Creme Brulee

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Great recipe. Easy and delicious.

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OMIGOSH i absolutely adore this recipe!! it is fresh,you can see the vanilla, and you can really taste the vanilla! my whole family loves it but you have to make sure the creme brulee sits in the oven and the fridge the perfect amount of time....Its hard but its all worth it!

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Easiest and best

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While the first couple attempts at this dessert that I had weren't the best--my father put too much sugar on top both times and then torched it to the point where getting past the burnt sugar taste was near impossible--the few times I've made it have turned out divine, even though I had to use pure vanilla extract because I have no way to obtain a vanilla bean in order to make the vanilla sugar. In fact, it was so good that two of my friends have actually said that this creme brulee is now their favorite dessert and asked for the recipe!

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So easy to make and turned out beautifully! Didn't have vanilla sugar, will try that for the next time. I think the vanilla flavor is wonderfully subtle because of use of vanilla bean rather than vanilla extract. Will definitely be making this again!

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Fabulous recipe! I made it for a group of friends and it turned out wonderfully. Thanks, Alton.

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I wasnt as impressed with this recipe. It was good, but it didnt really taste like creme brulee. The texture, however, was very smooth and creamy. I also wouldnt recommend using vanilla sugar on top, since the little bits of vanilla actually catch on fire when you torch it, leaving behind a slight camp fire taste.

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Awesome! Easy! I didn't have vanilla sugar so I added a teaspoon or so of pure vanilla extract (don't use imitation vanilla - yuck!. Came out awesome. Needs to set in fridge for more than 2 hours though. Tasted early batch and wasn't quite set all the way through. Later, it was perfect. This is definitely going into my personal recipe book. Everyone loved it and said it was as good as or better than any restaurant quality. I agree!

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Bodacious! Some serious lovers of this treat said it was the best!! I agree

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Amazing- and, once again, I sort of failed to follow the directions to the letter of the recipe. Made a double batch, adding all the sugar (didn't have vanilla sugar, had to add a bit of vanilla extract to the custard instead of half the sugar to the custard and half reserved for the top. Used 10 extra large yolks and one large yolk (what I had. Took half to work for a party and this is the new requested item for birthdays. It is so creamy, just the right amount of sweet.I used very little sugar on the tops. I think it's best slightly warm, not cold from the fridge. Ran out of ramekins so I made one dish with Bailey's. Yum! This will definitely be added to my book and made in the years to come. Thank you Alton!