I snapped on this creme brulee pound cake, y’all! It’s got all the vibes of classic creme brulee, but we’re leveling up with a buttery pound cake that’s so dang good, you’ll wanna keep the whole thing for yourself. And that torched sugar topping? It’s the bomb! You get that satisfying crack when you dig in, just like the OG creme brulee. Get into it!
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How to Make Creme Brulee Pound Cake
These step-by-step photos show how to make a creme brulee pound cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Creme Brulee Pound Cake Recipe
1. Heat the half-and-half with a portion of the sugar and vanilla
Warm until one or two small wisps of steam just begin to rise. Do not bring to a boil.
2. Whisk the egg yolks and sugar
Mix them until thick, then whisk in the sifted flour and remaining sugar mixture.
3. Temper and cook the custard
Slowly stream in some of the hot half-and-half while whisking, then return everything to the saucepan and cook until the custard thickens and becomes glossy.
4. Strain the hot custard
Stir in butter, cool it over an ice bath, then press plastic wrap on top and refrigerate until ready to use.
5. Cream the butter and sugar for the cake batter
Beat them until very pale and fluffy, then mix in the eggs one at a time, scraping the bowl as needed.
6. Add the remaining ingredients
Mix in the flour in two additions along with the salt and baking soda, then add the sour cream and vanilla just until combined.
7. Pour the batter into the prepared pan and bake
Bake until golden, with a toothpick coming out clean with a few moist crumbs.
8. Hollow out the top of the cake
Use a teaspoon or #70 scoop. Brush away crumbs.
9. Pipe the pastry cream into the tunnel
Smooth the top, sprinkle with sugar, and torch until amber and crisp.
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PRO TIP: If you don’t have a kitchen torch, grab a metal spoon you don’t love too much and hold it over a high flame on your stove until it’s red-hot. Then, press the hot spoon gently over the sugar on the cake to caramelize it. It’s a little slow, but hey, it gets the job done boos!
Full Creme Brulee Pound Cake Recipe
Crème Brulée Pound Cake Recipe
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Ingredients
For the Pastry Cream
- 1 cup half and half
- ¼ cup granulated sugar divided
- ½ vanilla bean or 1 teaspoon vanilla bean paste
- 2 egg yolks
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
For the Cake
- 1 ½ cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 2 ¾ cups cake flour sifted after measuring
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup sugar for bruleeing
- Assorted berries for serving
Instructions
For the Pastry Cream
- Prepare an ice bath by adding ice and water to a large bowl. Have a medium bowl with a fine-mesh sieve ready nearby.
- In a small 1.5-quart saucepan, add half and half, 1/3 of sugar and vanilla bean or paste. Heat on medium low until mixture is hot and one or two small wisps of steam just begin to rise, about 5-6 minutes. Do not bring to a boil.
- Meanwhile, place a medium bowl on top of a wet paper towel (this will give you stability when whisking) and in the bowl, whisk together egg yolks and 1/3 sugar until thick. In a small bowl, sift together flour and remaining 1/3 of sugar. Then pour into the yolk mixture and whisk until combined. Mixture will be very thick.
- When half and half is hot, slowly stream about ½ cup (just eyeball it) into the egg yolks mixture while whisking quickly. This will gently raise the temperature of the eggs, so they don’t scramble.
- Pour the mixture back into the saucepan and continue cooking for about 7-8 minutes on medium low, while whisking constantly, paying special attention to the corners of the pan. Custard will begin to thicken and have a sheen to it. You can tell when the custard is properly thickened when the whisk begins to leave a trail, and the mixture holds its shape when dropped from the whisk.
- Immediately remove from the heat and strain through the prepared fine-mesh sieve into the medium bowl. Press on the custard with a spoon or spatula until pressed through. Stir in butter while warm, then place in an ice bath, stirring occasionally until smooth. Once cooled, place plastic wrap directly on the surface of the pastry cream and chill in the refrigerator until ready to assemble.
For the Cake
- Preheat your oven to 325F. Set oven rack in middle position. Prepare a 12-cup tube pan by spraying the bottom, sides, and tube liberally with nonstick baking spray.
- In your stand mixer fitted with the whisk attachment, add butter and sugar and mix on high until very pale yellow and fluffy, about 4 minutes.
- Next, add eggs one at a time, combining well after each addition, scraping down the sides of the bowl as needed.
- Reduce speed of the mixer to low and slowly add flour in two increments. Then add salt and baking soda. Mix until just combined.
- Lastly, add in sour cream and vanilla extract, scrape down the sides of the bowl, then mix on medium speed until combined, about 1 minute.
- Pour cake batter into prepared pan and bake until golden brown and an inserted toothpick comes out clean with a few moist crumbs attached, 1 hour 20-30 minutes.
- Cool in the pan on a wire rack for 10 minutes, then invert onto serving plate and continue cooling until cool to the touch, about 2 hours or at least an hour.
To Assembly
- Once the cake has completely cooled, using a teaspoon or #70 scoop, scoop out a ½-inch deep tunnel in-between the center and the edge, all around the top of the cake. Brush off any crumbs.
- Place pastry cream in a pastry bag (or a makeshift one using the corner of a large zip-top bag).
- Pipe pastry cream into the tunnel, then smooth with an offset spatula.
- One quarter of the cake at a time, sprinkle an even layer of the sugar on top of the surface of the cake and cream. Using a torch, brulee the sugar until it turns an amber color and hardens. Be careful not to burn it. Repeat with the remaining top of the cake and sugar.
- Slice the cake and place each slice on its side and sprinkle a thin, even layer of sugar on the cut side of the cake. Again using a torch, brulee the surface. Garnish with fresh berries and serve immediately.
Notes
How to Store
- Room Temp: Don’t brulee it yet, boos… that crunchy top doesn’t wait for anybody. Keep the unassembled pound cake wrapped tight in plastic wrap on the counter for 3 to 4 days. Once you’ve assembled the cake with the pastry cream, it’s a race against the clock! You can enjoy it within 3 hours.
- Fridge: Store the pastry cream on its own with plastic wrap pressed right on the surface. It’ll stay good for about 2 days. Keep the cake and the cream separate until you’re ready to serve.
- Freezer: Wrap the cooled cake in plastic wrap, then foil, and freeze for up to 3 months. Freeze the pastry cream in an airtight container and thaw it in the fridge overnight. Don’t torch a thing until the very end!
- Tip: If you’re not serving the whole cake right away, brulee individual slices instead. Just sprinkle sugar on a slice, torch it, and serve.
Nutrition
Recipe Tips
- Start with soft butter. It should press easily with your finger so it creams smooth. Leave it out for about 30 mins, or give it a quick zap in the microwave on low for a few seconds.
- Set your pastry cream bowl on a damp paper towel. It keeps it from sliding all over your counter while you whisk. Trust me boos, I’ve had one too many close calls with my bowl slipping, and cleaning up spilled custard is a total pain.
- Whisk FAST when you add the hot half and half to your yolks. If you slow down, you’ll end up with scrambled eggs instead of pastry cream.
- Torch with intention. Hold your torch about 3 to 4 inches from the sugar and keep it moving the whole time. Give each section about 1 to 2 minutes until it turns a deep amber and sets. Don’t hover too long in one spot, or you’ll burn the whole thang!
Recipe Help
Sadly no, boos. Tube pans create a flat, stable surface on top of the cake. This is super important when you brulee the sugar because uneven surfaces can burn or caramelize unevenly.
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I love that you made this recipe. I made this for my family last year and i ended up making it 3 more times before the end of the year!! Needless to say this is a huge hit in my household and i just want to say thank you so much for sharing this delicious recipe with us!!!!!!!! <3
Ahh, this makes me SO happy to hear! The fact that you made it three more times before the year was over tells me everything I need to know that is the highest compliment. I’m thrilled your family loves it as much as mine does. Thank you for taking the time to share that with me! ❤️
Can I use vanilla extract instead of a vanilla bean or the vanilla paste? And if so, how much?
You can use just 1 teaspoon of vanilla for the pastry cream as a replacement.
This cake is so moist and flavorful! I enjoyed making it just as much as I and my guests enjoyed eating it. Thank you Grandbaby Cakes!!
Wow so glad you enjoyed this!
Tasted delicious
Thank you!!