Creme Brulee

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This was a lot easier than I had imagined! Super easy! Thanks!

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Creme brulee is the best dessert in the whole wide world but I usually have to pay $8.00 to get a decent one at a restaurant and thanks to Alton I can say mine is just as good or even better than those expensive ones now. I followed the recipe to the T but one of the times that I made it I didn't have vanilla sugar so I decided to add some vanilla extract to regular sugar and that fixed the problem, don't add too much otherwise it can be too strong. I also don't do the water bath and they come out a little harder and not as creamy. I've made them many times and sometimes people request them that way. This is by far the best recipe I have ever seen on food network. It's time consuming but very worth it.

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My latest batch, I swapped out 1/2 the heavy cream for a can of Chaokoh coconut milk (closest brand I have found to heavy cream in texture. About 1/3 less fat, and everybody who tried it said, "Make it AGAIN!" Next time I will reduce the sugar a bit, and do some coconut on top (not sugar, giving that just a mild torch-toast.

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Simple and tasty! I used 2 cups of creme rather than 1 quart though.

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I found vanilla beans at a local homebrewing store- a bag of 10 whole beans for $4. If you have a homebrew store in your neighborhood, check 'em out for vanilla.

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Best creme brulee!! I've been making this recipe for the past 4 years..Yummy
You can also get away with using 5 egg yolks instead of 6 :-

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awesome! tried this for the first time for a dinner party...it came out perfect and was a huge hit!

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This is a wonderful recipe. I use 18% cream and an additional egg yolk, and about half the sugar. I like to let the natural vanilla taste dominate.

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I made this with the following subs to change up the flavor: Instead of vanilla beans: 2 tbl orange zest, 2 tbl high quality orange extract and 1 tsp high quality REAL vanilla extract. Topped with a bit of whipped crame and a small orange slice- citrus heaven. Still haven't quite got the hang of brulee-ing, but the custard was perfectly creamy. Thanks for upping my skill set, Alton!

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I've made this recipe many many times & each time it came out perfect! My husband tells everyone that my creme brulee is better than any restaurants.