Cream brûlée cake

METHOD

How to make it

1. 01

   STEP 1

   Done

   Put all the ingredients for the crust dough in the bowl of the food processor and mix with the pulse button to a crumbly whole.

2. 02

   STEP 2

   Done

   Knead the dough briefly on the worktop, pack in plastic foil and let rest in the refrigerator for at least half an hour.

3. 03

   STEP 3

   Done

   Fat a shallow form of 24 cm in diameter and cover the bottom with baking paper. I used a buttercake shape.

4. 04

   STEP 4

   Done

   Roll out the dough on a floured worktop and explain in the form. Press well and cut the edges nicely. Put in the fridge.

5. 05

   STEP 5

   Done

   Preheat the oven 175 degrees and fry the bottom 20 minutes blind and then still 15 minutes without blindbake filling.

6. 06

   STEP 6

   Done

   In the meantime, heat the cream with the milk and the vanilla on medium heat. Let go of the fire 10 minutes.

7. 07

   STEP 7

   Done

   Knock the yolks with the egg, 6 sugar and a pinch of salt in a bowl. Add the cream mixture knocking and pull through a fine sieve.

8. 08

   STEP 8

   Done

   Remove the cake bottom from the shape and place it on a reverse baking tray or baking tray. Lower oven temperature to 150 degrees Celsius.

9. 09

   STEP 9

   Done

   Gently pour the custard filling in the form and fry it 30 - 35 minutes until the filling is firm, but still slightly flexible.

10. 10

    STEP 10

    Done

    Let the cream brûlée cake cool completely and put until use in the refrigerator.

11. 11

    STEP 11

    Done

    Sprinkle the crème brûlée cake just before serving with the fine crystal sugar and caramelize it with a gas burner.