The first time I pulled my Crème Brûlée Cake from the oven, my entire kitchen filled with the warm, intoxicating scent of vanilla and caramelized sugar. It was a happy accident, born from a craving for the creamy, crackly-topped dessert but wanting something with a bit more substance to serve at a dinner party. I remember the moment I slid my spoon through that crisp sugar shell into the impossibly tender cake and vanilla cream layer beneath—it was pure magic. That perfect combination of textures, the familiar comfort of a sponge cake meeting the elegant decadence of crème brûlée, instantly made this recipe a forever favorite in my home. It feels special, yet deeply comforting, and I can’t wait for you to experience that same joy.
Ingredients
- 1 batch vanilla bean sponge cake (one 9-inch layer, baked and cooled)
- 2 cups heavy cream (preferably cold)
- 1 whole vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla bean paste)
- 6 large egg yolks
- 1/2 cup granulated sugar, plus 1/3 cup for the brûlée topping
- A pinch of fine sea salt
- 1/3 cup water
- 1 teaspoon pure vanilla extract
Let’s talk about the stars here. The vanilla bean is non-negotiable for the deepest flavor—those tiny black specks make all the difference visually and taste-wise. If you must, high-quality vanilla bean paste is a worthy substitute, but avoid clear imitation extract. For the egg yolks, ensure they are large and fresh; they are the backbone of our custard layer. And for the heavy cream, use the highest fat content you can find. I’ve tried this with a lighter cream once, and the custard never set up with the same lush, velvety body. Don’t skip the pinch of salt, either; it brilliantly cuts the sweetness and elevates the vanilla.(See the next page below to continue…)