Creme Brûlée Cake

If you haven’t noticed, I’ve been posting a lot of cooking and baking recipes recently. why? because when I’m stressed out, I cook or bake something. typically it’s baking, but dinner always needs made, too, so there you go. sometimes it feels like work is eating me alive and when the gym doesn’t cut it, I turn to my kitchen. I know what you’re thinking–enough lady, on with the cake…Yesterday, I made creme brulee (I can’t for the life of me figure out how to put the proper characters on that word in blogger) cake and it did not disappoint.

FULL DISCLOSURE: I took this prior to the whipped topping!

You Will Need:
-one fully cooked yellow cake–you can use a box if gluten isn’t an issue for you. For all my GF readers, I swear by this recipe. It tastes just like a box mix, which in my mind, is delicious. The mayo freaks me out, so sometimes I replace it with applesauce.
-1 can sweetened condensed milk
-1 cup melted caramels (once mine were melted it came out to be much more than 1 cup. Probably more like 2. woops…)
-2 cups heavy cream
-1/2 cup granulated sugar

1. Bake your yellow cake based on recipe.
2. While the cake is baking, melt caramels in a sauce pan, adding a bit of sweetened condensed milk so they do not burn or stick to your pot. DO THIS ON LOW HEAT!
3. As soon as you pull it from the oven, poke holes all over the place in it with a toothpick.
4. Pour the rest of the sweetened condensed milk on top and wait for it to soak into the holes.
5. When the milk has gone into the holes, pour the melted caramel on top.
6. Place in refrigerator.
7. In a stand-up mixer, pour heavy cream and granulated sugar.
8. Whip on high speed until peaks begin to form.
9. Soread whipped topping on cake.

*the original recipe calls for you to sprinkle sugar on top of the cake and then use a kitchen torch to crystallize the sugar like true creme brulee. I do not have a kitchen torch, but I really want to try this!!