Creme Brulee

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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

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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.

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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.

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Alton you rock as always! This a great tasting crime brûlée

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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.

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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!

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easy to make and delicious!

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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.

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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!

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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!