Vanilla Bean Creme Brulee
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Average Rating:
Total Reviews: 31
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By sandriavdh
on April 15, 2012
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I really liked this. I made it for Easter dinner and it was a hit!. Next time, I would add 2 vanilla beans for extra flavour. I only added one this time and found it didn't have enough vanilla taste. As well, it needs to be cooked for 60 minutes if you have deeper ramekin dishes (mine are about 2 inches deep. This brulee has a great texture and was just the perfect amount of sweetness! I can't wait to try it again!
By Babs1315
on September 28, 2011
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This was absolutely wonderful even though it took an hour to cook. I used a heavy roasting pan and couldn't get the water to boil. Next time I will use a shallower pan and will make sure the water is boiling before I put it into the pan. I also read to lightly over the pan to keep in the heat. I will try this as well. Though I will say the extra time did not affect the quality of the dessert. I would just not expect it to be set in 30 minutes. Also, the dessert can be a little wiggly. Mine was not firm when I removed it, but it set very well. I made it one day in advance and refrigerated it. Everyone loved it!!!
By sguttman
Cincinnati, OH
on August 17, 2011
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I've been using this recipe for a few years now and it always turns out 100x's better than any restaurant's Creme Brulee!
By Chef #921265
swift current, ...
on December 22, 2010
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This was a really easy recipe, however I had the same problem as another cook did...... It just would not bake!!! I have had it in the oven now at 350 degrees for just about an hour and still runny in the middle. I will give it another ten minutes but I am very frustrated with the whole situation!!! What did I do wrong????
By nickwells85_9163539
Carbondale, IL
on December 03, 2010
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I have made this creme brulee recipe before and it is really good! I do one thing different though when I make this and that is, instead of using 2 cups of heavy cream and 1 cup of milk, I use 2 cups of milk and 1 cup of half and half so that it will be less rich.
By a.nags
Brighton, MI
on May 09, 2010
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We have been to many 5 star restaurants in our days, and this is the best Creme Brulee we have ever had. Our son was the one who made it with a perfect caramelized top. It was the perfect custard, both smooth and creamy.
By fowlwasz_12783185
torrance, 43
on April 02, 2010
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This recipe was treacly sweet and had a greasy texture. What a waste of a vanilla bean. I suggest, if you try it, leaving off the last six tbs of sugar, and possibly reversing the measure on the milk and the cream. As it was, the stuff was so sweet that you couldn't taste the egg or the vanilla.
It MIGHT make a good starter for a frozen custard, I guess.
By blackhorsefarm_...
Green Spring, 88
on February 03, 2010
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This is the first creme brulee I have made. It is beyond great. I grated some fresh nutmeg over the mixture just before sliding into the oven and have had no problems. Some guest have said it tasted like egg nog.I have reduced the amount of sugar sprinkled over the top for the old folks that can't eat hard candy.
By Diane_M.
Naches, WA
on March 29, 2009
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This is a family favorite - it is creamy, smooth, and has a wonderful flavor. I am frequently asked to bring it to family gatherings. It is very easy to make.
By myrnelled_10956937
Baltimore, MD
on January 01, 2009
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This was sooo great. I just came from Nice, France and had creme brulee there, and I can say that this recipe is just as good. I had vanilla extract at home and that worked instead of having the actual vanilla bean.