Ĭrème brûlée (aka burnt cream) is a silky smooth custard topped with a thin layer of crunchy caramel. Stressful!! This is based on my one experience, mind you, so perhaps it’s actually easier than I remember.Īs such, I am in no rush to make the real thing, so I’m continuing the theme of turning desserts into cakes because everything is better in cake form. ![]() I vaguely remember there being a small window of time where the crème brûlée was either underdone or overdone, but you’re also not supposed to open the oven too often to check it. It wasn’t exactly difficult to make, but I’m turned off by anything that you need to bake in a water bath. It was in pastry school, and I remember the process being a bit finicky. I’ve only made crème brûlée once in my life.
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