Creme Brulee Sheet Cake Recipes

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.

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

Steps:

• Preheat the oven to 325 degrees F.
• Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar from the vanilla bean and add it to the cream (or add the vanilla extract if using instead). Bring almost to the boil, and then turn off the heat.
• Place the egg yolks in a large bowl and add 3/4 cup sugar. With a whisk, mix the eggs and sugar together. Now, break out your elbow grease and take a deep breath. You're going to need to whisk the mixture like crazy for 3 or 4 minutes, until it's very light yellow in color.
• Place a fine mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer.
• To temper the egg mixture, very slowly drizzle 1 cup of the hot cream into the egg/sugar mixture, whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly. You can add the cream a little more rapidly as the mixture warms.
• Place ramekins on a rimmed baking sheet and ladle in the custard until the ramekins are three-quarters full.
• Place the baking sheet inside the oven, and then pour water into the baking sheet until it reaches two-thirds of the way up the ramekins.
• Bake until the custard is set but not brown, 35 to 40 minutes, watching carefully to avoid browning.
• Remove the ramekins and allow to cool. Refrigerate the custards, covered, for at least 2 hours or overnight.
• When you are ready to serve the dessert, sprinkle the top of each custard generously with superfine sugar. Use a kitchen torch to burn the sugar to a crisp, working quickly to avoid cooking the custard below. (You may also place the ramekins on a pan and put them right under the broiler, but you have to be careful not to affect the custard below.)
• Serve immediately with spoons.

Steps:

• Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture., Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold., Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.