Creme Brulee

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Super easy to make and came out perfect! I substituted regular sugar for the superfine, 1 pt. cream and 1 pt. Half&Half for the cream, 1 tsp good vanilla for the vanilla bean, and I added 5 oz. Ghiardelli Bittersweet chocolate. Smooth, rich, creamy, and extra chocolaty for a chocoholic like me. It really was to die for! Also, I used hot tap water when I filled the pan. I baked for 50 mins. I think using cold water is what extends the baking time. This came out perfect!!!

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"OH MY GOSH" This is the best Creme Brulee I have ever made or tasted. I have traveled the world and have eatin a lot of great food but this by far is the best Creme Brulee ever!!!

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I made this and totally did the process wrong. I added the sugar to the cream in the saucepan. No vanilla bean so I used a tsp of GOOD vanilla. I get it on line. No super fine sugar? used regular.
I mixed up all the yolks in a Pyrex and tempered with the hot cream/sugar and then tossed in. All was perfect and a complete hit. And one of my guests is from France! I'll use this over and over. Super simple, tastes like you worked hours. Also, if you have access to real farm eggs, use them. The color will be different but I really think that's what made this the best brulee I've ever eaten.

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I tried creme brulee for the first time a couple of years ago on a cruise, i have been craving this ever since. I made it and let it sit for the 2 hours, browned the top and put it back in the refrigerator for another 2 to 3 hours, this was a little taste of heaven, it is the best, thanks tyler.

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I really cannot say enough good things about this recipe. This is the first creme brulee recipe I tried and I've never been tempted to try another as this recipe turns out perfect every time. YUMMMMMMMMM

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A very good basic recipe. Taste and texture was very good.

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THIS IS THE SECOND TIME THAT I'VE MADE THIS DESSERT. THE FIRST TIME IT WAS A RECIPE FROM SOMEONE ELSE. AND IT WAS NOT THAT GOOD. I FOUND TYLER'S RECIPE FOR CREME BRULEE AND DECIDED TO MAKE IT FOR X-MAS DESSERT. MY FAMILY WERE VERY SURPRISED ON HOW GOOD IT WAS. MY MOTHER-IN-LAW HAD TWO. AND WHEN THE BRULEE WAS ALL GONE. I HAD TO GO TO THE STORE TO GET THE HEAVY CREAM BECAUSE THEY WANTED MORE. AND FOR THE WHOLE WEEK THEY COULD NOT STOP TALKING ABOUT HOW CREAMY AND DELICIOUS IT WAS. FOR ANYBODY THAT HAS NEVER MADE CREME BRULEE. THIS IS A SIMPLE, EASY, AND DELICIOUS RECIPE. BELIEVE ME EVERYONE IS GOING TO LOVE IT. THANK YOU SO MUCH TYLER. YOU ARE THE MAN!!!!!!!

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This is heaven. It doesn't get better than this!!!! I could eat this stuff every day for the rest of my life and never get tired of it. Thank you Tyler!!!!! Don't change a thing! This recipe is perfect.

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I was scared to make creme brulee. But I went for it because I wanted to impress my dad for his birthday. I didn't have ramekins, so I used two 8" round aluminum cake pans. The recipe fills both about 3/4 of the way. They don't rise, so it wasn't a problem. I cooked them separately, as directed. I wasn't able to try it before I presented it to my dad, but fortunately they were perfect. For extra "umph" I placed sliced pineapple, sliced peaches, fresh kiwi, and fresh strawberries on top. And for that bakery shine, I brushed piping gel over it. But make sure you chill the fruit before you brush, otherwise they'll move around a lot. ALSO, another tip: if you do use something instead of the ramekins, be careful when slicing, because it's so soft, it'll fall apart. That's what happened to me when I was taking out slices, fortunately it was just for family. Buuut, it was such a hit I already got a request to make it for my sister's upcoming baby shower!

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Everyone loved the creme brulee, and it was sooo simple to make!