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Vanilla Bean Creme Brulee Recipe

Vanilla Bean Creme Brulee

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

Showing 11-20 of 31

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  • on March 24, 2008

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    I have made this recipe so many times I have memorized it. I usually double it because I constantly make it for big parties, so I had to just say that it is the most perfect vanilla bean creme brulee recipe I have ever used. The cooking times vary, but that's the trials that come with baking custards, so just keep an eye on them towards the end. sometimes a few are setting up before others, but no biggie. No oven bakes perfecly even. I have had many, many people tell me I made the best creme brulee they have had in their lives...You can't argue with that. Just remember to treat the ingredients gently! And as far as the extra 6 Tbs of sugar, I do add it into the creme brulee. I use additional for the top and have never once heard it was too sweet. (unless you like eating creme brulee that tastes like eggs

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  • on January 29, 2008

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    Recipe was smooth and creamy. Try this though....I substituted pure maple syrup for the sugar (equal amount. It was perfectly sweet w/a nice subtle maple flavor. For cheaper beans I went to vanillaharvest.com, a lot less than my supermarket.

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  • on November 22, 2007

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    I plan to make the Creme Brulee next week, on the show Emeril cut the vanilla bean open and scraped out the vanilla...I was not sure what he did with the bean. The recipe just calls for the bean to be put in the cream, does that mean not to cut it open?
    I just made Barefoot Contessa recipe last week for company and am anxious to try this one. If you can help me with the vanilla bean that would be great.
    Thanks,
    Mary Hair

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  • on July 30, 2007

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    This recipe was super easy. I substituted heavy cream for the milk (for a total of 3 cups of heavy cream and used shallow ramikens (about 3/4 inch deep, baked for about 25 minutes, and the consistency was perfect. The vanilla bean was essential to the flavor and it tasted just like the creme brulee i've ordered at many fine dining restaurants!

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  • on January 19, 2007

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    I make this recipe all the time, and we caremelize the sugar on our individual cups as we go. My husband, myself, and daughter LOVE it!

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  • on September 12, 2006

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    it was my first tome ever making it and eating it but now it is my favorite dessert
    thanks emeril

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  • on July 15, 2006

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    this recipe was by far the best creme brulee recipe ive tried. i tried paula dean's creme brulee but it was too rich. then i tried emerils and it was perfect! everyone at my party enjoyed it and i even got asked to make it agian!!! will make it again!!!!! MUST TRY!!!!!!!

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  • on June 14, 2006

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    I made this recipe for my husbands 50th birthday. The flavor was amazing but the consistency was off. It was runny and custardy at the same time. I cooked another batch longer with the same results. I just never could get it to set properly. Any suggestions would be appreciated since if at first you don't succeed....

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  • on June 08, 2006

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    This creme brulee is my favorite. I have had creme brulee at many fine restaurants and this recipe is comparable. It is not very difficult. You can split the recipe in half if you don't want to make too much. This recipe is very delicious.

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  • on March 13, 2006

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    i made this for valentines day for my husband along with a chocolate creme brulee from paula deen's recipe and it was fabulous..next time i will add one more vanilla bean to add a stronger hint of vanilla!

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