Creme Brûlée Sheet Cake

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Vanilla bean spread

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 cups Flour
  • 1/2 cup Shortening
  • 2 cups Sugar
  • 1/2 cup Sugar, very fine
  • 2 Vanilla bean

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Buttermilk
  • 1/2 cup Half and half
  • 2 cups Heavy cream

• Desserts

  • 1 large box Vanilla instant pudding

• Liquids

  • 1 cup Water

Found on chef-in-training.com

Description

Ingredients

• 2 cups flour
• 2 cups sugar
• ½ cup butter
• ½ cup shortening
• 1 cup water
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 vanilla bean, split and scraped
• 1 teaspoon vanilla bean paste
• 1 large box vanilla instant pudding
• 2 cups heavy cream
• ½ cup half and half
• 1 vanilla bean, split and scraped
• 1 teaspoon vanilla bean paste
• ½ cup very fine sugar for the topping, It has to be the very fine sugar or it will not work

Directions

• Preheat oven to 400 degrees F.
• Spray a 15x10x1 inch baking sheet with cooking spray and set aside.
• In a large mixing bowl, measure flour and sugar. Set aside.
• In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add the flour/ sugar mixture and stir to combine.
• Add buttermilk, then baking soda, then eggs, then scraped vanilla bean and vanilla paste in that order, mixing in-between each addition.
• Pour into a greased cookie sheet and bake at 400 degrees F for 20 minutes.
• Let cool completely.
• Combine all ingredients in a medium mixing bowl and beat on high for 1 minute until just thickened.
• After cake has cooled completely, spread filling mixture over cake.
• Let sit in the fridge for an hour.
• Sprinkle cake ½ cup very fine sugar over the top of the filling. Place under a broiler until sugar turns golden brown. Watch it closely.
• Refrigerate uncovered for 2 hours before serving.