Crème caramel custard cake
Claire Saffitz x Dessert Person · ♥ 10.4K likes · 367.8K views · 36 min video
Read about milk in the BrightCulinary Book
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Ingredients
Method
Techniques
- 188 g all-purpose flour
- 6 whole whole eggs
- 188 g granulated sugar
- salt
Line the bottom of a nine inch, three-inch-deep cake pan with parchment; do not grease the parchment or sides, so the sponge can cling as it rises. Oven at 350F.
Ingredients and special equipment
Whisk the six eggs with the sugar and salt in a bowl over steaming, not simmering, water, constantly, to about 113F to dissolve the sugar, about five minutes or more.
- 2 tsp vanilla extract
Whip in the stand mixer from medium to high until roughly quadrupled, thick, light and room temperature, falling in a slowly dissolving ribbon; beat in the vanilla extract.
Sift the flour over in thirds, folding each with a skimmer down to the bottom of the bowl; work quickly before the foam collapses.
Scrape into the pan, tap out large bubbles, smooth, and bake at 350F 20 to 25 minutes, until golden, risen, pulling from the sides, springy and a tester comes out clean. Cool upside down.
- ¾ cup granulated sugar
Make a dry caramel: over medium heat add the sugar to the saucepan in thin layers, letting each melt and stirring if it darkens unevenly, until deep dark amber.
Pour immediately into the clean cake pan and coat the bottom; if it hardens first, a 325 degree oven remelts it to spread.
- 2 cup heavy cream
- 2 cup milk
- salt
- ½ whole vanilla bean
- 2 whole whole eggs
- 6 whole egg yolks
Heat the milk and cream with a pinch of salt and the split, scraped vanilla bean and pod over medium to just under a simmer, steaming, to infuse.
- ½ cup demerara sugar
Whisk the eggs and yolks with the demerara sugar until thickened and foamy; stream in the hot dairy slowly while whisking, then the rest; leave the pod in to keep infusing.
Unmold the cooled sponge, cutting around it with a spatula. Level the top and bottom with a serrated knife, scoring all the way around first, to expose the crumb.
Leveling the sponge top and bottom
Set the smoother side down on the caramel in the pan. Poke holes all over with a skewer down to the caramel, then strain all the warm custard over.
Bring toward room temperature. Cover with foil, set in a roasting pan and pour boiling water a third to halfway up the sides. Bake at 325F on the center rack until the center reads 170F -- about two hours from cold.