CRèME BRûLéE CAKE
Give sheet cake a glamorous makeover with this surprisingly easy recipe for creme brûlée sheet cake from Delish.com.
Categories Creme Brûlée Sheet Cake sheet cake recipe easy dessert fancy dessert romantic dessert vanilla impressive dessert easy recipe fancy recipe
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350° and grease and flour a 9"-x-13" cake pan.
- Prepare vanilla cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely before topping.
- Make topping: In a large bowl, combine pudding mix, milk, heavy cream and vanilla. Whisk until mixture just begins to thicken. Spread pudding mixture over the cooled cake and refrigerate until cold or until you're ready to bake, at least 1 hour and up to 4 hours.
- Heat broiler. Sprinkle sugar all over the surface of the pudding layer as evenly as possible. Broil the cake until the sugar starts to turn golden, about 2 minutes. (Watch very carefully as this can happen fast!) Serve immediately.
CREME BRULEE SHEET CAKE
Make and share this Creme Brulee Sheet Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
- Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
- In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
- Pour into the prepared sheet tray and spread to an even layer.
- Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
- Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
- Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
- Slice and serve.
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
CRèME BRûLéE CREPE CAKE
When you need to make a big impression, our crème brulee crepe cake is an easy-to-assemble dessert that is as taste-bud-pleasing as it is visually appealing.
Provided by Stephanie Wise
Categories Dessert
Time 3h
Yield 10
Number Of Ingredients 15
Steps:
- In medium bowl, beat 2 tablespoons granulated sugar, 1 tablespoon flour, the cornstarch and 1 egg with whisk until well blended.
- In 1-quart saucepan, heat 1 cup milk over low heat just to a simmer. Remove from heat; slowly beat milk into egg mixture with whisk.
- Return egg mixture to saucepan; heat over low heat, beating constantly, until thickened, about 3 to 5 minutes. Remove from heat; stir in vanilla and hot water.
- Return Filling to bowl; place in freezer for 30 minutes. Transfer bowl to refrigerator 1 hour 30 minutes.
- Meanwhile, in large bowl, beat 12 eggs with whisk. Add 3 cups milk; stir to combine. Stir in 2 teaspoons sugar. Add flour, 1/2 cup at a time, beating constantly until batter is smooth and consistency of thin pancake batter. (You might not use all of the flour.)
- Heat 8- to 10-inch nonstick skillet over medium heat. Very lightly coat skillet with oil (about 1/2 teaspoon each time, as needed). Pour 1/4 cup batter into center of skillet; swirl pan to coat entire bottom of skillet with batter. Cook about 2 minutes or until bubbles begin to form on top and edge curls. Flip crepe; cook another minute. Transfer to large plate to cool. Repeat with remaining batter, recoating skillet with oil as necessary. (You should end up with about 22 to 28 crepes.) Cool crepes completely before assembling cake.
- To assemble cake, pour whipping cream into medium bowl; beat with electric mixer on medium-high speed until stiff peaks form. Fold in 1 tablespoon granulated sugar and all of the chilled Filling. Place 1 crepe in center of cake plate. Spread thin layer of Filling on top of crepe. Top with another crepe. Repeat until you have as many layers as you want. Top cake with a clean crepe. Refrigerate cake at least 2 hours before serving.
- Just before serving, sprinkle top of cake with powdered sugar. With sharp knife, cut into cake into slices and serve.
Nutrition Facts : ServingSize 1 Serving
CRèME BRûLéE CHEESECAKE
In a world full of cheesecakes packed with store-bought cookies, candies, and a thousand over-the-top flavors, sometimes you can't help but miss the simple flavor of a classic cheesecake.We made our favorite vanilla bean cheesecake and decided to add one additional element to elevate the overall tangy-sweet experience-we brûléed the top of the cheesecake to create a glassy layer of caramelized sugar, just like a creme brûlée. The thin layer of hard sugar cuts beautifully under the pressure of a knife, so each slice maintains a crunchy layer of sugar on top of the cake itself. Our cheesecake recipe calls for sour cream to add lightness to the filling and to add a little more tang, thus preventing the cheesecake from tasting too sweet. This unconventional cheesecake is a blend of two classics that are beloved for their simplicity and decadence, and we think the marriage of the two makes for something really special.
Provided by Micah A Leal
Time 10h45m
Number Of Ingredients 16
Steps:
- Make Crust: Preheat oven to 350°F. In a bowl, stir together graham cracker crumbs, granulated sugar, brown sugar, and salt. Add butter and stir until dry ingredients are equally hydrated. Spray a 10-inch springform pan with cooking spray, and evenly press the graham cracker crumb mixture into the bottom of the pan.
- Make Filling: In the bowl of a stand mixer, beat cream cheese on medium-high until fluffy and satiny. Add sour cream and beat to incorporate. Scrape down sides of bowl, add sugar, and beat on low until just incorporated, then beat on medium-high for 2 minutes. Add eggs, one at a time, waiting until each is fully incorporated before adding the next. Once last egg is added, beat on medium-high for 2 minutes. Add flour and mix for 1 minute. Scrape down sides of bowl and add lemon juice and vanilla bean paste; mix for an additional minute.
- Pour Filling over Crust in prepared springform pan. Wrap bottom and sides of the outside of the pan with several layers of heavy-duty aluminum foil. Place springform pan inside a large roasting pan, and fill the roasting pan with water so that it comes three-quarters of the way up the side of the pan. Carefully place roasting pan in oven and bake for 1 hour. Turn oven off but do not open the oven, leaving the cheesecake to sit in the cooling oven for an additional 30 minutes. Gently lift springform pan out of roasting pan and remove aluminum foil from pan. Leaving the cheesecake in the springform pan, run an offset spatula or knife around the edge of the cake, being careful not to cut the cake. Allow cheesecake to cool on the counter for 45 minutes before refrigerating for 8 hours or overnight.
- Remove cheesecake from springform pan, sprinkle 1 tablespoon granulated sugar evenly across surface of cake. Use a blowtorch to caramelize the sugar on the surface by applying direct heat to the sugar until it takes on a light brown color, moving in small circles around the surface of the cake until it's evenly caramelized. Allow to sit for 1 minute before adding another tablespoon of sugar on top of the first layer and repeat the caramelizing process. Allow to cool for 2 minutes before slicing and serving.
LEMON CREME BRULEE CUPCAKES
Other creme brulee cupcake recipes get the brulee part right, but not the creme part. This gives you the whole thing, with punch of lemon that's a bit like a lemon drop candy. This requires a brulee torch, since the sugar absorbs into the surface too quickly to use a broiler.
Provided by Late Night Gourmet
Categories Dessert
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
- Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
- Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
- Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
- Once filling is set, preheat oven to 375 degrees F.
- Combine butter with brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
- With a mixer running on low, gradually blend in baking powder and flour, scraping down the sides if needed.
- Place 24 cupcake papers in cupcake tin, and spoon batter evenly into each.
- Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool somewhat.
- Remove wrappers from the cakes. This is necessary to keep the paper from buring when the torch is used.
- Scoop out some of the cake to make a well, ensuring it's about a 1/4 inch thick (thinner than that my cause the filling to leak through the sides). Press together any holes that bubbles may formed in the carved out cake to ensure the filling stays in the cake.
- Spoon enough filling to fill the well, and smooth out to make a level surface. Don't spend too much time with making it perfectly smooth.
- Sprinkle a teaspoon of sugar on a few cupcakes at a time. Don't do more than a few at a time because the sugar will start to be absorbed by the filling. Tap the sides of the cupcake to level out the sugar if needed. Using a brulee torch, melt the sugar on the surface of the first cupcake. When it starts to smoke, move on to the next cupcake. Return to the first cake, if needed, to melt the remaining sugar. Repeat, doing a few at a time, until done.
Nutrition Facts : Calories 225.8, Fat 8.2, SaturatedFat 4.8, Cholesterol 54.1, Sodium 177.5, Carbohydrate 34.9, Fiber 0.7, Sugar 19.9, Protein 3.7
More about "creme brulee cake filling recipes"
CREME BRULEE CAKE | SO DELICIOUS
From sodelicious.recipes
3.6/5 (9)Category Dessert, French, Nut-Free, Sweet, VegetarianCuisine FrenchTotal Time 1 hr
- 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.
- Carefully tilt the saucepan off the heat to distribute evenly the caramelized sugar. Leave the saucepan aside.
- 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.
DELICIOUS CHOCOLATE CAKE WITH CREME BRULEE - RECIPE ...
From tastycraze.com
- Sift the cocoa into a bowl, mix it with the hot water and let it cool. In another bowl, combine the sifted flour with the baking powder and salt. In a third bowl, beat the soft butter with a mixer on low speed until you get a creamy mixture. Gradually add the sugar and beat for about 5 minutes.
- Add the eggs, lightly whisked in advance, while constantly beating on low speed. Finally add the vanilla. Combine the milk with the cocoa with water. Start adding the flour and cocoa mixture to the butter mixture, alternating between them several times. Continue beating until all the products are mixed very well.
- From this mixture, bake 3 layers. Place each layer in a 10 1/4″ (26 cm) form, covered with baking paper, lightly greased and sprinkled with 1 tablespoon of cocoa. Baking each layer takes about 35-45 minutes in a low heated oven. Check if ready with a stick.
- For the crème brulee, combine the milk, cream, egg yolks and sugar and bring to a boil on the stove. Dissolve the gelatin in a little water until swollen, melt it and while stirring continuously, add it to the other mixture. Allow the cream to cool well.
CREME BRûLéE SHEET CAKE - CHEF IN TRAINING
From chef-in-training.com
Estimated Reading Time 2 mins
CRèME BRûLéE CAKE - LIV FOR CAKE | CLASSIC CAKE RECIPES ...
From livforcake.com
Estimated Reading Time 5 mins
CRèME BRûLéE CAKE | THE CAKE BLOG
From thecakeblog.com
Estimated Reading Time 7 mins
CREME BRûLéE CAKE | CAKE BY COURTNEY
From cakebycourtney.com
CREME BRûLéE CUPCAKES | VANILLA CUPCAKES WITH CARAMEL FROSTING
From lifeloveandsugar.com
Estimated Reading Time 6 mins
- . In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
- . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
CRèME BRûLéE MILLE CRêPE CAKE | CLEOBUTTERA
From cleobuttera.com
Estimated Reading Time 8 mins
- In another medium bowl, whisk together the milk, butter, eggs and vanilla until well combined. Pour the milk mixture over the flour mixture and whisk until well incorporated. Use an immersion blender to further mix the ingredients together until very smooth and lump-free. Alternatively, the batter can be mixed in a regular blender.
- Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours. Meanwhile, prepare the pastry cream (recipe below).
- Whisk the batter before cooking to reincorporate. Place 1/2 teaspoon oil in a 12-inch nonstick skillet and heat over medium heat until shimmering. Using a paper towel, wipe out skillet, leaving a thin film of oil on the bottom and sides.
CREME BRULEE ROLL CAKE | 12 TOMATOES
From 12tomatoes.com
Estimated Reading Time 3 mins
- Preheat oven to 350°F and grease a 10x15-inch jelly roll pan and line it with parchment paper. Set aside.
- In a large bowl, whisk the egg yolks and sugar together until mixture is pale yellow. Add vegetable oil and vanilla extract and stir to combine. Whisk in the flour and salt.
- In a separate bowl, beat the egg whites until stiff peaks form. Take 1/3 of the egg whites and gently stir them into the egg yolk mixture. Add the remaining egg whites and gently fold them in.
CREME BRûLéE CAKE - WOOD & SPOON
From thewoodandspoon.com
Estimated Reading Time 10 mins
- Preheat the oven to 350 degrees. Lightly grease three 8” round cake pans and line the bottoms with a round of parchment paper.
- In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 5 minutes. Scrape the sides of the bowl and add the egg and egg yolks one at a time, mixing until combined after each addition. Add the vanilla. Scrape the sides of the bowl and stir in half of the dry ingredients on low speed. Add half of the milk and scrape the bowl again. Repeat this process with the remaining dry ingredients and milk. Fold in any unincorporated bits and divide the batter between the three pans. Bake in the preheated oven for about 20-22 minutes OR until a cake tester inserted into the center comes out clean. Allow to cool completely.
- Pour the half and half into a heavy-bottomed saucepan over low heat and add the vanilla bean, scraping the insides into the liquid. Bring to a simmer and then turn the heat off and allow the vanilla to infuse into the liquid for 15 minutes. Be sure to stir occasionally.
- Meanwhile, vigorously whisk or beat the yolks with the sugar on medium speed until it lightens in color and becomes slightly fluffy. Add the cornstarch and stir to combine.
CREME BRULEE CAKE - THEHUNGARYBUDDHA.COM
From thehungarybuddha.com
Estimated Reading Time 5 mins
DYNEE'S CREME BRULEE CAKE - CAKECENTRAL.COM
From cakecentral.com
Estimated Reading Time 2 mins
CREME BRULEE FILLING - CAKECENTRAL.COM
From cakecentral.com
Estimated Reading Time 6 mins
COFFEE MOUSSE CAKE WITH CREME BRULEE FILLING |BAKING ...
From mellownspicy.com
Estimated Reading Time 3 mins
CRèME BRûLéE CHEESECAKE - RECIPE - NOBIZLIKEDOUGHBIZ - CAKES
From nobizlikedoughbiz.com
5/5 (1)Category CakesCuisine EuropeanTotal Time 38 mins
CREME BRULEE RECIPE COCONUT MILK - FOOD RESOURCES SAN DIEGO
From food-resources-san-diego.blogspot.com
CRèME BRûLéE - PREPPY KITCHEN
From preppykitchen.com
CREME BRULEE CHEESECAKE - TEN POUND CAKE COMPANY
From tenpoundcakecompany.com
MARTHA STEWART CREME BRULEE RECIPES - YAKCOOK.COM
From yakcook.com
CREME BRULEE CAKE FILLING RECIPES
From tfrecipes.com
CRêME BRULEé CUPCAKES - THE BAKER CHICK
From thebakerchick.com
CREME BRULEE | CAKE ME WITH YOU PLEASE
From cakemewithyouplease.com
CREME BRULEé CREPE CAKE - THE BAKER CHICK
From thebakerchick.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search