Claire Saffitz Makes Crème Brûlée & Crème Caramel | Dessert Person

Claire Saffitz Makes Crème Brûlée & Crème Caramel | Dessert Person This is a choose-your-own-ending dessert. Made with the same base using the same cooking method, crème brûlée and crème caramel are like funhouse-mirror images of one another. Both are rich, delicate, vanilla-scented custards, but the former is topped with a hard, crackly caramel lid, while the latter is coated in a liquid caramel sauce that forms during baking (the caramel actually starts on the bottom, but becomes the top when inverted, like a flan). For even more original recipes and content join Claire Saffitz on Patreon. Benefits include Q&As, Videos, Recipes, Community Board & BTS content.   / clairesaffitz   #cremebrulee #clairesaffitz #caramel Ingredients: 3⁄4 cup granulated sugar (5.3 oz / 150g) 4 cups half-and-half (32 oz / 960g) Seeds scraped from 1 vanilla bean (pod reserved) or 2 teaspoons vanilla extract Generous pinch of kosher salt 6 large egg yolks (3.2 oz / 90g), at room temperature 2 large eggs (3.5 oz / 100g), at room temperature 1⁄2 cup demerara sugar (3.5 oz / 100g) What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Theme Song: Michael Guggino Editor: Hal McFall Assistant Editor: Asher Rogers Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar