Creme Brulee

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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!

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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.

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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.

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Great recipe, will keep using.

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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.

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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.

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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!

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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!

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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

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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.