Creme Brule Chiffon Cake

Hello friends  hope you all are doing good.This cake takes me down to my memory lane. My mom use to make the most yummiest chiffon cake and top it with cooled custard. I just loved the combo custard and cake. On my last visit she handed me this recipe which she saw in TV show. She didn’t know the chefs name but she liked the recipe very much. She wanted me to try it as both my mom and dad are diabetic and so she can’t try it.
This cake is best for those who don’t like over frosted cakes. The cake has three layers caramel custard and the chiffon cake. I wanted to try this cake for our anniversary but couldn’t as I was away from in my native.

So here’s my take on Creme Brulé Cake.Hope you all will like.


For the Caramel

  1. 1/2 cup sugar

For custard

  1. 3 whole eggs
  2. 200 gm condensed milk
  3. 200 gm evaporated milk(refer notes)
  4. 1 tsp vanilla essence
  5. 2 tbsp granulated sugar

For the chiffon cake

  1. 1/2 tsp baking powder
  2. 2 tbsp water and 2 tbsp milk dissolved together
  3. 1 tsp lemon rind
  4. 3 egg yolks
  5. 1/3 cup granulated sugar
  6. 3/4 cup cake flour
  7. 2 tbsp oil

For meringue

  1. 3 egg whites
  2. 1/2 tsp lemon juice
  3. 1/3 cup granulated sugar


First we will make the first layer of the cake that’s the caramel. For making caramel place sugar in your 8’inch cake tin and let it melt by own. Stir in between and let it reach light golden color. Switch of the gas and keep it aside.

Now we will make the second layer the custard. For custard beat eggs and sugar till sugar dissolves. Add evaporated milk and condensed milk. Mix well and add vanilla. Strain this mixture and pour it in the cake tin.

Next we will make the chiffon cake.First beat egg yolks and sugar till pale and fluffy and till sugar completely dissolves. Now add in the milk water mix and give it stir. Sieve in the baking powder and cake flour. Mix it well along with the egg mix. Add in lemon rind combine and keep aside.

Now for meringue beat egg white with sugar and lemon juice till its doubled its volume and is glossy.

Now fold in the meringue with the egg yolk and flour mix with cut and fold method. Add meringue in 3 additions. Mix carefully. Now add this mix above the custard mix. Bake this @ 180 degree celcious for 45- 50 mins by placing the cake tin above  a big oven proof dish with water. So that it cooks slowly in steam. After 25 mins open the oven and cover it with aluminium foil so that the upper part doesn’t get over brown. After the specified time check the done-ness with toothpick if its done the toothpick will come out clean. Cool the tin completely and then unmold. This can be served chilled or warm. Enjoy.



For evaporated milk i have take 400 gm full fat milk and reduced it till it reached half of its quantity.