A decadent and visually stunning cake that combines the creamy richness of crème brûlée with the nutty crunch of pecans, all enveloped in a luscious caramel glaze. This cake is a showstopper, perfect for special occasions and celebrations, offering a delightful symphony of textures and flavors that will impress any dessert lover.
Ingredients:
Cake:
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225 g) butter, at room temperature
- 1 ¾ cups (350 g) sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup (250 ml) whole milk
Crème brûlée cream:
- 2 cups (500 ml) heavy cream
- 1 vanilla bean or 2 teaspoons vanilla extract
- 6 large egg yolks
- ½ cup (100 g) sugar
- Pinch of salt
Caramel glaze:
- 1 cup (200 g) sugar
- 6 tablespoons (85 g) butter
- ½ cup (120 ml) heavy cream
- Pinch of salt
For decoration and assembly:
- 1 cup (120 g) pecans, toasted and chopped
- ½ cup (100 g) sugar (for brûlée topping)
Preparation:
Step 1: Prepare the cake layers
Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Alternate adding dry ingredients and milk, beginning and ending with dry. Divide batter evenly among pans and bake for 25–28 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
Step 2: Make the cream
In a saucepan, heat cream with vanilla until steaming. In a bowl, whisk yolks, sugar, and salt. Slowly pour the hot cream into the yolk mixture, whisking constantly (tempering). Return mixture to the saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon. Strain and let cool completely.
Step 3: Make the caramel
In a heavy-bottomed saucepan, melt sugar over medium heat without stirring until golden. Add butter and stir. Pour in cream and salt, simmer for 2–3 minutes until smooth. Cool slightly.
Step 4: Assemble the cake
Place one cake layer on a serving platter. Spread half of the cream over it, sprinkle with half the pecans. Add the second cake layer, remaining cream, and more pecans. Top with the third cake layer. Pour caramel glaze over the cake, letting it drip down the sides.
Step 5: Brûlée topping
Sprinkle an even layer of sugar over the caramel-coated top. Using a kitchen torch, melt and caramelize the sugar until crisp. Let cool for a few minutes before slicing.
Why you’ll love this recipe
This Crème Brûlée Caramel Pecan Cake is a symphony of textures and flavors, offering a unique and unforgettable dessert experience. The moist cake layers provide a tender base, while the creamy crème brûlée filling adds a luxurious richness. The caramel glaze adds a sweet and buttery depth, perfectly complemented by the crunchy, toasted pecans. The brûléed sugar topping creates a satisfying crackle and a delightful caramelized flavor. This cake is sure to impress with its complex and harmonious blend of tastes and textures.
Serving Suggestions:
- Serve chilled or at room temperature.
- Garnish with fresh berries, such as raspberries or strawberries, for a pop of color and tartness.
- A scoop of vanilla ice cream or a dollop of whipped cream can add an extra layer of indulgence.
- Pair with a dessert wine, such as Sauternes or Moscato d’Asti, to complement the sweetness of the cake.
Tips:
- Make sure all ingredients are at room temperature for best results when baking the cake layers.
- When tempering the egg yolks for the crème brûlée cream, pour the hot cream slowly and whisk constantly to prevent the yolks from scrambling.
- Be careful not to burn the sugar when making the caramel glaze; cook over medium heat and watch closely.
- Toasting the pecans enhances their flavor and adds a delightful crunch.
- Use a kitchen torch with caution when brûléeing the sugar topping. Keep the flame moving and avoid holding it in one spot for too long to prevent burning.
- For a smoother caramel glaze, strain it through a fine-mesh sieve after cooking.
Preparation Time: 45 minutes Cook Time: 45 minutes Total Time: 1 hour 30 minutes
Nutrition Information:
- Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
- Calories: Approximately 650-750 per serving
- Protein: Approximately 8-10 grams per serving
- Sodium: Approximately 200-250mg per serving
Conclusion
The Crème Brûlée Caramel Pecan Cake is a true indulgence, perfect for those special occasions when you want to create a lasting impression. While it requires a bit of effort and time, the result is well worth it. The combination of moist cake, creamy filling, rich caramel, crunchy pecans, and that signature brûléed topping is simply irresistible. Prepare to be wowed by this decadent masterpiece!
Questions and Answers
- Can I make this cake ahead of time? Yes, you can make the cake layers, crème brûlée cream, and caramel glaze a day or two in advance. Store them separately in the refrigerator. Assemble the cake on the day you plan to serve it. The brûlée topping should be done just before serving for the best texture.
- Can I use a different type of nut instead of pecans? Absolutely! Walnuts, almonds, or hazelnuts would all be delicious substitutes for pecans. Just be sure to toast them before adding them to the cake.
- I don’t have a kitchen torch. Can I still make the brûlée topping? If you don’t have a kitchen torch, you can try broiling the sugar topping in the oven. Place the cake under the broiler for a minute or two, watching carefully to prevent burning. However, a kitchen torch will give you the best and most even results.
- Can I use store-bought caramel sauce instead of making my own? While homemade caramel glaze is highly recommended for the best flavor, you can use a high-quality store-bought caramel sauce in a pinch. Just be sure to choose one that is thick and rich.
- Is it necessary to use a vanilla bean for the crème brûlée cream? No, you can use vanilla extract instead of a vanilla bean. However, a vanilla bean will give the cream a more intense and complex vanilla flavor. If using vanilla extract, add 2 teaspoons to the cream while heating it.
