Creme Brulee

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This is the classic Creme Brulee recipe, so delicious. I made it following the recipe, only thing I did differently was used some delicious vanilla raw sugar my son and daughter-in-law made for the brulee top.

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LOVE creme brulee and have used this recipe MANY times to entertain family and friends. It's always a big hit. One thing I learned is to put the creme brulee in for only 35 minutes. Maybe my oven is a bit strong, (or we're a bit picky with our creme brulee but the first time I made them, the 40 minutes overcooked the creme brulee and the custard wasn't as liquidy as we like it. I usually only keep them in the oven for 35 minutes and they come out perfect! (the center is super jiggly, whereas at 40 min, it didn't quite jiggle so much.

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This recipe is awesome. Its easy to make and turns out fantastic, my husband & kids love it. I always end up with more than enough to fill my ramekins, so I just pour the extra in a small pyrex dish & bake it along side the others. The vanilla beans add so much compared to extract & the vanilla sugar is great in cakes, muffins & my morning coffee.

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I've made this recipe for my family twice now and it has been a hit both times. I seem to always end up with extra, making more like 9 instead of six servings, but extras never seem to go to waste. My family later had a creme brulee at a french restraunt in Vegas and said that they were as close as you could come.
I highly recommend the vanilla bean but, I don't do the vanilla sugar. I just add a tablespoon of vanilla extract to the sugar and it seems to work just fine. I would recommend this recipe to anyone. You won't regret it.

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I made creme brûlée for the first time with this recipe...couldn't wait to use my little torch. Not only is this recipe easy to make but the taste is seriously sinful. Try to stick with vanilla beans...makes a huge difference in vanilla intensity having the vanilla pulp in the finished product. My husband and adult children request it often. Additionally, my son ordered a creme brûlée in a new York upscale restaurant, he said the taste didn't come close to this recipe.

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My hubby made this last night, and it was so yummy! I never doubt any recipe from Alton Brown, and when looking for a recipe, I lean towards his first! You rock Alton! This one is definitely a keeper!!! Thanks to Alton I never have to pay $10 (or more at my favorite fine dining restaurants for a top quality creme brulee!

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FYI I use a mason jar with the used beans and sugar. when i use sugar from the jar I just add more sugar It keeps imparting its flavor forever. Ive had a jar going for years I tell everyone its for baking. And its great in tea. enjoy

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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.