So I went to this restaurant this afternoon with a couple of my girlfriends. I noticed on the dessert menu there was a "creme brulee cake.". This sparked my curiosity, so I HAD to try it. It was very rich but for the life of me, I can't figure out what the cake was made of. There was this AMAZING frosting on it with carmelized sugar flakes on top. It sort of tasted like vanilla, but maybe with a little cinnamon in it?? The filling was the thick custard that's found in creme brulee. Thought I would share it with you all and see if maybe anyone has ever heard of this? If not, I'm thinking of inventing my own recipe!
I saw a cake on Sugar Rush where they used a hot iron to carmelize sugar on top of a cake. So, make a custard filling, put it in between some butter cake and than use a hot iron to carmelize the sugar. Maybe?
Rachel
I'm not sure if this is the recipe you had at the resturant. It is a cream brulee cheesecake:
Creme Brulee Cheesecake
48 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 tablespoons low fat sour cream
6 eggs
3/4 cup heavy cream
3 cups vanilla wafer crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)
Preheat oven to 325 degrees F.
In a bowl place the cream cheese, 1/2 cups of sugar and sour cream and beat on medium speed until mixture is smooth. Add the eggs, heavy cream and orange peel. Beat until all the mixture is smooth.
In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar. With fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture. Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan. Bake for 40 minutes or until set.
Remove very carefully the springform pan from water and let cool for 30 minutes at room temperature.
Refrigerate for 4 hours or until serving time.
Slowly unmold the cake from the pan, sprinkle with the remaining sugar and broil under broiler until sugar melts and browns (be careful not to burn the sugar).
To serve, place cheesecake on a serving platter and surround with fresh strawberries, raspberries and blueberries.
It was a small, local restaurant named Tam's. I had my rehearsal dinner there back in March but the waitress said they just started this creme brulee cake a couple of weeks ago. Of course, I asked for this recipe, and no such luck. (I totally understand, I don't like giving out my recipes either but thought it was worth a shot). That creme brulee cheesecake sounds very similar, but the cake was vanilla or butter type. I think I am going to try to make one this weekend. I figured out how to make a "pecan pie" cake so maybe I can figure this out too....
BTW, if anyone cares for the pecan pie cake recipe, please send me a PM. I will ALWAYS share recipes with CC'ers, just no one else 
I just found a Creme Brulee Cake description:
Vanilla chiffon cake layered with vanilla bean custard and caramel filling
So, if we take a Chiffon cake, fill it with the vanilla bean custard, and than find a way to have the crusty carmelized sugar, would we match pretty close to the one you had?
Rachel
Was the carmelized sugar in the filling or on the actual top of the cake? Sorry, I'm a Brulee FREAK and I'm super curious about this idea.
Rachel
The carmelized sugar flakes were on top of the icing. The icing was vanilla buttercream - chiffon cake is EXACTLY what I think it was. It was very rich and sort of firm, but not like pound cake firm. I know it sounds crazy but that cake was a slice of heaven. I think we may have figured it out! So...who's gonna try this first??
Well, if I had a kitchen to do it, I'd do it tomorrow. Unfortunately, I won't be doing any baking for about 4-6 weeks unless I can borrow someone's kitchen. :-/
But, as soon as I'm in my own apartment, YOU BETCHA! I also found a recipe for mango passionfruit brulee that I have to try. LOL
Rachel
i've been thinking about offering a creme brulee cake as well but haven't quite decided on how i would present it. i might just do something simialir to this site...http://www.cakenouveau.com/tasteb.html
click on first cake on left side.
I was thinking that you could put the cake in the freezer just long enough to freeze the buttercream, spritz it with a tad bit of water just sot he sugar would stick and than use a propane torch very quickly.
Rachel
I have the cream brulee creamer in my cabinet, a torch, and some free time....heheh
I've been thinking of this very same idea to offer customers, but I hadn't thought of using the vanilla cream filling...hmm! wonderful! Actually I'd thought of using a caramel flavored imbc filling or (getting crazy) a real fresh homemade caramel sauce (I happen to have some of that on hand, too!) Oooh... I don't know HOW crazy this could get...lol
I make cream brulee and creme caramel all the time for desserts for dh, so this would be a hit.
I'll let you guys know how it turns out.
*wandering off to dig out some ingredients*
I'm back. It just went in the oven.... 
I have the caramel sauce sitting on the counter, and caramel flavoring for the imbc,
but I was thinking....what about filling the layers with imbc, THEN sprinkling some sugar and toasting it with the torch, so there would be that bit of crunch BETWEEN the layers? Maybe a vanilla custard AND that for filling? or maybe four layers of cake with two layers filling with custard and the middle layer with just an oozy layer of caramel. Yeah, I think that might be it...
oh, the possibilities...!
I'll be back later.
SO JEALOUS! I want to do some cooking. *whimper*
Rachel
Update:
Ok, here's what I have done so far...
Cooled and torted two 8" rounds. Spread one layer with imbc flavored with bavarian cream (didn't have time or feel like making a custard).
I tried sprinkling some sugar and brulee-ing it, but that was, uh, not a good idea on top of imbc. Think butter puddle...
So, for the middle layer of filling I just poured on and spread some caramel sauce that I have.
Last layer of filling was just the bavarian cream flavored imbc again.
THEN for the crumb coat, I lightly spread some more of the caramel sauce on the whole cake.
It's chilling now, and I'll ice the whole thing with imbc flavored with a bit of caramel. And have a BIG slice.
The scraps taste AWsome. I used 2 TB of the powdered creamer in the cake, added with dry ingreds.
Ok, I'm having a piece, and let me say, it is ....SO GOOD, and it looks great plated, too.
Four layers of cake, three layers of filling. Two layers are bavarian cream, middle is a thin layer of homemade caramel sauce that sort of soaked into the cake, yet is also a bit chewy still, AND a bit of a crunch in there (from the fridge?, not sure, but it's terrific!), creme brulee flavored cake, and caramel flavored neoclassic bc from Rose L B's book.
ta die for, you guys. Gotta try it.
I'm adding it as a flavor to my website, for sure!
So i give you all credit for some very creative problem solving.
Generally when we (pastry chefs) make creme brule layered cake this is what we do.
first you make creme brule in a silicone pan or mold, or you can line a pan with really tightly sealed layers of commercial grade plastic wrap. Than you freeze it immediatley out of the oven.
next
you make a genoise ( fat free sponge cake)
and tort it.
flavour each layer with simple syrup but caramelize the sugar before you make the syrup to get the brulee'd flavour.
next make a bavrois, and begin layering the cake:
genoise,
bavrois,
brule,
genoise,
bavrois,
genoise.
than finish it as you like.
Now as you eat it you get real creme brule layered in with everything else.
and the brulee'd sugar flavour from the cake.
regards,
www.kincaellan.com
Yeah so I tried to make my own and disaster...I'm going to try again with methods ya'll have posted on this topic. This is going to be the latest frenzy in cake baking!
Bavrois is a custard of eggs milk and sugar cooked until it thickens and than gelatine is added. off the heat whipped cream is folded in and than it is poured into the cake layers. It sets firm like creme caramel but is not the same thing.
You can flavour the bavrois as well.
www.kincaellan.com
I have a CIoA recipe for a bavarian cream that sounds like your bavrois...cooked custard base, gelatin added, but can't recall if it had whipping cream. I'll have to check.
I'd like to try the cake I just did with an actual cream filling, but yesterday I had extra imbc on hand, so I went with that instead.
I love your instructions, though! Thanks! 
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