Caramel Cinnamon Crepe Cake
Ingredients
- One 10.8-ounce bag soft caramels, unwrapped
- 2 cups milk
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 1/2 cups cold heavy cream
- 3 tablespoons confectioners' sugar
- 2 cups milk, at room temperature
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted, plus more for the pan
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cinnamon
- 4 large eggs, at room temperature
- Whipped cream, for topping
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