האם זה קינוח חדש? קלייר סאפיץ מנסה עוגת קרם קרמל

Thank you to Heilala Vanilla for sponsoring today’s episode. Their vanilla is perfect for holiday baking and also makes a wonderful gift.

The flavor really centers on vanilla, so I’m using Heilala Vanilla, which adds a warm, floral depth that carries through both the custard and sponge. High-quality vanilla makes a noticeable difference in a dessert this simple.

This recipe requires patience: making caramel without crystallizing, whipping a stable genoise batter, soaking overnight, and baking gently so the custard sets without curdling. The result is a cake that looks dramatic when unmolded and has the soft, jiggly texture of flan with the structure of cake.

Creme Caramel Cake

Serves 8

Cake

300g (6 large) eggs

188g sugar

Pinch of salt

188g flour, sifted

40g butter, melted and cooled

2 teaspoons vanilla extract

Caramel

3/4 cup granulated sugar

Custard

2 cups whole milk

2 cups heavy cream

½ vanilla bean

Generous pinch of kosher salt

6 large egg yolks (3.2 oz / 90g), at room temperature

2 large eggs (3.5 oz / 100g), at room temperature

½ cup demerara sugar (3.5 oz / 100g)

Chapters

00:00 Intro

01:58 Ingredients & Special Equipment

03:59 Heilala Vanilla

05:23 Make the Sponge Cake

13:28 Make the Caramel

16:05 Make the Custard

20:30 Trim the Cake & Assemble

30:12 Remove & Let Cool

31:42 Serve

35:34 Cat cam