Crème Brûlée Custard Cake

Ingredients

For the Cake

4 large eggs, separated
150 g granulated sugar
1 teaspoon vanilla extract
120 g unsalted butter, melted and slightly cooled
120 g all-purpose flour
500 ml whole milk, lukewarm
1/4 teaspoon salt
1 teaspoon lemon zest, optional

For the Crème Brûlée Topping

4 tablespoons granulated sugar

Instructions

1. Prepare the Oven and Cake Pan

Preheat your oven to 160°C (320°F). Grease an 8-inch (20 cm) round cake pan with butter and line the bottom with parchment paper. Set the pan aside while you prepare the batter.

2. Prepare the Egg Yolks

Separate the eggs carefully, placing the egg whites in one clean bowl and the egg yolks in another.

Add the sugar and vanilla extract to the egg yolks. Using an electric mixer, beat the mixture for about 3–5 minutes, until it becomes pale, thick, and creamy.

Slowly add the melted butter while continuing to mix. Make sure the butter is not hot, as very hot butter can affect the eggs.

3. Add the Flour and Milk

Sift the flour into the egg yolk mixture and mix gently until combined.

Gradually add the lukewarm milk while whisking continuously. The batter will become quite thin and liquid, which is completely normal for this type of custard cake.

If you like, add a little lemon zest for a subtle fresh flavor.

4. Whip the Egg Whites

Add the salt to the egg whites and beat them with an electric mixer until they become foamy.

Continue beating until stiff peaks form. The egg whites should be light, fluffy, and able to hold their shape.

5. Fold the Egg Whites Into the Batter

Gently fold the whipped egg whites into the cake batter in 2–3 additions.

Do not overmix. The batter does not need to become completely smooth. A few small pieces of whipped egg white are perfectly fine.

This step is important because the whipped egg whites help create the cake’s light, soft texture while the custard layer develops during baking.

6. Bake the Cake

Pour the batter into the prepared cake pan and gently tap the pan on the counter once or twice to remove large air bubbles.

Place the cake in the preheated oven and bake for approximately 50–60 minutes.

The top should become golden brown, while the center should still have a very slight jiggle when the pan is gently moved.

Avoid overbaking the cake because the custard texture should remain soft and creamy.

7. Cool the Cake

Remove the cake from the oven and allow it to cool completely in the pan.

Once it has reached room temperature, cover it and place it in the refrigerator for at least 2–4 hours. For the best texture, you can refrigerate it overnight.

Chilling the cake allows the custard to fully set and makes it easier to slice.

8. Add the Crème Brûlée Topping

Once the cake is completely cold, remove it from the pan and place it on a serving plate.

Sprinkle the granulated sugar evenly over the entire surface. Try to create a thin, even layer of sugar.

Using a kitchen torch, carefully caramelize the sugar until it melts and turns deep golden brown.

Move the torch continuously so that the sugar caramelizes evenly without burning.

Allow the caramelized sugar to cool for a few minutes. It will become crisp and crunchy as it hardens.

9. Serve

Slice the cake with a sharp knife and serve chilled.

The finished cake should have a soft and creamy custard center, a delicate cake-like texture, and a thin, crunchy caramelized sugar crust on top.

For an extra special presentation, serve each slice with fresh berries, whipped cream, or a light dusting of powdered sugar.

Tips for the Perfect Crème Brûlée Custard Cake

Use whole milk for a richer and creamier custard.
Make sure the melted butter is slightly cooled before adding it to the eggs.
Do not overmix after adding the whipped egg whites.
Bake the cake at a relatively low temperature so the custard cooks gently.
The cake should be completely chilled before adding the sugar topping.
For the best crème brûlée crust, caramelize the sugar just before serving.
If you do not have a kitchen torch, you can place the cake briefly under a very hot oven broiler, but watch it carefully because the sugar can burn quickly.

Storage

Store the cake covered in the refrigerator for up to 3 days.

For the best crunchy crème brûlée topping, caramelize the sugar shortly before serving rather than storing the cake with the caramelized crust.

Final Result

This Crème Brûlée Custard Cake combines the best parts of a delicate sponge cake and a creamy vanilla custard. The soft interior contrasts beautifully with the thin, glass-like caramelized sugar topping, making it an elegant dessert for birthdays, dinner parties, or special occasions.