10 Reviews of Creme Brulee

From: Sheena #2

On Jan 13, 2006

Mine turned out great! I didn't have any ramekins, so I used the small pie plate tins instead. Hand no problems and wow soooo delicious! Thanks!

From: Dani Jean

On Apr 20, 2005

Very sweet and delicious and forgiving. I admit I did alot of dumping didn't keep too good of an eye on the cream, but with my carelessness it still turned out perfect. It also had to spend alittle extra time in the oven than the recommended time. Thanks for the yummy recipe.

From: georgie

On Dec 1, 2005

i didn't have ramekins, so i used glass dessert cups. as a result (i think), the top of the c.b. was firm, but the bottom was milky, unfortunately. the flavor, however, was very good! so, i won't officially rate it until i at least follow the instructions appropriately.

From: hannah234

On Aug 27, 2007

This was so good. My family loved it so much. It has such a great flavor and I couldn't believe how simple it was! It did need a little extra time in the oven, however. Thank you so much for this wonderful treat!

From: LindaBelinda

On Mar 2, 2008

Very creamy and comforting! I had to add about 8 more minutes to the baking time for knife test. Delicious nontheless.

From: GreenEyesCO

On Apr 13, 2008

So easy and so good.

From: Cujo4x

On Dec 30, 2008

Easy and excellent. Great recipe. Thanks for posting it.

From: srooc1

On Nov 21, 2007

Best in the World! I added a few more egg yolks to make it a bit more "custardy"

From: TLu

On Feb 14, 2009

YUMMY! We enjoyed this very much the only change I made was to up the vanilla by half.

From: Rosealicious Chef

On Apr 17, 2009

Awesome! I made this for company a few weeks ago & will be making it again today. SO, SO great!! What I liked about this recipe is that it only calls for 4 egg yolks, while others call for 8 or 9….and although calorie & fat counters go out the window when it comes to French dessert….this recipe has less fat than most others. I prefer it cold, but it’s great hot too. Thanks for posting, Chris Reed.