Crème Brûlée Rahmkuchen
A decadent fusion dessert combining German Rahmkuchen’s buttery shortbread base with the silky vanilla custard and crackling caramelized top of French crème brûlée. This showstopper balances contrasting textures with rich, vanilla-infused creaminess for an unforgettable dessert experience.
Ingredients
- For the Shortbread Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup 1 1/2 sticks cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons cold water
- For the Custard Filling:
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean split and scraped (or 2 teaspoons vanilla extract)
- 6 large egg yolks
- 3/4 cup granulated sugar plus extra for caramelizing
- Pinch of salt
Instructions
- Prepare the shortbread base by combining flour, sugar, and salt in a food processor. Pulse to mix, then add cubed cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and cold water, pulsing just until dough forms clumps.
- Press the dough into the bottom of a greased 9-inch springform pan, creating an even layer. Use the bottom of a measuring cup to smooth the surface. Refrigerate for 30 minutes to firm up.
- Preheat your oven to 350°F (175°C) while the base is chilling. Once chilled, prick the base all over with a fork to prevent bubbling.
- Blind bake the crust for 15-18 minutes until just beginning to turn golden around the edges. Remove from oven and allow to cool slightly while preparing the filling. Reduce oven temperature to 325°F (165°C).
- Prepare the custard filling by heating cream, milk, and vanilla bean (if using) in a saucepan over medium heat until small bubbles form around the edges. Remove from heat, cover, and let steep for 15 minutes.
- Whisk egg yolks, sugar, and salt in a large bowl until pale and slightly thickened, about 2-3 minutes. If using vanilla extract instead of bean, add it now.
- Temper the egg mixture by slowly pouring about 1/4 cup of the warm cream mixture into the eggs while constantly whisking. Gradually add remaining cream, whisking continuously to prevent curdling.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and the vanilla bean pod.
- Place the springform pan with pre-baked crust on a baking sheet. Carefully pour the strained custard over the crust.
- Bake in the reduced-temperature oven for 35-40 minutes, or until the custard is set around the edges but still has a slight wobble in the center. It should not be completely firm.
- Cool the cake completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set the custard.
- Just before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled custard.
- Caramelize the sugar using a kitchen torch, moving constantly to avoid burning, until the sugar melts and turns a deep amber color. Let cool for 2-3 minutes until the sugar hardens before slicing.
Notes
- For the most authentic flavor, use real vanilla beans, but vanilla bean paste or high-quality extract works well too.
- The custard must cool completely before refrigerating to prevent condensation from forming on top.
- If you don’t have a kitchen torch, you can caramelize the sugar under a broiler – watch it closely to prevent burning.
- The brûlée topping is best done right before serving, as the caramelized sugar will soften in the refrigerator.
- A digital thermometer can help gauge doneness – the custard should reach 170-175°F (77-79°C).