Creme Brulee

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I am definitely a fan of the creme brulee and I have it at every restaurant I go to. I must say that I never imagined that I could make my favorite dessert better than the big expensive restaurants! It was easy and delicious!

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I love the low carb life style! I have dieted all my life and have never come accross a diet that allows you to eat such great desserts. I made the creme brulee using Splenda, making this dessert contain no net carbs. I can honestly say that this was the best creme brulee I have ever tasted and still woke up the next day 2 pounds lighter. Between myself and my family, there were no leftovers, so I will be making this again real soon.

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I love the low carb life style! I have dieted all my life and have never come accross a diet that allows you to eat such great desserts. I made the creme brulee using Splenda, making this dessert contain no net carbs. I can honestly say that this was the best creme brulee I have ever tasted and still woke up the next day 2 pounds lighter. Between myself and my family, there were no leftovers, so I will be making this again real soon.

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Best creme brulee recipe I tried.... great start up base for other varieties of creme brulees.... Chef Tyler' screme brulee is the best.....

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I really loved this recipe. As far as the way it tasted, it came out almost amazingly perfect except with two imperfections. I watched the show the day it was aired however i still had two problems. One was that the color of the brulee in the over turned brown and after chillig even darker brown...which was ugly. I think the solution for this is to cover it while in the oven but not sure i will have to try it. Another problem was that once you brake through the crystallized sugar layer on top the brulee was a bit lumpy and runny as opposed to a smooth custard which i was hoping for. On the show he show that to check that the brulee is done you wiggle the ramekin and if the brulee is set on the sides and just a bit shaky in the center it's done. Well he instructs you to cook it in the oven for 40 minutes but every time i checked the brulee in my oven it was not set and too shaky so i let it keep baking and at about 1 hour or so i finally took it out becuase i thought it was going to die in there. I'm not sure what to do to achieve that smooth custard consistency. If anyone else knows please let me know at wondermare@hotmail.com.
Thanks
~M