Creme Brulee

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This creme brulee was so amazing! It was the first time I have ever made creme brulee and now I am obsessed! Unfortunately I was unaware that the blow torch I was going to use that I got for Christmas needed the gas fluid to go inside it...so I had to use the broiler in my oven. It turned out great! The Grand Marnier was a subtle background flavor that was so delicious. Thanks Ina for the awesome recipe! PS I am an aspiring 17 year old baker...look for my bakery, Sweet Caroline's in the near future!!!!

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My ramekins are 6 oz. and 1 inch deep. The 35 minute baking time was right on. The Grand Marnier was very subtle. The over all taste and texture was wonderful; light, creamy, rich.

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I made this for Christmas Day dinner they tasted as though they came from a restaurant. I made and cooked them the day before. I did put a whole vanilla bean pod in the milk while it was heating and loved how you could see the bean in the custard. I brought them to room temp before serving and carmelized the top with brown sugar and a kitchen torch. Garnished with fresh raspberries and a mint leaf and they looked beautiful! You will not need another creme brulee recipe once you make this.

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I just finished serving this recipe for a New Year's Eve dinner and it was a smashing success. Based on what I read from other reviewers on this recipe and others for creme brulee, I skimmed off the bubbles that formed when whipping up the mixture. Then I added the vanilla and orange liquor. I baked at 300 degrees for 50 minutes (longer that what this recipe states. When I took it out of the oven, I left the ramekins in the water bath for another 15 minutes, then let them cool to room temperature before refrigerating overnight. Tonight I sprinkled the tops with white granulated sugar and shook off the excess before using a blow torch to caramelize the tops. This ensures you get a crunchy top and the custard stays cool. Highly recommend this recipe...thanks Ina!

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I thought this was super easy and delicous. I would recommend it very highly. It took a little longer to cook than the time they indicated, but after a full hour it was so light and delicious it was well worth the extra wait!

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This was the best one I have ever made, I was going to use the vanilla bean but I couldn't believe that one bean was $13.00 so I used the vanilla extract as Ina said. I was overjoyed when the custard was just a little wiggly and not all liquidy as some others have been. I tried to melt the sugar under the broiler but it didn't work very well and made the creme brulee very hot, but when I tasted it I new I had to break down and buy a bakery torch the next day so we could eat it with the crunchy topping as it should be. I picked up the torch and it worked great, added some strawberries on the side.

Yum, Yum.....I can't wait to show this one off @ my next dinner party

Thanks for the GREAT DESSERT
PS I actually made this for our Christmas dinner dessert

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This recipe was easy to make and absolutely delicious! This is my husband's favorite dessert and he says that it's even better than what the restaurants serve. I've made it several times and always to rave reviews. Just make sure that you give it enough time to set in the fridge. Thanks Ina!

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I was a little nervous as I had never made this kind of thing before. It was a breeze and soooooo yummy!! Made for the holidays and everyone raved about how delicious it was. Now I am ready to give other kinds of brulee a whirl! Thanks Ina!!!

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Ina Garten fails to disappoint with this version of creme brulee'. I thought I had Grand Marnier, but it was cognac! What to do? I decided on Amaretto, and that worked out great-- just a very subtle taste of almond. I did add some vanilla bean paste and some vanilla. Perfection! Mine was finished in 25 minutes, because I used traditional brulee ramekins-- which are wider and shallower. My husband loves to dig out his Big Boy blow torch, from the tool section of the garage. It's fun to caramelize the sugar! Brulee is such a fancy looking dessert, but it's not too filling after a large fancy meal. Loved it!

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Can Ina's recipe be made in a shallow baking dish? (9" x 1" I just made creme brulee from the Silver Palate Cookbook because it could be made in one dish and browned in the oven--don't have a torch. I haven't done the topping yet. It calls for brown sugar, but the recipes I've checked on Food Network use regular sugar. Since this is a trial before I take it to work, I think I'm going to experiment and put half brown sugar and half regular sugar. For Maria that made it in a big pyrex, what size was it? I planned on putting it in the fridge overnight--will the caramel topping get watery? Can't wait to try this recipe next.

Judy
Rockwall, TX