Author: Nikki
This Creme Brûlée Sheet Cake will be one of the best things you EVER eat! It is a vanilla bean cake topped with vanilla bean custard that has that one of a kind crisp and cracking caramelized creme brûlée sugar shell topping. This dessert is a complete show stopper!
- 2 cups flour
- 2 cups sugar
- ½ cup butter
- ½ cup shortening
- 1 cup water
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 vanilla bean, split and scraped
- 1 teaspoon vanilla bean paste
Filling
- 1 large box vanilla instant pudding
- 2 cups heavy cream
- ½ cup half and half
- 1 vanilla bean, split and scraped
- 1 teaspoon vanilla bean paste
Topping
- ½ cup very fine sugar for the topping, It has to be the very fine sugar or it will not work
- Preheat oven to 400 degrees F.
- Spray a 15x10x1 inch baking sheet with cooking spray and set aside.
- In a large mixing bowl, measure flour and sugar. Set aside.
- In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add the flour/ sugar mixture and stir to combine.
- Add buttermilk, then baking soda, then eggs, then scraped vanilla bean and vanilla paste in that order, mixing in-between each addition.
- Pour into a greased cookie sheet and bake at 400 degrees F for 20 minutes.
- Let cool completely.
Filling
- Combine all ingredients in a medium mixing bowl and beat on high for 1 minute until just thickened.
- After cake has cooled completely, spread filling mixture over cake.
- Let sit in the fridge for an hour.
- Sprinkle cake ½ cup very fine sugar over the top of the filling. Place under a broiler until sugar turns golden brown. Watch it closely.
- Refrigerate uncovered for 2 hours before serving.
Recipe by Chef in Training at https://www.chef-in-training.com/creme-brulee-sheet-cake/
3.4.3177