2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

1 cup brown sugar

5 large eggs

2 teaspoons vanilla extract

1 ¼ cups whole milk

2 cups heavy cream

1 tablespoon cornstarch

¾ cup granulated sugar (for custard)

1 ½ cups chopped, toasted pecans

¾ cup powdered sugar (for brûlée topping)

½ cup brown sugar (for caramel glaze)

3 tablespoons unsalted butter (for caramel glaze)

¼ cup heavy cream (for caramel glaze)

1 teaspoon vanilla extract (for caramel glaze)

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Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the wet mixture alternately with milk, mixing until smooth.
Divide batter between pans and bake for 22–25 minutes. Let cakes cool completely.
For the custard: In a saucepan, whisk together heavy cream, cornstarch, ¾ cup granulated sugar, and 5 egg yolks over medium heat. Stir constantly until thickened. Chill for at least 2 hours.
For the caramel glaze: Simmer brown sugar and butter until combined. Stir in heavy cream and vanilla. Let cool slightly.
To assemble: Layer cake, custard, and toasted pecans. Repeat with second layer. Top with final cake layer.
Pour caramel glaze over the top, allowing it to drip down the sides.
Sprinkle powdered sugar on top and caramelize with a kitchen torch or broiler until golden and crisp.
Chill briefly before serving to set layers.

Chill custard thoroughly before layering to ensure stability.
Use a broiler if a kitchen torch is unavailable, watching closely to avoid burning.
Substitute pecans with walnuts, almonds, or hazelnuts if desired.
Add a splash of bourbon to the custard or caramel glaze for depth.
For a firmer custard, mix in gelatin after cooking and before chilling.