Every December, when everything is hectic, this burnt sugar cream cake solves the dessert without me having to worry about complicated decorations or multiple cakes. It seems intricate, but the steps flow naturally, and the result is guaranteed. I almost always make it the night before, because it's the kind of dessert that gets better after sitting in the fridge.
Quick Info
Total time: approx. 2 hours (including cooling, at least one night in the fridge)
Servings: 10-12 slices
Difficulty: medium (requires attention to caramel and patience to cool)
Ingredients
For the burnt sugar cream:
- 1 liter whole milk
- 8 medium eggs
- 8 tablespoons sugar (for the cream itself)
- 8 tablespoons sugar (for caramelizing)
- 4 packets vanilla sugar
For the base:
- 6 eggs
- 1 cup sugar (approx. 200 g)
- 1 cup flour (approx. 200 g)
- 10 tablespoons milk (approx. 150 ml)
- 1 packet baking powder (10 g)
Preparation steps
1. Put 8 tablespoons of sugar directly into a pot or mold (about 26 cm in diameter). Leave the sugar over medium heat and occasionally swirl the pot until it melts completely and caramelizes evenly. Don’t leave it too long on the heat, or it will become bitter. When it is liquid and golden, swirl the pot to coat the bottom and sides evenly with caramel. Set aside for a few minutes to cool and harden.
2. Heat the milk until hot, but do not let it boil. In the meantime, beat the 8 eggs with 8 tablespoons of sugar and the vanilla sugar, using a whisk or mixer, until the mixture becomes light in color and slightly increases in volume. Slowly pour the hot milk over the eggs, stirring continuously so the eggs don’t cook. The mixture will be liquid, which is normal.
3. Pour the mixture over the hardened caramel in the mold. Place everything in a preheated oven at 200°C for 25-30 minutes. Use the static function if you have it, not ventilation. When the cream starts to set and gets a slight firmness on the surface, you can move on. If you insert a toothpick, it should come out clean, but it may be slightly moist.
4. For the base: mix the flour with the baking powder. Separate the eggs. Beat the egg whites until stiff, as for meringue. In a separate bowl, beat the yolks with the sugar and gradually add the milk, mixing until the mixture becomes creamy. Incorporate the flour with the baking powder, then the beaten egg whites in two or three batches, using a spatula, without mixing too aggressively – it should remain airy.
5. Remove the pot from the oven. Pour the base mixture over the semi-set cream. Smooth it gently with the spatula and return to the oven for another 30-35 minutes, still at 200°C. It is ready when the base becomes golden and firm to the touch.
6. Turn off the oven, but do not remove the cake immediately. Leave it with the door slightly open to cool slowly (this avoids thermal shock that could crack the cream or cause the base to sink too much).
7. After it has completely cooled to room temperature, place the mold in the fridge for at least 6-8 hours, ideally overnight. The cream will naturally detach from the walls and allow the caramel syrup to soak the base.
8. For serving, place a deep plate over the pot, hold it firmly with both hands, and quickly flip it over. If necessary, carefully run a knife blade around the edges before inverting. You will see the syrup flowing over the base.
Why I make this recipe often
It’s the kind of cake that doesn’t need decorations or expensive ingredients. You can make it in advance, it keeps well in the fridge, and stays fresh for two to three days. It has a classic taste, and the combination of the cool cream and the soaked base is suitable even after a heavy meal. It slices easily, doesn’t stick, and usually pleases everyone.
Tips and variations
Tips
- Don’t leave the caramel too long on the heat, or it will become bitter.
- If you see large bubbles in the cream while baking, you can cover it with aluminum foil in the last 10 minutes.
- For a smoother texture of the cream, you can strain the milk and egg mixture before pouring it into the mold.
- If you want a shinier surface, lightly grease the mold with a little butter before caramelizing.
Substitutions
- Whole milk can be replaced with a creamier plant-based milk (e.g., soy or almond), but the taste will be different.
- If you don’t have vanilla sugar, use vanilla extract (1-2 teaspoons).
- You can use flour type 650 or 000 for the base.
Variations
- You can add grated orange peel to the base for a different flavor.
- In the cream, a few seeds from a vanilla pod also work for those who want more fragrance.
- The base can include 1 tablespoon of cocoa if you want it to be marbled.
Serving ideas
- Sprinkle honey-glazed almonds, nuts, or caramelized hazelnuts.
- Serve with fresh fruits (mandarins, strawberries).
- It also goes well with unsweetened whipped cream if you prefer a taste contrast.
Frequently asked questions
1. Can I bake the cake in a water bath?
Yes, the result is even finer, but the baking time increases by 10-15 minutes, and the base may come out slightly wetter.
2. What do I do if the base sticks to the mold?
The simplest way is to use a removable-bottom mold or to run a knife around the edges before inverting. If it has stuck hard, place the pot on a small burner for 2-3 minutes to soften the caramel.
3. Can I reduce the sugar?
You can reduce it by 10-20% in the cream and base, but the dessert will be less syrupy.
4. Does it work with skim milk?
It works, but the texture is less creamy and the taste slightly blander.
5. Is it mandatory to leave it in the fridge overnight?
It’s not mandatory, but at least 6 hours helps the cream set and the base to soak properly.
Nutritional values (per serving, estimated, for 12 servings)
Calories: approx. 290 kcal
Protein: 7-8 g
Fat: 7-8 g
Carbohydrates: 45-47 g
It has enough sugar, but also protein from eggs and milk. The base is airy, not dense.
Storage and reheating
It keeps well covered in the fridge for up to 3 days. There’s no point in reheating it; it is served cold. If you want to slice it more easily, use a knife moistened in warm water. It does not freeze, as the texture of the cream changes.
Quick Info
Total time: approx. 2 hours (including cooling, at least one night in the fridge)
Servings: 10-12 slices
Difficulty: medium (requires attention to caramel and patience to cool)
Ingredients
For the burnt sugar cream:
- 1 liter whole milk
- 8 medium eggs
- 8 tablespoons sugar (for the cream itself)
- 8 tablespoons sugar (for caramelizing)
- 4 packets vanilla sugar
For the base:
- 6 eggs
- 1 cup sugar (approx. 200 g)
- 1 cup flour (approx. 200 g)
- 10 tablespoons milk (approx. 150 ml)
- 1 packet baking powder (10 g)
Preparation steps
1. Put 8 tablespoons of sugar directly into a pot or mold (about 26 cm in diameter). Leave the sugar over medium heat and occasionally swirl the pot until it melts completely and caramelizes evenly. Don’t leave it too long on the heat, or it will become bitter. When it is liquid and golden, swirl the pot to coat the bottom and sides evenly with caramel. Set aside for a few minutes to cool and harden.
2. Heat the milk until hot, but do not let it boil. In the meantime, beat the 8 eggs with 8 tablespoons of sugar and the vanilla sugar, using a whisk or mixer, until the mixture becomes light in color and slightly increases in volume. Slowly pour the hot milk over the eggs, stirring continuously so the eggs don’t cook. The mixture will be liquid, which is normal.
3. Pour the mixture over the hardened caramel in the mold. Place everything in a preheated oven at 200°C for 25-30 minutes. Use the static function if you have it, not ventilation. When the cream starts to set and gets a slight firmness on the surface, you can move on. If you insert a toothpick, it should come out clean, but it may be slightly moist.
4. For the base: mix the flour with the baking powder. Separate the eggs. Beat the egg whites until stiff, as for meringue. In a separate bowl, beat the yolks with the sugar and gradually add the milk, mixing until the mixture becomes creamy. Incorporate the flour with the baking powder, then the beaten egg whites in two or three batches, using a spatula, without mixing too aggressively – it should remain airy.
5. Remove the pot from the oven. Pour the base mixture over the semi-set cream. Smooth it gently with the spatula and return to the oven for another 30-35 minutes, still at 200°C. It is ready when the base becomes golden and firm to the touch.
6. Turn off the oven, but do not remove the cake immediately. Leave it with the door slightly open to cool slowly (this avoids thermal shock that could crack the cream or cause the base to sink too much).
7. After it has completely cooled to room temperature, place the mold in the fridge for at least 6-8 hours, ideally overnight. The cream will naturally detach from the walls and allow the caramel syrup to soak the base.
8. For serving, place a deep plate over the pot, hold it firmly with both hands, and quickly flip it over. If necessary, carefully run a knife blade around the edges before inverting. You will see the syrup flowing over the base.
Why I make this recipe often
It’s the kind of cake that doesn’t need decorations or expensive ingredients. You can make it in advance, it keeps well in the fridge, and stays fresh for two to three days. It has a classic taste, and the combination of the cool cream and the soaked base is suitable even after a heavy meal. It slices easily, doesn’t stick, and usually pleases everyone.
Tips and variations
Tips
- Don’t leave the caramel too long on the heat, or it will become bitter.
- If you see large bubbles in the cream while baking, you can cover it with aluminum foil in the last 10 minutes.
- For a smoother texture of the cream, you can strain the milk and egg mixture before pouring it into the mold.
- If you want a shinier surface, lightly grease the mold with a little butter before caramelizing.
Substitutions
- Whole milk can be replaced with a creamier plant-based milk (e.g., soy or almond), but the taste will be different.
- If you don’t have vanilla sugar, use vanilla extract (1-2 teaspoons).
- You can use flour type 650 or 000 for the base.
Variations
- You can add grated orange peel to the base for a different flavor.
- In the cream, a few seeds from a vanilla pod also work for those who want more fragrance.
- The base can include 1 tablespoon of cocoa if you want it to be marbled.
Serving ideas
- Sprinkle honey-glazed almonds, nuts, or caramelized hazelnuts.
- Serve with fresh fruits (mandarins, strawberries).
- It also goes well with unsweetened whipped cream if you prefer a taste contrast.
Frequently asked questions
1. Can I bake the cake in a water bath?
Yes, the result is even finer, but the baking time increases by 10-15 minutes, and the base may come out slightly wetter.
2. What do I do if the base sticks to the mold?
The simplest way is to use a removable-bottom mold or to run a knife around the edges before inverting. If it has stuck hard, place the pot on a small burner for 2-3 minutes to soften the caramel.
3. Can I reduce the sugar?
You can reduce it by 10-20% in the cream and base, but the dessert will be less syrupy.
4. Does it work with skim milk?
It works, but the texture is less creamy and the taste slightly blander.
5. Is it mandatory to leave it in the fridge overnight?
It’s not mandatory, but at least 6 hours helps the cream set and the base to soak properly.
Nutritional values (per serving, estimated, for 12 servings)
Calories: approx. 290 kcal
Protein: 7-8 g
Fat: 7-8 g
Carbohydrates: 45-47 g
It has enough sugar, but also protein from eggs and milk. The base is airy, not dense.
Storage and reheating
It keeps well covered in the fridge for up to 3 days. There’s no point in reheating it; it is served cold. If you want to slice it more easily, use a knife moistened in warm water. It does not freeze, as the texture of the cream changes.