Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

For the cake, whisk together the flour, baking powder, and salt in a medium bowl.

In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternate adding the dry ingredients and the milk to the wet ingredients, mixing until just combined.

Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the custard layer, heat the cream and milk in a saucepan over medium heat until it begins to simmer, but not boil.

In a separate bowl, whisk together the sugar and egg yolks until well combined. Gradually pour the hot cream mixture into the egg mixture, whisking constantly to avoid curdling.

Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.

Once the cake has cooled, slice it horizontally into two even layers.

Spread the cooled custard evenly over the bottom layer of the cake. Place the second cake layer on top.

For the caramelized topping, sprinkle the granulated sugar evenly over the top of the cake. Use a kitchen torch to caramelize the sugar until golden and crispy. If you don't have a torch, place the cake under a broiler for 2-3 minutes, keeping a close eye on it to avoid burning.

Let the caramelized sugar set for a few minutes before serving. Slice and enjoy!