Creme Brulee Cake

  • Difficulty: Basic
  • one hour
  • 8 servings

Crème brulee is a classic French dessert, which is the main inspiration for this wonderful cake! We recommend it for the way it balances flavors and textures, like the crunchy caramelized sugar and the creamy egg custard. Try it and it may make the top of your cake list!

Ingredients Needed for Creme Brulee Cake


For the first layer:

1 cup sugar
10 eggs
1 teaspoon vanilla extract
4 cups of milk

For the second layer:

5 eggs
½ cup sugar
2 tablespoons of vegetable oil
1 tablespoon rum extract
1 cup flour

How to Cook Creme Brulee Cake

  1. Preheat the oven to 360°F/180°C.
  2. Heat a 12 inches (30 cm) diameter saucepan over medium heat and add the sugar. Cook the sugar, until it dissolves and resembles a caramel color liquid.
  3. Carefully tilt the saucepan off the heat to distribute evenly the caramelized sugar. Leave the saucepan aside.
  4. In the meantime, crack the eggs and add them in a mixer bowl. Mix them and add the vanilla extract. Slowly pour the milk and keep mixing for about 2 minutes, into a smooth mixture.
  5. Pour the mixture over the melted sugar. Bake it for the next 20 minutes. Remove it from the oven, but don’t turn off the heat.
  6. For the second layer of cream: separate the egg whites from the yolks. Add the egg whites in a mixing bowl. Add the sugar and mix until soft peaks form. Continue mixing and add the yolks, oil, and rum extract. Finally, add the flour, gradually. Gently mix for 2-3 minutes, until you obtain a smooth and silky mixture.
  7. Pour this mixture over the eggs and vanilla mixture. Slide the saucepan in the oven for another 20 minutes.
  8. Remove the cake from the oven and let it cool on a wire rack.
  9. Before serving, flip over the pan and slice the cake.

7 Comments

  1. I loved how easy it was to go from the stove to the oven in one pan; however, I was very disappointed in its lack of sweetness, it needs more sugar in both layers. The custard layer looked very creamy but was not creamy at all, It was more fluffy like scrambled eggs. The cake layer was way too dense as the collective reminded me more of a savory quichè without the flavor. I give this recipe 5 stars in the category of illusion.

  2. If you like creme brulle or flan this is a Great cake. I only had a 10 inch skillet so I 3/4 the recipe, otherwise stayed true to the recipe… I did follow the video and do the first bake (the custard) in a hot water bath. Ended up at 24 minutes {usual with my oven} on the second bake …just noting… use a toothpick clean to be sure the cake portion is done..

    My wife loved it for her birthday. The only addition i made was to make a second batch of caramel and then cooled it on some aluminum foil , then broke up into shards and put that on top of the cake after I took it out of the pan. (so you get cake and creme and caramel and then some crunch too) . I was shocked how easy it released from the pan… easy peasy.

    • 😀 Way to go, Carl! We like the way you adapted to the circumstances. It seems you know what you’re doing, man! Hi 5! ✋

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