Ingredients
-
- For the vanilla pastry cream:
- 2 ¼ cups whole milk
- 6 egg yolks
- ½ cup granulated white sugar
- Pinch of salt
- 1 teaspoon vanilla bean paste
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
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- For the vanilla cake:
- 2 ½ cups all‑purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated white sugar
- 4 large eggs
- 2 teaspoons vanilla bean paste
- 1 cup buttermilk
- For the milk soak & brûlée topping:
- 1 cup half & half (or whole milk)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla bean paste
- Granulated white sugar for caramelizing
Instructions
- Make the vanilla pastry cream: Heat milk until steaming. In a bowl whisk together egg yolks, sugar, salt, vanilla, and cornstarch until pale. Slowly temper with warm milk, then return to saucepan and cook over medium heat, whisking constantly until thick. Remove from heat, stir in butter, cover with plastic wrap directly on the surface, and chill completely.
- Make the vanilla cake: Preheat oven to 350°F (175°C). In a bowl combine flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk until just combined. Pour into a prepared cake pan and bake until a toothpick comes out clean. Cool completely.
- Prepare the milk soak: Whisk together half & half (or milk), sweetened condensed milk, and vanilla.
- Once the cake is cooled, remove a thin layer from the top and poke holes all over. Slowly pour the milk mixture over the cake so it soaks in evenly.
- Spread the chilled pastry cream over the soaked cake. Cut into individual squares.
- Right before serving, sprinkle each piece with granulated sugar and use a kitchen torch to caramelize the sugar until golden and crisp.
Notes
- Use a gluten‑free 1:1 baking flour to make this cake gluten‑free.
- If you don’t have buttermilk, mix whole milk with a bit of lemon juice or vinegar and let it sit before using.
- Prepare the cake and pastry cream a day ahead for easier assembly, but torch sugar just before serving to keep it crisp.
- Fresh berries or whipped cream pair beautifully with each slice.
- The caramelized sugar layer softens over time, so serve soon after torching.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French‑Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 33g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
