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
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Adrian Cox
[email protected]This was an amazing recipe! The crepe cake was so delicious and beautiful. It was the perfect dessert for a special occasion. I would definitely recommend this recipe to anyone who loves crème brûlée or crepes.
Sofu
[email protected]This crepe cake was a bit more work than I expected, but it was definitely worth it. The cake was absolutely delicious, and my friends and family loved it. The crepes were light and fluffy, and the custard filling was rich and creamy. The caramelized
Mahar Yousaf
[email protected]This was my first time making a crepe cake, and I'm so glad I tried this recipe. The instructions were easy to follow, and the cake turned out perfectly. The crepes were thin and delicate, and the custard filling was smooth and creamy. The caramelize
sharriar mahfuz
[email protected]I love crème brûlée, so I was excited to try this crepe cake version. It did not disappoint! The cake was stunningly beautiful, and the flavors were incredible. The crepes were light and fluffy, the custard filling was rich and creamy, and the carame
Probal Biswas
[email protected]This crème brûlée crepe cake was absolutely divine! The crepes were delicate and flavorful, and the custard filling was smooth and creamy. The caramelized sugar topping added a perfect touch of sweetness and crunch. This cake was a hit at my party, a
Ashley Diaz
[email protected]This crepe cake was a bit too time-consuming for me. It took me over two hours to make, and I'm not sure it was worth the effort. The cake was good, but not amazing. I would not recommend this recipe to anyone who is short on time.
Chaudhary Vaibibek
[email protected]I made this cake for my husband's birthday and he loved it! The cake was light and fluffy, and the custard filling was rich and creamy. The caramelized sugar topping added a nice touch of sweetness. Overall, this was a great recipe and I would defini
Nakirijja Suzan
[email protected]This recipe was a disaster! The crepes were too thick and rubbery, and the custard filling was too runny. I ended up throwing the whole thing out. I would not recommend this recipe to anyone.
Biruk Amare
[email protected]Overall, I enjoyed this recipe. The crepe cake was delicious and the instructions were easy to follow. However, I found that the cake was a bit too sweet for my taste. I would recommend using less sugar in the custard filling next time.
Maylouise Janari
[email protected]This crepe cake was a bit challenging to make, but it was worth the effort. The flavor was amazing and the presentation was beautiful. I would definitely make it again for a special occasion.
Ariefull Islum
[email protected]I'm a big fan of crème brûlée, so I couldn't resist trying this crepe cake version. I was not disappointed! The cake was absolutely delicious, with a perfect balance of sweetness and creaminess. The caramelized sugar topping added a nice crunchy text
Therez Rochez
[email protected]This was a fun and unique recipe to try! I had never made a crepe cake before, but the instructions were easy to follow and the end result was stunning. The cake was a bit more time-consuming to make, but it was worth the effort. The flavors and text
Obaidulla Zazai
[email protected]This crème brûlée crepe cake was a hit at my dinner party! The combination of the crispy caramelized sugar topping and the creamy custard filling was divine. The crepes were also cooked perfectly, resulting in a light and fluffy texture. Overall, thi