Crème Brûlée Cake – Rich, Custardy & Caramelized Delight!

Combine batter: Gradually add the dry ingredients to the wet mixture, mixing until smooth and fully incorporated.

Pour & bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted near the center comes out clean and the cake has a slight jiggle like custard.

Cool: Allow the cake to cool completely on a wire rack. Refrigerate for at least 2 hours — this helps set the custard‑like texture before adding the brûlée topping.

Caramelize sugar: Just before serving, evenly sprinkle 1 cup of granulated sugar over the top of the chilled cake. Use a kitchen torch to melt and caramelize the sugar into a crisp, glass‑like crust. If you don’t have a torch, place the cake under a hot broiler for 2–4 minutes, watching closely to avoid burning.

Serve: Let the caramelized sugar cool and harden, then slice and serve with fresh berries or a sprig of mint if desired.

Serving and Storage

Serving

• Serve slices at room temperature to enjoy the contrast between creamy cake and crunchy caramel topping.
• Pair with fresh berries, whipped cream, or a scoop of vanilla ice cream for extra indulgence.
• A drizzle of caramel or berry sauce adds color and flavor.

Storage

• Refrigerator: Cover leftovers loosely with plastic wrap and keep in the fridge up to 3 days. The sugar crust may soften over time.
• Avoid freezing: Freezing can alter the texture of the custard‑style cake and crack the caramelized sugar layer.
• Re‑caramelize: If the sugar crust softens, carefully re‑torch the top before serving again.

Tips

• Even sugar layer: Shake the sugar from side to side to create a thin, even layer — this ensures consistent caramelization.
• Refrigerate first: Chilling the cake before brûléeing helps the custard stay intact while the sugar crisps.
• Use quality ingredients: Real vanilla extract and whole milk/cream elevate the flavor and richness.
• Watch carefully: Whether using a torch or broiler, sugar goes from caramel to burnt quickly — keep a close eye!

Variations

• Lemon Crème Brûlée Cake: Add lemon zest and a splash of lemon juice to the batter for bright citrus flavor before baking.
• Chocolate‑Swirled: Swirl in a ribbon of melted chocolate or chocolate ganache before baking for a marbled twist.
• Salted Caramel Top: Sprinkle a tiny pinch of sea salt over the caramelized sugar for a sweet‑salty contrast.
• Berry Compote: Serve with warm berry compote poured over slices for fruity richness.

FAQ

• Can I make this ahead?
  Yes! Bake and cool the cake a day ahead, then caramelize the sugar just before serving for best texture.
• What if I don’t have a torch?
  A hot oven broiler works — just watch closely so the sugar doesn’t burn.
• Is this like traditional crème brûlée?
  The cake mimics the creamy custard and caramelized sugar top of classic crème brûlée, but in cake form with a more substantial texture.
• Can I use low‑fat milk?
  Whole milk and cream provide the best richness, but you can substitute if needed — texture may be slightly lighter.

Conclusion

**Crème Brûlée Cake** brings together the best of both worlds: rich, creamy custard‑style cake and the iconic crackling caramel sugar crust. Whether you’re making it for a special occasion or just because, this dessert is sure to become a favorite for anyone who loves elegant, indulgent sweets!