{"id":4965,"date":"2026-09-25T23:55:09","date_gmt":"2026-09-25T23:55:09","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=4965"},"modified":"2026-09-25T23:55:09","modified_gmt":"2026-09-25T23:55:09","slug":"creme-brulee-custard-cake","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=4965","title":{"rendered":"Cr\u00e8me Br\u00fbl\u00e9e Custard Cake"},"content":{"rendered":"<h1>Cr\u00e8me Br\u00fbl\u00e9e Custard Cake<\/h1>\n<h2>Ingredients<\/h2>\n<h3>For the Cake<\/h3>\n<ul>\n<li>4 large eggs, separated<\/li>\n<li>150 g granulated sugar<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>120 g unsalted butter, melted and slightly cooled<\/li>\n<li>120 g all-purpose flour<\/li>\n<li>500 ml whole milk, lukewarm<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1 teaspoon lemon zest, optional<\/li>\n<\/ul>\n<h3>For the Cr\u00e8me Br\u00fbl\u00e9e Topping<\/h3>\n<ul>\n<li>4 tablespoons granulated sugar<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<h3>1. Prepare the Oven and Cake Pan<\/h3>\n<p>Preheat your oven to <strong>160\u00b0C (320\u00b0F)<\/strong>. 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.<\/p>\n<h3>2. Prepare the Egg Yolks<\/h3>\n<p>Separate the eggs carefully, placing the egg whites in one clean bowl and the egg yolks in another.<\/p>\n<p>Add the sugar and vanilla extract to the egg yolks. Using an electric mixer, beat the mixture for about <strong>3\u20135 minutes<\/strong>, until it becomes pale, thick, and creamy.<\/p>\n<p>Slowly add the melted butter while continuing to mix. Make sure the butter is not hot, as very hot butter can affect the eggs.<\/p>\n<h3>3. Add the Flour and Milk<\/h3>\n<p>Sift the flour into the egg yolk mixture and mix gently until combined.<\/p>\n<p>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.<\/p>\n<p>If you like, add a little lemon zest for a subtle fresh flavor.<\/p>\n<h3>4. Whip the Egg Whites<\/h3>\n<p>Add the salt to the egg whites and beat them with an electric mixer until they become foamy.<\/p>\n<p>Continue beating until <strong>stiff peaks<\/strong> form. The egg whites should be light, fluffy, and able to hold their shape.<\/p>\n<h3>5. Fold the Egg Whites Into the Batter<\/h3>\n<p>Gently fold the whipped egg whites into the cake batter in <strong>2\u20133 additions<\/strong>.<\/p>\n<p>Do not overmix. The batter does not need to become completely smooth. A few small pieces of whipped egg white are perfectly fine.<\/p>\n<p>This step is important because the whipped egg whites help create the cake&#8217;s light, soft texture while the custard layer develops during baking.<\/p>\n<h3>6. Bake the Cake<\/h3>\n<p>Pour the batter into the prepared cake pan and gently tap the pan on the counter once or twice to remove large air bubbles.<\/p>\n<p>Place the cake in the preheated oven and bake for approximately <strong>50\u201360 minutes<\/strong>.<\/p>\n<p>The top should become golden brown, while the center should still have a very slight jiggle when the pan is gently moved.<\/p>\n<p>Avoid overbaking the cake because the custard texture should remain soft and creamy.<\/p>\n<h3>7. Cool the Cake<\/h3>\n<p>Remove the cake from the oven and allow it to cool completely in the pan.<\/p>\n<p>Once it has reached room temperature, cover it and place it in the refrigerator for at least <strong>2\u20134 hours<\/strong>. For the best texture, you can refrigerate it overnight.<\/p>\n<p>Chilling the cake allows the custard to fully set and makes it easier to slice.<\/p>\n<h3>8. Add the Cr\u00e8me Br\u00fbl\u00e9e Topping<\/h3>\n<p>Once the cake is completely cold, remove it from the pan and place it on a serving plate.<\/p>\n<p>Sprinkle the granulated sugar evenly over the entire surface. Try to create a thin, even layer of sugar.<\/p>\n<p>Using a kitchen torch, carefully caramelize the sugar until it melts and turns <strong>deep golden brown<\/strong>.<\/p>\n<p>Move the torch continuously so that the sugar caramelizes evenly without burning.<\/p>\n<p>Allow the caramelized sugar to cool for a few minutes. It will become crisp and crunchy as it hardens.<\/p>\n<h3>9. Serve<\/h3>\n<p>Slice the cake with a sharp knife and serve chilled.<\/p>\n<p>The finished cake should have a <strong>soft and creamy custard center<\/strong>, a delicate cake-like texture, and a thin, crunchy caramelized sugar crust on top.<\/p>\n<p>For an extra special presentation, serve each slice with fresh berries, whipped cream, or a light dusting of powdered sugar.<\/p>\n<h2>Tips for the Perfect Cr\u00e8me Br\u00fbl\u00e9e Custard Cake<\/h2>\n<ul>\n<li>Use <strong>whole milk<\/strong> for a richer and creamier custard.<\/li>\n<li>Make sure the melted butter is slightly cooled before adding it to the eggs.<\/li>\n<li>Do not overmix after adding the whipped egg whites.<\/li>\n<li>Bake the cake at a relatively low temperature so the custard cooks gently.<\/li>\n<li>The cake should be completely chilled before adding the sugar topping.<\/li>\n<li>For the best cr\u00e8me br\u00fbl\u00e9e crust, caramelize the sugar <strong>just before serving<\/strong>.<\/li>\n<li>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.<\/li>\n<\/ul>\n<h2>Storage<\/h2>\n<p>Store the cake covered in the refrigerator for up to <strong>3 days<\/strong>.<\/p>\n<p>For the best crunchy cr\u00e8me br\u00fbl\u00e9e topping, caramelize the sugar shortly before serving rather than storing the cake with the caramelized crust.<\/p>\n<h2>Final Result<\/h2>\n<p>This Cr\u00e8me Br\u00fbl\u00e9e 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cr\u00e8me Br\u00fbl\u00e9e Custard Cake Ingredients For the Cake 4 large eggs, separated 150 g granulated sugar 1 teaspoon vanilla extract&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-4965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/4965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4965"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/4965\/revisions"}],"predecessor-version":[{"id":4967,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/4965\/revisions\/4967"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/4966"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}