Creme Brulee Sheet Cake
3 cups unsalted butter
3 cups sugar
12 large eggs
6 cups flour
4 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons kosher salt
3 cups milk
1 (3 1/2 ounce) box instant vanilla pudding
2 cups milk
1 1⁄2 cups sugar
Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
Pour into the prepared sheet tray and spread to an even layer.
Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
Slice and serve.
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