Does anyone here have a recipe for a creme brulee flavored cake? I looove creme brulee and am trying to incorporate the same flavor into a wedding cake. Thanks! 
Have you tried using Creme Brulee flavored creamer in place of the liquid in a white cake? don't know if it would be a strong enough flavor or not. I just saw that the local super wa-ma had that flavor of creamer when I was there today. I almost bought it, but went with butter pecan instead. HTH
I have to tell you, creme broulee is one of my most popular flavors! I use the creme broulee creamer in place of water in my recipe, and add an extra egg. You have to try it ~ it's fabulous!!! However, I find it much too sweet for my taste, but it comes out perfect if you have something with a little bite in it, like raspberry, as a filling. HTH!
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I use it for my creme brulee cake, and it's delish. I add about 2 TB for a full batch of cake batter (scratch cake), added with the dry ingredients.
Then I torte the layers and fill each with a layer of homemade caramel sauce and homemade bavarian cream...
YUM
Ack, I'm just walking out the door, but my caramel and bavarian cream recipes are both from The Cake Bible (b.cream) and the Cake Book. The caramel sauce might be from Martha Stewart...any homemade caramel sauce would work.
gotta run.
If you still need it later, let me know and I'll dig it out tomorrow.
I have used the creamer in cake mix as well as in buttercream frosting instead of milk. It has came out delish each time and there are so many flavors to choose from.
Ack, I'm just walking out the door, but my caramel and bavarian cream recipes are both from The Cake Bible (b.cream) and the Cake Book. The caramel sauce might be from Martha Stewart...any homemade caramel sauce would work.
Thanks... I will just surf the net for a recipe!
I found this recipe
on the internet, I hope that help you!!!
Adapted from The Sweet Life by Kate Zuckerman
Crème Brulee Filling
1 vanilla bean
4 cups heavy cream
¾ cup sugar
8 yolks
¼ tsp salt
Preheat oven to 325°F
Preparing the custard
Run a paring knife down the center of the vanilla bean. Split it open with your fingers and use the knife to scrape out the tiny black seeds into a heavy bottomed saucepan. Add the cream, ¼ cup of the sugar, and vanilla pod and bring to just barely a simmer over medium heat. Remove from heat, cover, and allow the vanilla to steep in the cream for at least 15 minutes.
In a medium-sized bowl, whisk together the egg yolks, remaining sugar, and salt. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the remaining cream, whisking constantly as you pour. Strain the custard to remove the vanilla bean. If you are using vanilla extract, now is the time to add it. You can bake the custard right away or refrigerate the custard for up to 3 days.
Baking the custard
Pour the custard into a rectangular dish and place in a larger baking pan to be used as a water bath. Fill enough hot tap water to reach 2/3 up the sides of the dish. Cover with a cookie sheet or aluminum foil. If you are using foil, punch a few holes in it to prevent custards from steaming and overcooking.
Gently place the dish in the oven, being careful not to splash water onto the custards. Bake until the custards are set and have a uniform jiggle 40 to 60 minutes. The center should not move independently of the sides. (If the custard has been chilled add an additional 20 minutes.) Carefully remove the baking dish from the oven, let the custard cool, cover and freeze.
Preparing frozen custard for the molds.
When the custards are frozen solid, about 16 to 24 hours, run hot water around the sides of the pan, releasing the frozen custard. Cut the custard into squares depending on the size of the cake molds you are going to use. Freeze the squares again until you are ready to bake the cake.
Thanks everybody for your ideas, I will definitely give the creme brulee flavored creamer a try! 
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