Creme Brulee

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Fantastic recipe! Personally, I ALWAYS try to use vanilla beans when possible and for creme brulee, it makes a world of difference! Invest in a few vanilla beans! To avoid that "EGGY" taste, make sure you correctly temper the eggs in with the hot creme. Also, DON'T skip the water bath... and be sure the custards are cooked on the center rack of your oven. If done correctly, you shouldn't have brown spots on the top. Follow these pointers and this dessert comes out absolutely perfect! Yum!
I'm unable to post a link to the site but do a google search for Beanilla. That is the place to go for vanilla beans! They ship fast and are ridiculously fresh and WAYYYYY cheaper than buying them in store. You'll never look anywhere else for vanilla beans!

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This was the first creme brulee recipe i have ever tried and it is the last one i will ever try. my family always asks me to make this because they love this! at first i used vanilla extract, but i recently got vanilla beans cheaper than the $13 supermarket at home goods for $5. the same length and amount as the ones in the supermarket. i made the ones with the vanilla beans today so i'll update later on the say which one was better. oh,and also, i always have to bake these longer than an hour but it's no big deal.

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This recipe was easy AND delicious!

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EXQUISITE! I will never again use another creme brulee recipe. Be sure to use a thermometer to get your milk to scald properly and do as Ina says regarding a nice even layer of sugar.

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This is my first time making Creme Brulee. I just have a few questions... I noticed in the oven while cooking there were slight brown spots on top forming before the custard was set.. is this normal? Perhaps my stove temp is slightly off? Now, on taste.. I gave this recipe 4 stars due to the "eggy" taste the custard had. I've had orange flavored creme brulee before where the orange taste was glorious... but the orange taste in this recipe didnt even register on my palate. Has anyone tried using orange zest?
I used a torch and let my gustes burn their own sugar... which was so fun seeing that my husband and his friends are welders! They set up the torch for me and filled the butane. He just loved that the desert required a torch LOL
Any suggestions on the taste and the brown spots on top would be appreciated

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I invested in 16 ramekins for individual servings and I took them to my sister in laws for Thanksgiving last year. They are still talking about it. It just looks so elegant and special. I added some shaved candied ginger into the recipe and it gave it an extra special 5 star restaurant flavor. It was a big hit.

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I just tried this and WOW it was PERFECT! I have never in my life tried to make creme brulee and I was nervous and figured it would be a complete disaster! but it wasn't!
I followed the recipe to a T except that I did not have the Grand Mariner so I substituted for Almond Extract instead. Gave a great subtle flavor along with the vanilla!

I had 7 ounce round ramekins and had 5 filled to the top. I kept in the oven at 300 degrees F for 45-50 min. Took it out when only wiggle towards the middle and I worried that it wasn't cooked all the way but it firmed up!!! so, once you see that slight jiggle in the middle...take that baby out of the oven.

I let them cool in the water bath on the top of the oven for about 1/2 hour then in the fridge for 3 hours. I fully intended to wait longer, but they just looked SO set and they were!
I used a propane torch to caramelize the top and it came out perfect.

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Amazing recipe! Highly recommend it. As for the Culinary torch, I took the advice of Alton Brown and purchased the big one.
Search Foodnetwork "Culinary Torch Song"

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A foot note to my review from Feb '11 below: Make a day ahead or at least 5-6 hours to give the custard plenty of time to chill. The cold adds to the texture and enhances the contrast to the slick, candy crack of the melted sugar on top.
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Best creme brulee I have ever had or made...ever! Simple and oh so good, my kids and hubby can never get enough!