I haven't made this person's recipe, but I have made Creme Brulee a number of times at a restaraunt. Some observations; 1. Seems light on the eggs. If I were making this would probably add 1 more yolk. Three yolks might be fine. Trial and error. 2. Cover pan with foil? Seems unneccesary, though it might just be an aid to cut down on overall baking time which I expected to be closer to 35-40 minutes. I usually leave them in the oven until the custard tops set and start to show signs of developing darker spots on top. The spots become unnoticible (irrelevant) after you caramelize the sugar on top. 3. Unless you caramelize the sugar on top it's not really creme brulee'. This step is done only when you are about to serve this dessert. Doing it beforehand and putting it in the fridge is an unpleasant experience (sugar becomes liquified). Use enough sugar (white or turbinado) on top or your ramekin to get a nice light covering (you should still be able to see the custard). Light your torch and start melting the sugar on top in a circular motion. You're not done until the sugar has gotten bubbly and brown. Garnish & Serve! Note: With this recipe, you could substitute the vanilla extract for 1/2 a vanilla bean. Add the split bean & scraped seeds to the heated milk, not the egg mixture. Remove the bean shell before adding to egg mixture.

Reviewed On: May 22, 2004