Creme Brulee

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I cooked this for my New Year's dinner. It came out deliciously smooth and creamy with such great flavor! I had added 2 tablespoons of Grand Marnier to the custard after tempering the eggs, but I didn't notice a whole lot of flavor from the liqueur. Perhaps next time I'll try Baileys or Kahlua.

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Just made this for the first time. I don't know what people have done who have found this recipe unworkable because it came out perfectly for us. We used very small ramakins and it made 18. I cut the cooking time to 30 minutes and it was just right. I need a little work on my brulee-ing but that will come with practice. Very tasty and super simple to do. I'd like more vanilla flavor but I can fix that. Maybe I"ll even mix it up and use some almond extract. Very pleased.

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the custard tasted wonderful, and it held up to the heat of the torch. perfect!

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This is THE BEST creme brulee recipe EVER. I never write reviews but felt like after 2 years of using this recipe, I had to because it is that delicious. I love the flavor of the vanilla bean and even add an extra teaspoon of pure vanilla extra for a more intense vanilla flavor. So good! You will not be disappointed!!

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This is a great easy recipe. I added some lemon zest to the cream while cooking to add another layer of flavor then strained it before adding to the yolks. It is wonderful!

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this is THE EASIEST, THE BEST TASTING,THE MOST FOOLPROOF creme brulee recipe ever. creme brulee is my go to recipe when i need a little dazzle, but not so much work on the making end and not so much worrying if stuff will turn out well. i have made it 4 times since thanksgiving and it NEVER failed and was just delicious and appreciated by old and young kids(like my 2 year old grandson. don't know what mammadoom did wrong - it's a perfect recipe.

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It was far too runny so I had to cook it for much longer than the recipe called for and it wasn't ready for the end of the meal. You need to add at least 3 more egg yolks to make it acceptable.
I was very disappointed and do not recommend this recipe.

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Incredible - made these for Christmas Eve dinner - foolproof.
Love Alton!

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This is AMAZING! I purchased a small 'torch' at a kitchen store specifically to make this recipe last year (I love Alton Brown's recipes and this was definitely EASY even though it say intermediate. Everyone thinks I spent HOURS preparing it, yet is it the easiest dessert I've EVER made (and I inherited some incredible recipes from my mom...most of which she wouldn't give up until she passed away...now I have dozens of handwritten ones that were handed down in the family. Am making it again tonight for Christmas Eve family dinner and know it will be the HIT of dinner tomorrow night!

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Did not have a torch so I tried burning the sugar under the broiler... All it did was melt the creme. That aside....the creme itself is not what I was looking for. If you like the ones that are yellowisher and have a stronger egg taste, this recipe is not for you. Kind of tasteless for me, more of a softer panacota than a true creme brulee.