Choose-your-own-ending custards: crème brûlée or crème caramel from What's for Dessert: Simple Recipes for Dessert People (page 291) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanille extract for vanilla beans.

  • deb_7q5vx3 on February 12, 2026

    I made the Creme Caramel and it was delicious.

  • stef on January 02, 2023

    Made the creme brulee. Creme is made with demerara sugar which gives it a toasty colour. Bruelee is repeated twice which gives you a thicker surface to break thru. The creme brulee is nice and creamy and was ready in 30 minutes. My ramekins were oval.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.