39 Reviews of Creme Brulee

From: Odenata

On Jan 25, 2005

This was wonderfully creamy and yummy! I made a half batch and substituted a cup of unsweetened coconut milk for one of the cups of heavy cream, put toasted coconut on top and served it with mango. Fantastic!

From: debbillem

On Feb 24, 2003

Very very good! Easy to make. I followed the directions exactly and used a vanilla bean. The first time I made this I used tea cups, not a good idea. The next time I used ramekins of course these were just right. Again very good. I have placed this recipe in my guest file. Thank you Mean Chef!

From: Sharlene~W

On May 11, 2005

Couldn't decide whether to use your recipe or one from Fine Cooking. Soon discovered they were exactly the same, so that settled it. Fantastic results. I followed a suggestion I read somewhere else and filled pan around ramikins with hot water from a tea kettle. That sped up cooking time and they were perfectly done when I checked at 25 minutes. A scant teaspoon of baker's sugar sprinkled evenly over top of each serving was perfect. I plan to use this recipe many times in the future with various other flavors beginning with espresso bean and fresh ginger. Mmmmm and Thanks!

From: patnmalc

On May 12, 2005

great recipe but if you dont have a blowtorch just pour some sugar in a saucepan and over a low heat just till it goes brown then when you take them out of the fridge just pour over melted sugar

From: K9 Owned

On Feb 15, 2009

Ever had a day where you should just have rolled over and let the day happen without you? Today was mine. I love Creme Brulee but have never made it myself. My baby bro gave me a torch for Christmas so today I decided was the day. If it was possible to do more things wrong (despite the very clear instructions) I'm sure I would have found them. I scaled the recipe down to 2 and got them oven ready. 5 minutes later I realized I had forgotten to put them in a water bath. Out of the oven...add water to a baking dish and back in they go. 5 minutes after that I re-read the instruction and I had forgotten to cover the dish with foil. Back to the oven where there was no problem because I had not even turned it on!!! Dolt! Turned the oven on, covered it with foil and waited with my fingers crossed. Set in 25 minutes as I had used hot water to compensate for a cold oven. After chilling I sprinkled sugar on top and expected to 'blast away' with my torch. Sad, pathetic thing was no better than a lighter but I perservered. Now the custard was warm (UGH in my books) so I put it back into the fridge for 30 minutes. Despite all the mis-handling this was WONDERFUL and obviously fool proof. Thanks so much for the recipe Mooseybear. I'll be making this again soon with a full size propane torch

From: Chef #1099037

On Jul 19, 2009

Fantastic recipe. I've made this recipe like 5 times and they just keep getting better. In response to cismith, you should bake the creme brulee until it is a bit jiggly in the center. This will mean that it will be the right consistency when you put it in the fridge. Also, I left the creme brulee in the water bath for a few extra minutes (5-10) to help it set a bit more. I also used the 7oz deep ramekins, and everything turned out great! One more piece of advice. When you take the brulee out of the fridge remove the plastic wrap carefully and take a papertowel and remove any water that has condensated on the top, that way the sugar will carmelize more quickly!

From: Kate Joiner

On Feb 11, 2004

Another great recipie on your site. I had to cook a little longer so they were cooked all they way. And use the tamarindo sugar on top with the torch. I only made half the recipie for (4) of us and everyone was asking for more.

From: Mirj

On Dec 9, 2004

I had received a propane blowtorch as a gift so I needed to find a recipe to show it off. This is it. I only made half a recipe, which still gave me 6 ramekins, and they had to bake in the oven for a good hour until they were set. I used some of my homemade vanilla. A very creamy custard, and the fun part was cracking the sugar crust on top. Thanks.

From: BAS0GEN

On Nov 3, 2003

Easy to follow. Took closer to 60 mins to cook through.

From: Jesse Q

On Jun 23, 2006

Excellent and so easy to make. I poured mine into a pie shell and made a creme brulee pie. YUM!