Creme Brulee

Total Time:
3 hr 30 min
Prep:
15 min
Inactive:
2 hr 15 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
Directions

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Propane Gas Torch Safety: Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.


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4.7 282
I don't get it, do I need to put them in the turned off oven for 45 minutes, just in the hot water or?? item not reviewed by moderator and published
This recipe is fool-proof! Absolutely perfect creme brûlée. item not reviewed by moderator and published
Cooked the custard mixture in the oven for 65 minutes total and it turned out perfectly. I don't have a torch, so after two hours of chilling in the fridge and letting them sit on my counter for another 20 minutes or so (and then putting on the vanilla sugar), I put my custards on the highest rack in my oven on high broil and let them do their thing. Don't let the oven heat up before putting the ramekins in; just stick them in cold, and the sugar melts as it starts and continues to heat. Out of the six ramekins, I broiled two (I'm saving the others for today and tomorrow since you can refrigerate them up to 3 days - will broil as I go through them). My husband and I ate one after we let them sit for about 5-10 minutes - it was warm still but we were desperate. But we just ate the other one this morning after leaving it in the fridge over night, and it was PERFECT. We will definitely use this recipe again! item not reviewed by moderator and published
I followed the recipe to the T and it was PERFECT! Cooked 24 hours ahead of time, refrigerated. Served with fresh berries, amazing! item not reviewed by moderator and published
I find 45 minutes wayyyy too short of a time for cooking. More like 70-75 minutes. I have a thermometer in the oven to double check the temp, too. Once you get that part right, the taste is fantastic. item not reviewed by moderator and published
Love creme brulee! I have this same recipe, but I use 8 yolks in mine. So simple, yet so delicious! item not reviewed by moderator and published
Tastes good, but to "set" the custard I had to nuke it! I suggest adding the word " hot" to the instruction "add hot cream a little at a time, stirring occasionally." When I added my cream it had cooled a bit as I was whisking the eggs and sugar, so I think that's where I went wrong? item not reviewed by moderator and published
when i was making this it went so well, then i refrigerated it, i check couple hours later. the top was fine but the body was still liquid. how can i prevent that next time. item not reviewed by moderator and published
Perfect item not reviewed by moderator and published
So good and very rich! It's simple, too. Another good one, Alton! item not reviewed by moderator and published
AMAZING. simply delicious. I love how simple this recipe is. There's no reason to have a million different ingredients in such a delicate dessert. item not reviewed by moderator and published
Excellent recipe. I used plain granulated sugar on the top and raw sugar in the batter and it turned out wonderfully. Letting it sit for 30 minutes was a tad too long, so next time I will probably let it sit for 25 minutes before torching it. I will definitely use this again! item not reviewed by moderator and published
I made this for a bunch of friends tonight and, holy cow, I've never seen a group of people react so favorable. This recipe kicks butt. Here's the thing. I used a convection oven and the custards began to brown at about 35 minutes so I pulled them out. They were jiggly like in the video so disaster was averted and at when it was time to serve they were just spectacular. Since it was a party I brought the butane torch and after a short demonstration let everyone make their own caramelized topping which just added to the greatness. item not reviewed by moderator and published
I made this exactly as Alton does except... I accidentally doubled the sugar. It was GOOOOOD!!!! :) item not reviewed by moderator and published
I am in love with my husband all over again for making this amazing dessert! And we had fun watching Alton's demonstration as always. I took the vanilla bean and added it to a separate container of sugar so that next time we will have real vanilla sugar to use. Not too rich but seriously yummy! item not reviewed by moderator and published
I,m still enjoining the fabulous taste. My favorite desert and I was able to make it!!! Thanks Alton, I wished you could try it, it is heavenly!!! :D item not reviewed by moderator and published
I made this for Valentine's and it was delicious. The only issue I had was a rough skin that formed on the top while baking. I did get ahead of myself and put the sugar with the eggs before whisking. I whisked for about 4 minutes, maybe too long? Otherwise I used the same proportions and it turned out fine consistency-wise. Yum!!! item not reviewed by moderator and published
What a joke. This is absolutely the worst recipe. 1 quart of heavy cream with 6 egg yolks and half a cup of sugar only results in a soupy mix that tastes like heavy cream. I should have gone with my gut when I saw most other recipes only use 1 pint, not a quart of heavy cream. I have no idea how these other reviewers got this to work, but I would throw this recipe in the trash where it belongs. item not reviewed by moderator and published
ALTON, Big Fat Smooch on yer Cheek just for you!!!~Loved yer tutorial..Made this & it turned out absolutely Perfect...your the best!! HUbby & my Grandchildren request it monthly & every visit...I'm looking like a pro..when I Brulee the sugar...and I feel like one too!Thank you!!>you really are the Best!!! ~Mimi~ item not reviewed by moderator and published
Superb! never fails to impress. item not reviewed by moderator and published
Okay I used 7 egg yolks since my eggs weren't huge but .... man was it good. First time I ever made Creme Brulee and it tasted amazing. Only thing, I need practice on using a torch with the sugar. I have no clue why some of the people said it didn't work. I am here to tell you, not only is this easy but it IS AMAZING! item not reviewed by moderator and published
This is not a good creme brulee recipe. It ends up being far closer to creme anglaise, as it ends up very loose to the point of being almost runny. Proper creme brulee should be much stiffer. The issue is that the proportions are way off. The same procedure can be used, but the proportions should be 2 cups cream, 1/2 cup milk, 1/2 cup sugar, 9 egg yolks, and two vanilla beans split lengthwise and with the contents scraped into the cream/milk mixture. Also, 1/2 cup sugar for topping is way too much, and will produce a crust that is thick and candy-like. A delicate crust can be achieved by taking a spoonful of sugar and pouring it on top of the creme brulee, tapping the side to cover the entirety of the surface, then tilting the ramekin and tapping out the excess. Only tried this because I lost my recipe and had to get it replaced from a family member. Also, buying vanilla beans in bulk is the only way to go. 30-50 beans can be had for around $40 online. item not reviewed by moderator and published
Incriedible recipe, we had 10 over for dinner and it was the perfect amount, i was glad to see none of the ingredients wasted! ($12 for a vanilla bean is a little much) it was my first time ever making crem brulee and trying it for myself.. but everyone seemed greatly pleased with the equal proportion of sweet and creamy. I would reccomend this recipe, if it is followed right and the best ingredients are used it turns out to be outstanding! item not reviewed by moderator and published
love it.... item not reviewed by moderator and published
FlyGal Please recommend favorite brand torch. Thanks item not reviewed by moderator and published
Wow, this recipe came out great. I ran out of eggs and used 4 instead of 5 yolks. I used vanilla extract, not the called for vanilla bean. It was beyond yummy. I will make it again for an upcoming Xmas party. item not reviewed by moderator and published
Another wonderful desert by Alton. I made it for a small party last night. It was the hit of the meal. Followed directions to the letter with one exception. I use long and shallow ramekins. I only cooked them for thirty minutes. The vanilla sugar is a must. item not reviewed by moderator and published
Wow! I'm sooo happy I decided to try this. I am not sure how those who have been making creme brûlée for years couldn't get this one right. Restuarant creme brûlée are a firmer because they have probably been prepped days before. With that being said, my husband LOVED this! He is so picky when it comes to creme brûlée. He travels with his job and has the chance to eat at tons of upscale restaurants and is very hard to p,ease. However, he was highly impressed with "my" creme brûlée skills ;. I only did the half recipe because of the comments mentioning how much it came out to be. I also did not make the vanilla sugar recipe with vanilla bean. I used vanilla extract instead of vanilla bean. I also made the top extra thick. Soooo good! item not reviewed by moderator and published
Horrendous recipe- please do not trust the good reviews. The proportion of egg yolk to milk is completely wrong for traditional creme brulee. This produced a very milkly, bland, frothy, pale-colored creme brulee with the wrong texture (is definitely runnier than traditional and lacks flavor. So disappointed... what a waste of ingredients. As someone who has made countless creme brulee, I should have known better before trying this recipe and stuck to my 7-8 egg yolks per 2 cups cream ratio, which creates the BEST creme brulee ever. Skip this recipe and use The Joy of Cooking or Julia Child's. item not reviewed by moderator and published
Loved it!!! I shaved some of the bean hull in the egg/sugar mix to add more flavor and added lemon juice to cut the sweetness. It was amazing!!!. My roomie even thought it tastes like the restaurants: item not reviewed by moderator and published
This is a fantastic basic creme brulee recipe. Great as is but my favorite take is to use 1/2 a tsp high quality almond extract. Then I make some fresh whipped cream with heavy cream, vanilla extract and sugar. The dollop of whipped cream is a great mellow contrast to the delicious rich brulee. I like to sprinkle the top of that dollop with some candied almond. (None of that is necessary as the simple creme brulee is gorgeous by itself as well! (I don't really get the review that strains the mix to get out "eggshell and cooked egg" ... don't put any eggshell in it ... and temper your egg mixture correctly and neither are ever an issue. item not reviewed by moderator and published
This was the tastiest thing I have ever made. My kids loved it. I wanted to wait until the next day to eat it but they were begging to eat it after the two hours. It was creamy and not to sweet. Perfect! item not reviewed by moderator and published
I didn't use quite as much vanilla but I did use the beans rather than extract and I'm so glad i spent the extra money. We had a dozen for dinner and this made the perfect amount. It was really pretty easy - i was so scared at first. But I'll do this again! It was the highlight of the meal! item not reviewed by moderator and published
This was wonderful...smooth, creamy & lots of vanilla flavor! The only thing I changed was substituting one pint each of heavy cream and light cream to cut down on some of the fat, but it didn't change the smooth creamy texture at all. One tip, before pouring into ramekins, pour the mixture from the bowl through a strainer into a measuring cup. This serves two purposes, one it takes care of any eggshells or scrambled eggs that might have been in the custard; and two it makes for easier pouring into the ramekins. item not reviewed by moderator and published
I liked it, but when I did it for work, in a creme brulee competition; I lost to the more traditional heavy in egg yolks recipe, probably three times as many. Anyhow, to me, this is a cholesterol-low-sugar friendly creme brulee. Next time, I will add more eggs. Sorry Alton. item not reviewed by moderator and published
Great recipe, will keep using. item not reviewed by moderator and published
This Creme Brulee recipe exceeded my expectations. I usually ONLY eat Bonefish Grill's Creme Brulee and nothing has ever come close to it. But this recipe was by far better than my favorite!! I used 8 - 4 oz ramekins instead of 7 oz and still baked it for 40 mins. I also used a little more sugar but it was a mistake on my part. It did come out too sweet but still came out DELICIOUS! When they are ready they look runny but not like liquid more like Jello. Remember Alton's comment, don't over cook the eggs. I let set overnight and they are creamy (They are "Creme Brulee's not flans or custards. I can't wait for tonight when we have friends over and try this. I will making this again and again. This recipe is definitely going into my recipe book! If it's your firsts time trying this, I suggest watching the video, it's only about 2 mins long and it covers everything you need to know. item not reviewed by moderator and published
As usual, Alton Brown comes through with a perfect recipe! It was so easy and the texture was divine. Far, far better than most restaurants. My only problem - and this is my own user error - was that I prefer the low, thin, wide ramekins and I had a hard time with the topping. But that is just something I will work on. FWIW the timing was the same on the cooking even though they were thinner. item not reviewed by moderator and published
Fabulous recipe. Would recommend waiting overnight to eat. Consistency was firmer. I used regular sugar for the main recipe, and turbinado for the glaze. Will definitely make this again! item not reviewed by moderator and published
OMG! first time brûlée attempt. OUTSTANDING! Guests were looking for more, " best I've ever had, and I've eaten it all over the world". baked in oven for 40 minutes, then left it in hot water bath for an additional 5, Creamy smooth, unbelievable taste! Great call Alton on the vanilla bean (madddagascar after boiling. I submerged it into a huge bowl of sugar, covered with plastic wrap and kept tossing it intermittently, and you end up with the most fragrant tasty vanilla sugar for not only the dessert but, coffee as well! item not reviewed by moderator and published
Stupid easy. Just made my girlfriend that is a brûlée freak the best either of us have ever tasted with absolutely no experience making anything like this. Made my own vanilla sugar and put a extra thick layer on to get done serious glass. Bomb item not reviewed by moderator and published
This is WONDERFUL! This surpassed any that I've had in any restaurant. The texture was SO silky yum! I find it interesting that some got such different results, giving only one star. I even found the baking time to be very close to right on. Mine needed just 5 extra minutes to have the perfect loose jiggle. Set up beautifully in the fridge. Will use this again and again. item not reviewed by moderator and published
Fabulous! Made it in coffee mugs and topped with berries in vanilla sugar. Mmmmmm item not reviewed by moderator and published
I've been using this recipe for a couple of years. It is simple and always turns out right. I have been in food and beverage industry for 25 years, and my family always orders creme brulee when offered at restaurants. For a fast "at home" recipe, Alton Brown's recipe is an excellent option. As with everything, cooking times differ based on appliances, gas vs electric, etc. item not reviewed by moderator and published
AMAZING !!! If you follow the directions, temper the eggs properly, allow it to sit 15 min, and DO NOT over cook it turns out great. They will seem "jello" like after 40-45 min and so many people take that as a sign that they are not done. THEY ARE. Take them out and they will firm up in the chill chest. Have made many times and now guests beg us to make this for dessert. A+++ item not reviewed by moderator and published
I'm sorry, but this recipe was completely disappointing, especially since it came form Alton Brown. I thought it was very odd that the cream-egg mixture wasn't being cooked over a double boiler before going into the water bath, and it was! The dish did not set up even though I cooked it 50% longer than suggested. So disappointing. Thanks for ruining an otherwise great birthday dinner for my husband. item not reviewed by moderator and published
The creme is runny initially but once you let it set in the fridge overnight, the texture is perfect. Delicious and very easy. I am making this again next week for christmas dinner : item not reviewed by moderator and published
A great taste even when using plain sugar instead of vanilla sugar. Have found it needs 65 minutes for a perfect texture not 45 @ 325 (f. item not reviewed by moderator and published
I've made this twice and the flavor is more than perfect!!! But my Creme brûlée doesn't get thick like it should, and is kind of runny am I doing anything wrong? Other than that my family and I devour it still : item not reviewed by moderator and published
This recipe was easy and resulted in the very best creme brulee I ever made. item not reviewed by moderator and published
Seriously delightful creme brulee! I made half a recipe with a whole vanilla bean and it was delish. Also, the half recipe made 4 servings in my 5-inch creme brulee dishes. The custard itself is not as sweet as I've had in my favorite restaurant, which is a really good thing in my book. I use the vanilla sugar in the custard and on top, so it is a vanilla lover's dream. Thanks for the recipe! item not reviewed by moderator and published
This is the classic Creme Brulee recipe, so delicious. I made it following the recipe, only thing I did differently was used some delicious vanilla raw sugar my son and daughter-in-law made for the brulee top. item not reviewed by moderator and published
LOVE creme brulee and have used this recipe MANY times to entertain family and friends. It's always a big hit. One thing I learned is to put the creme brulee in for only 35 minutes. Maybe my oven is a bit strong, (or we're a bit picky with our creme brulee but the first time I made them, the 40 minutes overcooked the creme brulee and the custard wasn't as liquidy as we like it. I usually only keep them in the oven for 35 minutes and they come out perfect! (the center is super jiggly, whereas at 40 min, it didn't quite jiggle so much. item not reviewed by moderator and published
This recipe is awesome. Its easy to make and turns out fantastic, my husband & kids love it. I always end up with more than enough to fill my ramekins, so I just pour the extra in a small pyrex dish & bake it along side the others. The vanilla beans add so much compared to extract & the vanilla sugar is great in cakes, muffins & my morning coffee. item not reviewed by moderator and published
I've made this recipe for my family twice now and it has been a hit both times. I seem to always end up with extra, making more like 9 instead of six servings, but extras never seem to go to waste. My family later had a creme brulee at a french restraunt in Vegas and said that they were as close as you could come. I highly recommend the vanilla bean but, I don't do the vanilla sugar. I just add a tablespoon of vanilla extract to the sugar and it seems to work just fine. I would recommend this recipe to anyone. You won't regret it. item not reviewed by moderator and published
I made creme brûlée for the first time with this recipe...couldn't wait to use my little torch. Not only is this recipe easy to make but the taste is seriously sinful. Try to stick with vanilla beans...makes a huge difference in vanilla intensity having the vanilla pulp in the finished product. My husband and adult children request it often. Additionally, my son ordered a creme brûlée in a new York upscale restaurant, he said the taste didn't come close to this recipe. item not reviewed by moderator and published
My hubby made this last night, and it was so yummy! I never doubt any recipe from Alton Brown, and when looking for a recipe, I lean towards his first! You rock Alton! This one is definitely a keeper!!! Thanks to Alton I never have to pay $10 (or more at my favorite fine dining restaurants for a top quality creme brulee! item not reviewed by moderator and published
FYI I use a mason jar with the used beans and sugar. when i use sugar from the jar I just add more sugar It keeps imparting its flavor forever. Ive had a jar going for years I tell everyone its for baking. And its great in tea. enjoy item not reviewed by moderator and published
This is soo delicious!!! I just make the half of the recipe cause I ran out of the cream =p but I put 1 vanilla bean in it and it comes out great!! and I use 4oz.ramekin and I think it is a perfect serving size.. Best creme brulee that I've ever had item not reviewed by moderator and published
Absolutely the best. The serving size is a little big , this one will give you about 7 ramekins. HOWEVER , and I would really like Mr. Brown to try this as well - try saffron instead of vanilla !!! It is intense. Of course , one must know how to deal with saffron in the first place. For this size of recipe , crush a couple of hefty pinches and dissolve in some of the cream before adding to the hot cream. item not reviewed by moderator and published
I can't believe how easy this was, and SO delicious! I couldn't find a vanilla bean so I used 5 tsp of Trader Joe's Vanilla Flavoring and regular sugar. Next time I make this I will make the serving half as big. To eat a whole serving this size is very difficult, it's just too much of a good thing. Thanks to this recipe, the best creme brulee I've ever had, I made! Watch the video, it totally brings the recipe to life and you'll know exactly what you're doing. item not reviewed by moderator and published
Alton you rock as always! This a great tasting crime brûlée item not reviewed by moderator and published
The recipe came out as written. Easy, and tasted good. Though for me, with all of this heavy cream, egg, and sugar I need more bang for the calories. I even added a touch more vanilla, in the form of extract, and a teaspoon of Grand Marnier and it still lacks a kick for me. Next time I will experiment for more taste. Sorry, a 5 for technique but a four, at best, for taste. Update: I made this for the second using more van. extract, appox. I tsp per cup of cream and 1 tbl of Grand Manier per each.. Much better but next time I will do a touch more of each. I still want that stronger taste over just eating vanilla pudding. V/Beans cost $15 bucks in town. Gotta go to the internet and get some much cheaper. item not reviewed by moderator and published
I love Alton's idea about leaving the vanilla pod in the cream while it steeps and using vanilla sugar is a stroke of genius! My go to recipe. You can't go wrong with Alton or Ina! item not reviewed by moderator and published
easy to make and delicious! item not reviewed by moderator and published
This was my first go 'round with any sort of custard dessert. Made it for my Mom-in-Law for her birthday, and it turned out BEAUTIFULLY! Smooth, velevetty and not too sweet, it's a great alternative to cake or other heavier desserts. There's nothing quite like the first crack through the sugar after it's been torched. item not reviewed by moderator and published
I have made several creme brulee's and this BY FAR is the most amazing so save yourself some time and stop searching here. THIS IS YOUR RECIPE!!! One tip I have is when your putting the sugar on the top, use a small wire sieve to sprinkle the sugar on even. It evenally distributes the sugar all over. Hope this helps. ENJOY! item not reviewed by moderator and published
Wonderful!!! What I did different was: regular sugar as I could not find vanilla sugar. Also, I used vanilla extract only (4 teaspoons,tasting along the way, no vanilla bean. Still it was fabulous and received rave reviews from my dinner guests. Will definitely make again! item not reviewed by moderator and published
Excellent and quite simple served with fresh berries a hit! item not reviewed by moderator and published
Wow Wow Wow! item not reviewed by moderator and published
I had never made Creme Brulee before, but order out often. I used this recipe and it was easy to follow and the taste was great! I would recommend it to anyone. item not reviewed by moderator and published
My first time making creme brulee and it was divine, velvety and satisfying accomplishment. Two thumbs up. I didn't have a blow torch so I broiled it for 3 mins or so while keeping an eye on it to avoid burning it. Try adding a few slices of lemon zest to give it an aromatic flavor. Happy cooking! item not reviewed by moderator and published
I followed this recipe step by step and it came out nearly perfect! It was missing something at the end... just a touch of salt. I added a teeny tiny sprinkle on top of the finished product and that worked out perfectly! I felt the salt balanced out the sweetness of the sugar. Thank you Alton for a restaurant quality desert : Delish!! item not reviewed by moderator and published
FAB-U-LOUS!! My hubby's favorite and I made it as a surprise tonight. Only problem was that I couldn't find my torch and the lighter didn't work so well. Only one of the three I brûléed turned out with a phenomenal crust. The custard was amazing! Can't wait to find my torch and try it again : item not reviewed by moderator and published
Absolutely fantastic! item not reviewed by moderator and published
Wonderful! Only change I made was to use regular sugar instead of vanilla sugar and it was fantastic. Not too creamy, not too eggy. A total winner! item not reviewed by moderator and published
best creme brulee ever item not reviewed by moderator and published
First time out, I followed the recipe to the letter. Fantastic results! Custard was rich and creamy. Alton's descriptions of what to look for (yolk/sugar color, when to remove from oven were spot on. Had I not watched the very brief video, I'm sure I would have overcooked. I did add extra shot of vanilla - about 1 tsp - still got the fragrant, subtle flavored creme I was looking for - highly recommend this recipe for both ease and end result. item not reviewed by moderator and published
This being my first creme brulee I ever had, I guess it they're not my style. It was good but just about it. item not reviewed by moderator and published
Best creme brûlée ever. simple and easy! item not reviewed by moderator and published
As a professional Pastry Chef, I have been doing Cream Brulee of years. This recipe is one of the best out there. Great flavor, easy to do at home, and with the addition of the vanilla sugar, I thought this recipe was amazing! For New Years, I added some pink guava puree to the cream while heating, and got a wonderful tropical burlee. item not reviewed by moderator and published
I cooked this for my New Year's dinner. It came out deliciously smooth and creamy with such great flavor! I had added 2 tablespoons of Grand Marnier to the custard after tempering the eggs, but I didn't notice a whole lot of flavor from the liqueur. Perhaps next time I'll try Baileys or Kahlua. item not reviewed by moderator and published
Just made this for the first time. I don't know what people have done who have found this recipe unworkable because it came out perfectly for us. We used very small ramakins and it made 18. I cut the cooking time to 30 minutes and it was just right. I need a little work on my brulee-ing but that will come with practice. Very tasty and super simple to do. I'd like more vanilla flavor but I can fix that. Maybe I"ll even mix it up and use some almond extract. Very pleased. item not reviewed by moderator and published
the custard tasted wonderful, and it held up to the heat of the torch. perfect! item not reviewed by moderator and published
This is THE BEST creme brulee recipe EVER. I never write reviews but felt like after 2 years of using this recipe, I had to because it is that delicious. I love the flavor of the vanilla bean and even add an extra teaspoon of pure vanilla extra for a more intense vanilla flavor. So good! You will not be disappointed!! item not reviewed by moderator and published
This is a great easy recipe. I added some lemon zest to the cream while cooking to add another layer of flavor then strained it before adding to the yolks. It is wonderful! item not reviewed by moderator and published
this is THE EASIEST, THE BEST TASTING,THE MOST FOOLPROOF creme brulee recipe ever. creme brulee is my go to recipe when i need a little dazzle, but not so much work on the making end and not so much worrying if stuff will turn out well. i have made it 4 times since thanksgiving and it NEVER failed and was just delicious and appreciated by old and young kids(like my 2 year old grandson. don't know what mammadoom did wrong - it's a perfect recipe. item not reviewed by moderator and published
It was far too runny so I had to cook it for much longer than the recipe called for and it wasn't ready for the end of the meal. You need to add at least 3 more egg yolks to make it acceptable. I was very disappointed and do not recommend this recipe. item not reviewed by moderator and published
Incredible - made these for Christmas Eve dinner - foolproof. Love Alton! item not reviewed by moderator and published
This is AMAZING! I purchased a small 'torch' at a kitchen store specifically to make this recipe last year (I love Alton Brown's recipes and this was definitely EASY even though it say intermediate. Everyone thinks I spent HOURS preparing it, yet is it the easiest dessert I've EVER made (and I inherited some incredible recipes from my mom...most of which she wouldn't give up until she passed away...now I have dozens of handwritten ones that were handed down in the family. Am making it again tonight for Christmas Eve family dinner and know it will be the HIT of dinner tomorrow night! item not reviewed by moderator and published
Did not have a torch so I tried burning the sugar under the broiler... All it did was melt the creme. That aside....the creme itself is not what I was looking for. If you like the ones that are yellowisher and have a stronger egg taste, this recipe is not for you. Kind of tasteless for me, more of a softer panacota than a true creme brulee. item not reviewed by moderator and published
AMAZING! I have made this recipe several times, sometimes adding cinnamon (try it!. After having tried several recipes to get the perfect restaurant creme brulee, this one is the closest I have found. I think the secret is more whipping cream than other recipes. When I have run out of butane for my torch, I have stuck my ramekins under the broiler for a couple mins and it turns out just as good, but keep an eye on it, because the sugar can burn FAST! item not reviewed by moderator and published
mmmmmmmmmmmm item not reviewed by moderator and published
Came out perfect, very easy...just used regular sugar instead of vanilla suger. Was fantastic. item not reviewed by moderator and published
It was awesome,, and I love it really burnt at the tops because it really brings the sugar in yumm!! item not reviewed by moderator and published
Easy to make and its HEAVEN : We made it today for thanksgiving and our anniversary tomorrow....and it was GREAT ! Since we don't have a torch, I melted 1 tbsp sugar + 1/4 tbsp water in non-stick pan...once it reached amber color in liquid state, I poured it on top of one ramekin and then turned the ramekin to cover entire surface of custard evenly. After 5 mins, it was hard and made that perfect sound when broken with spoon. Oh My God, I can still feel the awesome taste in my mouth..yum yum yum...Happy Thanksgiving Alton..You Rock !!! item not reviewed by moderator and published
This classic recipe is both easy and turns out perfect in every try, due to good instructions on this webpage. Every time I make it, people actually consider me a professional chef - which I am not! Thank you so much Alton and keep up the good work! item not reviewed by moderator and published
It was even better than in the restaurants item not reviewed by moderator and published
Surprisingly easy to make. item not reviewed by moderator and published
Living at 7,000 ft most recipies need to be tweeked a little. This came out awesome the first and second time I made it! No tweeking needed.. Love it! It is now a regular at our house! I did use shallow/oval ramekins instead of the tall deep ones. item not reviewed by moderator and published
NO! Pre heat your oven while you mix the custard and put water on the stove and let it come to a boil while you mix the custard. Pour the custard into the ramekins and place them in a baking pan. Open oven and sit the pan on oven rack and carefully pour enough "BOILING" water into pan to come 1/2 way up sides of ramekins. Close oven and DO NOT open door until minimum cook time has passed. This is to keep the heat in the oven. I hope this helps you. Retired Chef. item not reviewed by moderator and published
Your oven might be the issue. Try lowering the heat and cooking it longer. Like any recipe, practise makes perfect. Keep tinkering and you'll get it :) Good luck. item not reviewed by moderator and published
There is always a chemical reaction when you have eggs and sugar setting together (especially just the yolks) that creates the hard goup when added to a recipe that cant be cooked out. That is probably why you had the rough skin formed on top! next time i would highly suggest whisking them together immediately so that doesn't happen! :) item not reviewed by moderator and published
After the mix has cooled and before cooking, if you skim the layer of silky, bubbly cream on the top then pour into your ramekins, you won't have that happen. I'll hazard a guess and say it probably didn't brulee properly, did it? item not reviewed by moderator and published
The texture doesn't have anything to do with the ratio of cream to egg but rather how long you cooked it. It should be slightly set, like a soft jello when you take it out. Leave it in longer and it will turn out just fine. item not reviewed by moderator and published
Seriously? You concluded from your one single attempt at this recipe that the proportions were off? Based on the data, is it more likely that you got it wrong, or that everyone else did? 6 egg yolks to a quart of cream is perfectly sufficient to set a soft custard. FYI, this recipe is identical to the one I used at my job making desserts at a high end restaurant. I churned out creme brulees in mass quantities and this ratio was totally reliable. item not reviewed by moderator and published
Maybe it's just preference but I have always preferred my creme brulee like creamy pudding not jello. Every time I've gotten it in a restaurant it is a very soft texture? item not reviewed by moderator and published
Never had a creme brûlée this soft anywhere, in Europe or the US. Cooked mine for over an hour, but there just isn't enough egg to set it item not reviewed by moderator and published
Try looking for vanilla beans at international markets, co-ops, or organic food marts. They usually sell there for $2.00-$3.00 each. item not reviewed by moderator and published
Honestly . . .home depot. A "creme brulee torch" will set you back at least double a standard plumbing torch, and run out of fuel very quickly. Yes, it's slightly unwieldy, but I've never had a problem with it. It's not precision work. As a comparison, Williams Sonoma has a torch for $50, as compared to $20 from home depot. Also, a lot of them use butane canisters, which under extended use can be a problem, as the butane needs to vaporize in the canister. item not reviewed by moderator and published
How much extract did you use? I don't have a bean. TIA item not reviewed by moderator and published
If the recipe you used was the best ever, then why would you be in search of a new recipe. Just asking... item not reviewed by moderator and published
to~ elleelise The proportion to heavy cream to egg yolk*** not milk, and try this recipe again using higher quailty products, it may change your overall product's texture/taste! item not reviewed by moderator and published
The original poster is quite correct, it has nothing to do with quality of ingredients. I posted a better set of proportions above. In fairness, I have been to many a good restaurant that couldn't seem to execute a proper creme brulee. It is one of those very traditional recipes that everyone seems to mess up. Frankly I don't even much care for the Julia Child recipe, as it is also closer to creme anglaise. item not reviewed by moderator and published
Thanks for the tip item not reviewed by moderator and published

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