Preheat oven to 350°F / 175°C. Grease and line a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
Gradually mix in dry ingredients, alternating with milk and cream, until smooth.
Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool.
2. Make the Custard:
In a saucepan, heat heavy cream until warm (do not boil).
In a bowl, whisk egg yolks and sugar until smooth.
Slowly pour warm cream into yolks, whisking constantly. Stir in vanilla.
Pour custard over the cooled cake evenly. Refrigerate for at least 2 hours to set.
3. Caramelize the Sugar:
Sprinkle granulated sugar evenly over the custard layer.
Using a kitchen torch, carefully melt and caramelize the sugar until golden brown and crispy.
Let cool for a few minutes before serving so the sugar hardens into a crackly topping.
🥄 Tips:
Use a blowtorch for the signature brûlée crust, or broil briefly in the oven (watch closely).
For extra flavor, add a splash of liqueur like Grand Marnier or rum to the custard.
Serve chilled for creamy layers with that satisfying caramel crunch on top.
If you want, I can also give you a simpler, no-torch version that mimics the crème brûlée topping using a quick caramel glaze — easier but still super impressive.
