1-First, preheat your oven to 325°F (160°C) and set up a water bath by placing a towel in a roasting pan and filling it with hot water halfway up the sides of your baking dish. This helps the custard bake evenly without cracking.

2-In a bowl, whisk the egg yolks with granulated sugar until they’re pale and thick, which forms the base for that creamy custard everyone loves.

3-Slowly mix in the heated milk and vanilla to avoid lumps, ensuring a silky texture.

4-Next, prepare the cake batter by combining the flour, baking powder, baking soda, and salt in one bowl.

5-In another, cream the butter and sugar until fluffy, then add eggs and vanilla extract one at a time.

6-Alternate adding the dry ingredients with sour cream and buttermilk to keep the batter smooth and airy.

7-Pour the batter into your prepared pan and bake until a toothpick comes out clean, then let it cool.

8-For the custard layer, spread the prepared vanilla pastry cream over the cooled cake and chill in the fridge.

9-Before serving, sprinkle the sugar on top and caramelize it with a torch for that signature crunch.

10-To ensure everything comes together, bake the custard until it’s set but still a bit jiggly in the center for the best texture.

11-Once done, let the cake rest and add any fun variations, like fresh fruit on top.