Is This a New Dessert? Claire Saffitz Attempts Crème Caramel Custard Cake | Dessert Person скачать в хорошем качестве

Is This a New Dessert? Claire Saffitz Attempts Crème Caramel Custard Cake | Dessert Person

Thank you to Heilala Vanilla for sponsoring today’s episode. Their vanilla is perfect for holiday baking and also makes a wonderful gift. Enjoy 20% off with code CLAIRE25 at www.heilalavanilla.com on all regular-priced products! Is this a new dessert? In today’s episode, I’m combining elements of crème caramel, tres leches, and a classic genoise sponge cake to create what I’m calling a Crème Caramel Custard Cake. Instead of soaking the cake in the traditional three-milk mixture like tres leches, I soak a genoise in a pourable custard base and let it rest overnight, so the cake absorbs the custard and becomes tender, silky, and sliceable beneath a glossy caramel top. The flavor really centers on vanilla, so I’m using Heilala Vanilla, which adds a warm, floral depth that carries through both the custard and sponge. High-quality vanilla makes a noticeable difference in a dessert this simple. This recipe requires patience: making caramel without crystallizing, whipping a stable genoise batter, soaking overnight, and baking gently so the custard sets without curdling. The result is a cake that looks dramatic when unmolded and has the soft, jiggly texture of flan with the structure of cake. #clairesaffitz #tresleches #flan #custard #cake Creme Caramel Cake Serves 8 Cake 300g (6 large) eggs 188g sugar Pinch of salt 188g flour, sifted 40g butter, melted and cooled 2 teaspoons vanilla extract Caramel 3/4 cup granulated sugar Custard 2 cups whole milk 2 cups heavy cream ½ vanilla bean 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 ½ cup demerara sugar (3.5 oz / 100g) Chapters 00:00 Intro 01:58 Ingredients & Special Equipment 03:59 Heilala Vanilla 05:23 Make the Sponge Cake 13:28 Make the Caramel 16:05 Make the Custard 20:30 Trim the Cake & Assemble 30:12 Remove & Let Cool 31:42 Serve 35:34 Cat cam What's for Dessert by Claire Saffitz is out now: 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/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor/Motion Graphics: Hal McFall Animation Credits: Character Designer/Animator/Backgrounds: Jack Sherry Character Rigger: Johara Dutton