Creme Brulee

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This is virtually foolproof, but it definitely makes more than six servings. We only had "jumbo" sized eggs on hand, and because the yolks were so large it made ten ramekins. Even with large eggs, it easily makes eight. As it was the holidays, both grocery stores we went to were out of superfine sugar. I substituted regular granulated sugar, and it was not a problem at all. Because there was so much custard and I only had eight ramekins, I decided to pour the remainder into a cream pitcher and refrigerate it until some ramekins had been emptied. I made the two remaining custards the next day, and they, too turned out perfectly. The only other change I made to the recipe is that when the cream was off the heat I added two tablespoons of Tuaca liqueur. It was an easy, delicious, and impressive dessert--better even than the brulee we've bought at an upscale bakery in town.

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This recipe was easy, and like dying and going to heaven! The only thing I changed was I used a tablespoon of vanilla paste. I get it at Williams Sanoma. When my sister tried the brulee, the first thing she said was "Oh, you used a real vanilla bean in this". So the taste is unreal and a whole lot cheaper. Even has the vanilla seeds in it. TRY it, you will love it and ESPECIALLY this recipe. I am making it tonight with the orange zest and see if it can be any better.

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I wound up mixing altons and this recipe and found a happy medium and oh man it was so good! The nice thing about creme brulee is that there are so many variations and you can tweek the recipe to suit your taste but for beginners i would reccomend following exactly then after making it a few times find out what you like. For my vanilla i split and steeped whole vanilla beans in the cream and also added bourbon vanilla to my egg mixture and i used 8 egg yolks and it was very rich and has got to be the very best ive ever tasted

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So easy and creamy dreamy. I made a big boo boo and dumped the sugar into the cream instead of the eggs. Forged calmly ahead and it turned out fine. I just stirred the sugar into the cream as it heated. I did beat the eggs with an additional Tbs. of sugar, then slowly whisked in the hot cream mixture. Don't do that on purpose - but if you make the same mistake, don't despair. Oh - I also cut the recipe in half and it made four lovely desserts. Four egg yolks worked fine and kept it from being too eggy.

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OUTSTANDING!! Better than anything I have eaten in a restaraunt. Easy to make.

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Excellent, and so easy!

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I made this for my dessert party which was my star dish but it didn't make it out of the fridge. It tasted eggy so you may want to add some vanilla extract and taste as you go to make sure it has the vanilla taste desired. I will be making it again but don't think I will be using the vanilla bean but pure real vanilla extract. Happy Cooking!

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Wow! Make this and impress everyone who eats it. My husband loves creme brulee and said this is the best he's ever had. One thing I added was 1 tablespoon of Grand Marnier, but would be great without it. Make sure you refrigerate for a couple hours to set up before serving.

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Of all the creme brulee recipes I have tried over the years this one pleases without a doubt everytime! I have made so many variations, chocolate, rum, orange, etc and it is always, smooth, creamy and delicious, highly recommend this one!

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I have never tasted Creme Brulee befor, much less made it. I ran across this recipe and thought i would give it a try. It was so easy and and came out perfictly. You do have to have pachents with it but it is well worth it. Tyler Florence, this one is a keeper.