Decadent mini cakes with a caramel base, creamy custard, and a tender cake layer — finished with toasted pecans for the perfect bite!

Why You’ll Love This Recipe

• Beautiful Presentation – These mini cakes look elegant and impressive.

• Rich & Creamy Texture – A silky custard paired with soft cake and gooey caramel.

• Perfect Make-Ahead Dessert – Chill them overnight for the best flavor and texture.

Ingredients

For the Caramel Layer:

• ¾ cup granulated sugar

• 2 tbsp water

• ½ tsp lemon juice

For the Custard Layer:

• 1 cup heavy cream

• ½ cup whole milk

• 3 egg yolks

• ⅓ cup sugar

• 1 tsp vanilla extract

• Pinch of salt

For the Cake Base:

• ½ cup unsalted butter, softened

• ½ cup sugar

• 1 egg

• ½ cup milk

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

For the Topping:

• ½ cup chopped pecans, toasted

• Optional: pinch of sea salt flakes

Prep & Chill Time: ~5 hours
Yield: 10 mini cakes
Per Cake Nutrition: ~290 calories | 18g fat | 27g carbs | 20g sugar | 4g protein

Step-by-Step Instructions

Step 1: Make the Caramel

In a saucepan, combine sugar, water, and lemon juice. Heat over medium until the mixture turns a deep amber color. Quickly pour into the bottoms of 10 silicone muffin molds. Set aside.

Step 2: Prepare the Custard

In a bowl, whisk together egg yolks, sugar, salt, milk, cream, and vanilla until smooth. Gently pour the custard mixture over the caramel, filling the molds halfway.

Step 3: Make the Cake Batter

In another bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Mix in the flour, baking powder, and salt alternately with milk until smooth. Spoon the cake batter on top of the custard layer.

Step 4: Bake the Cakes

Place the muffin pan in a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the muffin molds. Bake at 325°F (160°C) for 35–40 minutes or until a toothpick inserted in the cake comes out clean.

Step 5: Chill & Flip

Allow the cakes to cool completely, then refrigerate for at least 4 hours or overnight. To serve, carefully invert the molds onto a plate to reveal the caramel topping.

Step 6: Add the Finishing Touches

Sprinkle with toasted pecans, drizzle extra caramel if desired, and finish with a pinch of sea salt flakes for a gourmet touch.

Tips & Variations

• Use Silicone Molds – Makes flipping the cakes out much easier.

• Make It Nut-Free – Skip the pecans or replace them with shredded coconut.

• Extra Caramel Sauce – Double the caramel recipe if you want more sauce for serving.

Frequently Asked Questions

1. Can I make these mini cakes ahead of time?
Yes! These cakes are best when made a day ahead and chilled overnight.

2. Do I need silicone molds, or can I use a regular muffin tin?
Silicone molds make unmolding easier, but a well-greased muffin tin works too.

3. Can I skip the water bath when baking?
No, the water bath is essential to keep the custard silky and prevent it from curdling.

Final Thoughts

These Mini Crème Brûlée Caramel Pecan Cakes combine creamy custard, tender cake, and rich caramel into an irresistible dessert. Whether you’re serving them at a dinner party or preparing them ahead for a special occasion, they’re sure to impress every guest.