Creme Brulee

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A long-time Alton fan, I had seen this recipe on an episode of Good Eats (My Pod. This Fourth of July, my grandparents called up and asked my family to bring a dessert to accompany the dinner they were preparing. I have always loved Creme Brulee, and was curious to learn how to make it. This recipe was easy to follow, and the result was the best Creme Brulee I have ever tasted. I recommend this recipe to anyone with a sweet tooth, a vanilla bean, and a little bit of time on their hands. You can't go wrong with Alton Brown!

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this is so good to have in the winter!

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I've made this twice so far and it's turned out great both times. Since so many people have mentioned that it's better when it made the day before, I'll definitely try that next time!

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This was by far the best creme brulee recipe i have ever come across. It's easy to follow, turns out well on your first try, and taste's divine. My friends loved it, they say it's even better than fancy resteraunt's creme brulee.

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Very yummy -as always, thank you, Alton!!

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just perfect.

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This is quite possibly the best recipe I have ever tried on Food Network. Even a bigger hit than Wolfgang's tiramisu. If you're single, you can land ANYONE with this!

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Easy to make and wonderful to eat. I tried this recipe yesterday for the first time for a gathering of 12 (just doubled the amounts, and everyone was impressed. No need to pay outlandish restaurant prices for this dessert ever again! Thank you Alton!

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My son actually made Alton Brown's recipe and was his first experience as a non baker.He did a great job.The setback for the finale was the small torch he borrowed from his co-worker.So he ended up using the broiler of the toaster oven.The end result was very much like a torch, except the custard got heated too long and lost it's chill.My custard had the raw cane sugar which I did find more tasty than the vanilla sugar.Anyways,I went to the Mission Viejo Home Depot a week later(Jan19,2008&ended up purchasing a propane cylinder with an attachment torch for about $13.00 or so to use for the sugar carmelizing,but only after I'd had a chat w/a man(customer in the tool dept.He had settled my inquiry about using that torch for food.I mentioned using Alton Brown's creme brulee recipe,and finding it on the foodnetwork site.I'm curious if he did & hope he sees this and leaves word here on his feedback.Can't go wrong with Alton's recipe.

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This was the first time I made creme brulee. It was delicious and easy. I will buy a kitchen torch for the next time because the broiler made the custard runny. We still ate it though!