Creme Brulee

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I've made this 3 times now and it's always a huge success!
For Christmas dessert this year, it was phenomenal as always. The best part was my sister's BF son using the torch to finish the brulee. He had fun with tools, and totally enjoyed the dessert.

We're having dinner at my sister's in a few days, and guess what's for dessert??

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My 22 year old son made this - he was so happy to be having creme brulee for Christmas he gladly helped me out - he ended up doing it all. Of course he loves the torch the best, but he was a trooper preparing the whole recipe. We did use the whole vanilla bean, however I didn't pay attention and make the vanilla sugar ahead of time - we will be better prepared next time. We didn't think it was too sweet at all. It did make 6 oblong ramekins, plus 2 small round ones. We will certainly make this again.

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This was excellent! I made a few changes:

I didn't have any vanilla beans but had a little Madagascar bourbon vanilla paste and vanilla extract. I used what paste I had and added extract to make 1 tablespoon - according to the jars this is equivalent to one scraped vanilla bean.

Because of one poster's comment about it being too sweet I used 3/8 Cup of sugar instead of a half. Sweetness was perfect.

I also added 1/8 teaspoon of salt and reduced the cooking time by 5 minutes.

Turned out awesome! Great recipe.

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I followed the basic recipe to a T and it was perfect. This yielded 8 servings and in the bottoms of 4 of the dishes I put semi-sweet chocolate chunks and in the other 4 dishes I put mixed berries. Thanksgiving had an extra sweet ending thanks to this recipe. I don't have to search for another creme brulee recipe, ever. Thanks Alton!!

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This recipe states for 6 people..... maybe for 6 very glutinousness morbidly obese americans.

But apart from said miscalculation..... this is not a creme brulee this is more like creme sugarlee.

Cut the sugar in half... it is just too sweet and nauseating

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I've made this desert for many years, but this is by far the easyiest and best recipe yet, Give yourself plenty of time for it to set properly, and I only baked it 20 minutes and took it out of the oven, then let it sn the water bath another 10 minutes, then I refrigerated it. I used the torch about 10 minutes befor serving. The consistancy was wonderful! I also cut the recipe in half, and am glad I did, otherwise I would have been oinkin' all the way to bed!

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Easy to make. I reduced the portion size to 4 oz because 6 oz is a lot after a meal. This is heavy whipping cream and egg yolks here after all. I used oven safe teacups instead of ramekins to keep my kitchen supplies simple. You can also use espresso cups for minis, that would be about 2 oz.

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i love this creme brulee. super easy, it is always a hit! of course, i always at least do 1.5 times the recipe and keep some around for a few days...it doesn't last long!

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This marked my first time (1 making creme brulee and (2 using vanilla beans instead of extract.

The dessert itself turned out wonderfully. Delicious, creamy consistency; rich, custard flavor. I'll definitely make this recipe again.

As for the vanilla. Yes, beans are expensive (when you buy them in a brick-and-mortar store; they can be had much more cheaply online. Yes, they're somewhat more difficult to work with than extract. But, it's totally worth it! I may never go back to extract again, for anything.

Two more things:

Make the vanilla sugar! It's not strictly necessary for this recipe, but it seems like it'll be useful for other things. For instance, I used it in my coffee this morning.

If you make the entire recipe as written, it makes about 6 servings of creme brulee. I only needed three servings. So, I used the rest of the creme brulee mixture to make ice cream in my ice cream maker by doing the following. After filling the ramekins with creme brulee custard, I returned the rest of the mixture to the stovetop and added some lowfat milk to thin it out a bit (from what I've seen, ice cream recipes usually have a lower fat content than creme brulee. From that point on, I followed Alton Brown's recipe for vanilla ice cream found on this site (cooked it until thick, chilled for 4-8 hours, finished in ice cream maker.

The result? The most creamy, rich ice cream I've ever had. Simply delicious.

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I now like creme brulle. No make that love !