Crêpe Cake with Custard and Whipped Cream

Make sure to cook the first side only until it’s very light golden. Essentially, a dark crêpe is a tough crêpe, and you’re aiming for a super-delicate texture.

Custard:
4½ cups whole milk
2½ cups heavy cream
5 Tbsp. unsalted butter, cut into pieces
1 medium orange, freshly zested
¾ tsp. ground cardamom
¼ tsp. sea salt
1 vanilla bean, split lengthwise
10 large egg yolks
1 cup granulated sugar
¼ cup cornstarch

Crêpes and Assembly:
4 large eggs, room temperature
4 cups whole milk
⅔ cup granulated sugar
1 tsp. pure vanilla extract
2⅓ cups all-purpose flour, unbleached
½ tsp. sea salt
4 Tbsp. unsalted butter, melted, divided
1½ cups heavy whipping cream
3 Tbsp. confectioners' sugar
2 tsp. orange sanding sugar

For the Custard:
Combine milk, cream, butter, orange zest, cardamom, and salt in a large saucepan. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring occasionally, and cook until butter is melted and mixture is warm.

Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until light and very pale, about 3 minutes. Add cornstarch and whisk until no dry spots remain. Whisking constantly, gradually add warm milk mixture. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly, until custard is thick and pudding-like in consistency and just beginning to boil, 5-7 minutes.

Strain custard through a fine-mesh sieve into a clean medium bowl, using a heatproof rubber spatula to help press it through; discard solids. Cover with plastic wrap, pressing directly onto surface, and chill until cold, at least 2 hours.

Make-Ahead: Custard can be made 2 days ahead. Keep chilled.

Crêpes and Assembly:

Blend eggs, milk, granulated sugar, and vanilla in a blender until smooth and frothy. Add flour and ½ tsp. salt and blend just to combine. Transfer to a large measuring cup, cover, and chill at least 1 hour.

Heat a large nonstick skillet over medium, then brush lightly with some butter. Whisk batter to reincorporate and ladle ¼ cupful into skillet. Working quickly, swirl pan to evenly coat and cook crêpe, reducing heat if browning too quickly, until bubbles form on surface and edges are light golden, about 2 minutes. Slide a spatula underneath to loosen and carefully flip.

Cook on other side until a few brown spots appear, 15-30 seconds; transfer to a flat plate. Repeat with remaining butter and batter, stacking crepes on plate as you go (you should have 25 total). Let crepes cool.

Place 1 crêpe in the center of a flat plate or cake platter. Dollop a scant ⅓ cup custard over. Using a small offset spatula, carefully spread custard across entire surface of crepe. Repeat process with remaining custard and all but 1 crêpe. Place remaining crepe on top, then lightly cover cake with plastic. Chill 2 hours.

Using an electric mixer on medium-high speed, beat cream, confectioners' sugar, and a pinch of salt in a medium bowl until medium peaks form. Pile whipped cream on top of crêpe cake, making decorative swooshes with a spoon. Sprinkle with sanding sugar, if desired.

Make-Ahead: Batter can be made 2 days ahead; keep chilled. Crêpes can be cooked 1 day ahead; cover and chill. Cake (without whipped cream and sanding sugar) can be assembled 1 day ahead; keep chilled. Top with whipped cream and sanding sugar, if using, just before serving.