Dee Dee wrote:
>
>
> > Similar, not the same. Creme Caramel uses milk and whole eggs. Creme Brulee
> > uses cream and egg yolks, and lot more of them. My recipe fore Creme
> > Caramel calls for 2 cups milk and two eggs, while Creme Brulee is more like
> > 2 cups heavy cream and 8 yolks.
>
> That's an easy comparison to remember.
> Tyler's recipe ingredients used more of the creme brulee ingredients,
> but not completely all yolks. Seems he was in the middle of the road
> between the two.
>
> Alton Brown's recipe did not call for the caramel, but used different
> toppings; i.e.,
> An assortment of jams, preserves, or dessert sauces such as:
> Blueberry jam, Apricot preserves, Butterscotch ice cream topping,
> hot fudge ice cream topping.
>
> None of these appeal to me. Have any of you tried this approach?
> Thanks.


Good god no. Creme Caramel is a classic, a simple work of art. There is no
need to mess with it. It is quick and easy, and delicious, a treat for the
eyes and the tongue.