Creme Brulee

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alton you rock as always! This a great tasting crime brûlée

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe came out as written. Easy, and tasted good. Though for me, with all of this heavy cream, egg, and sugar I need more bang for the calories. I even added a touch more vanilla, in the form of extract, and a teaspoon of Grand Marnier and it still lacks a kick for me. Next time I will experiment for more taste. Sorry, a 5 for technique but a four, at best, for taste.

Update: I made this for the second using more van. extract, appox. I tsp per cup of cream and 1 tbl of Grand Manier per each.. Much better but next time I will do a touch more of each. I still want that stronger taste over just eating vanilla pudding. V/Beans cost $15 bucks in town. Gotta go to the internet and get some much cheaper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Alton's idea about leaving the vanilla pod in the cream while it steeps and using vanilla sugar is a stroke of genius! My go to recipe. You can't go wrong with Alton or Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

easy to make and delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first go 'round with any sort of custard dessert. Made it for my Mom-in-Law for her birthday, and it turned out BEAUTIFULLY! Smooth, velevetty and not too sweet, it's a great alternative to cake or other heavier desserts. There's nothing quite like the first crack through the sugar after it's been torched.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made several creme brulee's and this BY FAR is the most amazing so save yourself some time and stop searching here. THIS IS YOUR RECIPE!!! One tip I have is when your putting the sugar on the top, use a small wire sieve to sprinkle the sugar on even. It evenally distributes the sugar all over. Hope this helps. ENJOY!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful!!! What I did different was: regular sugar as I could not find vanilla sugar. Also, I used vanilla extract only (4 teaspoons,tasting along the way, no vanilla bean. Still it was fabulous and received rave reviews from my dinner guests. Will definitely make again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent and quite simple served with fresh berries a hit!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow Wow Wow!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had never made Creme Brulee before, but order out often. I used this recipe and it was easy to follow and the taste was great! I would recommend it to anyone.