Ingredients
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cold and cubed
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 3 large eggs, at room temperature
- 1 1/2 tbsp vanilla bean paste
- 1 cup (240 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) half & half or whole milk
- 1/2 cup (120 ml / 150 g) sweetened condensed milk
- 1 1/2 tsp vanilla bean paste
- 1/3–1/2 cup (66–100 g) granulated white sugar (for brûlée topping)
Instructions
- Make the pastry cream: heat milk until steaming. In a bowl, whisk yolks, sugar, salt, cornstarch, and vanilla paste. Temper with warm milk, return to heat, and cook until thickened. Remove from heat, whisk in butter, and chill until set.
- Prepare the cake: whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy, then add eggs one at a time. Mix in vanilla paste. Alternate adding dry ingredients and buttermilk until batter is smooth. Divide into pans and bake at 350°F (175°C) for 25–30 minutes. Cool completely.
- Make the milk soak: whisk half & half, sweetened condensed milk, and vanilla paste together.
- Assemble the cake: brush cooled cake layers with milk soak, then spread pastry cream between layers. Spread a thin layer of pastry cream on top.
- Sprinkle sugar evenly over the top and brûlée with a kitchen torch until golden and crackly.
Notes
- Make pastry cream up to 1 day in advance and keep chilled.
- Use a kitchen torch for best brûlée results; a broiler can work but is less precise.
- Flavor variations: add espresso for a coffee twist, lemon zest for a citrus version, or warm spices for the holidays.
- Assemble and brûlée just before serving for the best crunchy sugar topping.
- Do not freeze once assembled — pastry cream does not thaw well.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg
