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).

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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)

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