Crème Brûlée Mille Crêpe Cake

Twenty layers of delicate crêpes, smothered with a cloud-like vanilla bean whipped pastry cream and topped with a thin layer of crunchy, brûléed caramel.

📝 Ingredients

• 3 cups heavy whipping cream
• 3 tablespoons (1 1/3 ounce/ 37 grams) granulated sugar
• 1 1/2 cups whole milk, divided
• 1 vanilla bean or 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract
• 4 1/2 tablespoons (2 ounces/ 56 grams) sugar
• 3 tablespoons (7/8 ounce/ 24 grams) cornstarch
• 1/4 teaspoon salt
• 3 egg yolks
• 1 1/2 tablespoons (3/4 ounce/ 21 grams) unsalted butter
• 1 1/2 cup (6 5/8 ounces/ 188 grams) all purpose flour
• 6 tablespoons (2 5/8 ounces/ 75 grams) sugar
• 1/2 teaspoon salt
• 3 cups whole milk
• 6 tablespoons (3 ounces/ 85 grams) unsalted butter, melted
• 6 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 to 4 tablespoons (25 to 50 grams) granulated sugar

👨‍🍳 Instructions

1. 1In a large bowl, whisk together the flour,...: In a large bowl, whisk together the flour, sugar, and salt.
2. 2In another medium bowl, whisk together the milk,...: In another medium bowl, whisk together the milk, butter, eggs and vanilla until well combined. Pour the milk mixture over the flour mixture and whisk until well incorporated. Use an immersion blender to further mix the ingredients together until very smooth and lump-free. Alternatively, the batter can be mixed in a regular blender.
3. 3Cover with plastic wrap and refrigerate for at...: Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours. Meanwhile, prepare the pastry cream (recipe below).
4. 4Whisk the batter before cooking to reincorporate. Place...: Whisk the batter before cooking to reincorporate. Place 1/2 teaspoon oil in a 12-inch nonstick skillet and heat over medium heat until shimmering. Using a paper towel, wipe out skillet, leaving a thin film of oil on the bottom and sides.
5. 5Pour ¼ cup batter into far side of...: Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers the bottom of the pan. Cook crêpe until the surface is dry and crêpe starts to brown at edges; about 1 minute. Using a rubber spatula, loosen the crêpe from the side of pan. Using fingertips, hold on to one edge of the crepe and gently flip; it should be nicely golden in color. Cook until second side is lightly spotted, about 30 seconds.
6. 6Transfer crepe to a baking sheet or plate...: Transfer crepe to a baking sheet or plate lined with parchment paper. Repeat with the remaining batter and continue to stack the crepes on top of each other. Allow to cool completely before using for the cake.
7. 7In a medium saucepan, pour 1 cup of...: In a medium saucepan, pour 1 cup of the milk and the seeds and pod of a scraped vanilla bean or vanilla bean paste. If using vanilla extract, save for later. Heat over medium heat until simmering around the edges.
8. 8While the milk is heating, in a small...: While the milk is heating, in a small bowl, whisk together the sugar, cornstarch and salt. Whisk in remaining 1/2 cup milk, followed by the yolks.
9. 9When the milk mixture reaches a simmer, slowly...: When the milk mixture reaches a simmer, slowly pour the hot milk into the egg yolk mixture while whisking continuously. Return mixture to the saucepan and reheat over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Remove from heat, and strain the pastry cream through a fine-mesh sieve set over a medium bowl. Add butter and whisk until shiny and smooth. Whisk in the vanilla extract, if using.
10. 10Press plastic wrap directly on the surface to...: Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set; about 1 hour or up to overnight.
11. 11When ready to assemble the cake, in a...: When ready to assemble the cake, in a chilled stand mixer bowl fitted with the whisk attachment (or a bowl and an electric hand mixer), combine the heavy whipping cream and 3 tablespoons sugar, and beat at medium speed until frothy. Increase speed to high and continue to beat until cream holds stiff peaks. Be careful not to over whip.
12. 12Using a rubber spatula, gently fold the whipped...: Using a rubber spatula, gently fold the whipped cream into the cooled pastry cream, until evenly colored and no white or yellow streaks remain.
13. 13Place one prepared crepe on a large cake...: Place one prepared crepe on a large cake platter. Top with a generous dollop of the pastry cream filling; about 1/3 cup. Using a small spatula, spread the filling into a thin layer to completely cover the crepe.
14. 14Top with another layer of crepe and followed...: Top with another layer of crepe and followed by another spreading of filing. Repeat, alternating layers of crepe and filling, until you have reached 20 layers of crepe. Save the nicest looking crepe for the 20th (top) layer.
15. 15Refrigerate the assembled cake for 1 to 2...: Refrigerate the assembled cake for 1 to 2 hours. You could serve the cake as is or with a light sprinkling of powdered sugar. For a bruleéd top, sprinkle the surface of the cake with 2 to 4 tablespoons of granulated sugar and use a kitchen torch to caramelize the top. Refrigerate once again until the bruleéd top is no longer warm. Cut into slices and serve cold or at room temperature. Cake’s texture and flavor is best on the day its made.