Creme Brulee

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I use this recipe all the time except instead of heavy creme I use whipping creme. It is absolutely delicious. Some people think it is so much better than the ones they make at the five star hotels.

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These were much simpler to make than I imagined. I didn't have a torch, so I planned on using my broiler. SUPRISE!..broiler doesn't work. So I used a lighter. It was ghetto, it was painstaking, and it kindof worked.
The two I made went to my youth pastor, and even with the grainy sugar on top I guess they were still "amazing."
Make these.

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This turns out great, and the vanilla aroma is amazing! I had Alton's vanilla sugar, but wound up only having a scraped vanilla bean, so I put that in the cream like the recipe says but also used vanilla bean paste - a great sub for fresh vanilla beans, and easy to keep around!

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This is the best. Evey time I make it people rave.

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Great recipe & Paul0824 was right about the flambé kit from dessertsnow. I will never use a torch again. Thanks Paul & Alton.

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excellent

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Perfect recipe! Had to make my own vanilla sugar though. (couldn't find it in stores

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even after the first few steps a deep sweet aroma filled the kitchen and made our mouthes water! : I love this recipe!

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The recipe was simple enough, but it turned out very runny. I am not certain why. Round II may tell the story!

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Amazing recipe! The only change I made was for the sugar that I caramelized on top...I used Raw Sugar. When I used the regular sugar it just burned too quickly and just bypassed the caramel color stage and went straigh to black. So the raw sugar crystals worked really well! Otherwise the actual custard part was absolutely creamy and delicious! Will make this again!