Reviewed: Nov. 11, 2009

I love this recipe! I've never made creme brulee before, I decided to try it and do not regret it! I have some short oval shaped ramekins and I ended up having extra left over, I only have 4 ramekins but could have filled 5. I also switched the chocolate chips for white chocolate chips and the taste was incredible!

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davifaye

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Reviewed: Jul. 9, 2009

First time making these and it turned out great. I doubled the recipe but kept the same amount of vanilla per other's suggestion and mixed milk with the chocolate since I used a torch to caramelize the sugar and didn't want it to be too hard from the fridge. A lot of fun and exciting when it turned out great.

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Braxton Howard

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Reviewed: Jun. 25, 2009

WOW, so good! I've made this at least 5 times now and every time it gets gobbled up, even if I botch it somehow, I almost scrambled the eggs once and another time I spilled water into it when filling up the water bath and it still got eaten! One thing I always do is double the recipe, you will need to do this if you're serving more than 3 people. I also add a couple of tablespoons of milk to the chocolate so it will spread easier, then I stick it in the freezer until the creme brulee is ready. I find adding one extra egg yolk (to the doubled recipe) gives extra flavor. Make the creme brulee one day before but caramelize/torch the sugar just before you serve it. It's really good when it's just below room temp.

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Meatless Mama

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 19, 2009

This was wonderful! I was making for two, so cut the eggs to two, and used 3/4 cup heavy cream and 1/4 skim milk to ease the guilt pangs. I added the milk to the chocolate like some others have suggested. We put cappuccino flavored sugar on top. It was amazing -smooth creamy and the flavors worked so well together. Only change I would make is to not put the chocolate up the sides of the dish. It got singed by the torch.

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MARYB8

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 31, 2009

This is my first time making creme brulee and it turns out excellent! I made it twice within several days. Reduced chocolate to only 1 1/2 tbsp as I thought it was too much. And the second time I accidentally added sugar into the batter but it all turns out well. Will definitely re-use this recipe.

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MotoMeMotoU

Cooking Level: Beginning

Living In: Hampshire, Illinois, USA

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Reviewed: Feb. 13, 2009

The custard part was really good! The chocolate was also a tasty addition. Because we used a torch to caramelize the sugar the chocolate did not melt all the way through after refrigeration. Next time I would caramelize or warm in the broiler to melt the choclate.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 15, 2009

Five stars all the way! This was a very easy and impressive dessert, my guests loved it and wanted more. I have made it with and without the chocolate and it is good both ways. I followed the instructions exactly. I just wish I had made more, I never get requests for second helpings for dessert:) Thank you!

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Dec. 28, 2008

This is a nice recipe. I didn't find the custard to be silky smooth like I've had in restaurants, but it had a nice flavor. I did find the chocolate to be a little overpowering, so if I make it again, I might use half the suggested amount. I did use my broiler to caramelize the sugar, and the heat softened the chocolate. Overall, tasty, but not perfect.

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LEO317

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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Reviewed: Oct. 2, 2008

OMG! Thank you *SO* much for posting this recipe! I took a chance on it & attempted making Creme Brulee for the first time for a dinner date, and it was AWESOME! The amount of vanilla was perfect, but I love vanilla and frequently use more than recipes call for anyway. I did follow a previous suggestion and added milk to the chocolate to keep it soft, and that worked very well. That's the only alteration I made to the recipe, and it turned out fantastically! I made it because creme brulee is his favorite dessert even though I don't generally care for it - not anymore! :)

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Rebecca

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Reviewed: Aug. 16, 2008

a very tasty treat. Here's what I do to increase the sinfulness (if that is indeed a word). I bake it uncovered and it always sets perfectly. This admittedly creates a slight film which becomes undetectable once the top is torched. The consensus among tasters at my house is that less bruleed sugar is more for the carmelized topping.

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zinc finger

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 27, 2008

did not add chocolate, but everything else was excellent!

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stephanie

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Reviewed: Jun. 18, 2008

This was my first time making creme brulee, and it turned out great! Couple things I did. I heated the cream/sugar/salt over a double boiler until hot, but not boiling. I tempered the eggs as stated in the recipe before adding them to the cream mixture. Once I added the egg mixture, I heated again until hot, but not boiling - then strained into a bowl with a pour spout. I used the water bath as suggested, but did not cover them with the foil. I baked for about 45 minutes, as my ramekins were not the short, wide ones - but the narrower, taller ones (I got 5 out of this recipe). I cooled them for about 10 minutes before refrigerating them. I also brought them to room temp (about 40 minutes) before carmelizing the top. I used the broiler, but I think I will invest in a kitchen torch for the next time, as it made the mixture too hot, and I didn't have time to cool them again before serving. The taste was WONDERFUL!

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KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Feb. 9, 2008

I skipped the chocolate part cause I wanted to taste a normal creme brulee seeing as I've never had creme brulee before. It tasted really good but the instructions were rather confusing. I recommend adding exact temperatures for parts like when heating up the cream/sugar but since there were none I just used the same temperature I use for making other custards. I would've given this a 4 for not good instructions but it brought back some cool memories of me as a kid...

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 1, 2008

We skipped the chocolate part because we used a torch to brown the top and it wouldn't have heated the chocolate up to melt it. If we ever do it under the broiler I would do it. Very good and very easy. Make the night before and let sit in the fridge until you're ready to brown. Served w/ strawberries and blueberries in individual bowls. thanks!

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Dec. 26, 2007

tasty! i loved it. a big hit. only one problem, it disappered too fast!

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evilsavy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 11, 2007

I made this recipe the other day and it turned out great! Definitely a keeper. Following the advice of others, I only sprinkled enough sugar just to coat the top of each ramekin. I also mixed a teaspoon of milk into the melted chocolate in each ramekin to prevent the chocolate from getting too hard in the refrigerator.

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DessertDave

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 25, 2007

Yummmmm. We made the recipe as-is, and caramelized the sugar in the oven. We thought the creme brulee tasted great (with the vanilla as-is). The chocolate was melty, not hard as a rock for us. Although I'm sure it was hard as a rock after chilling in the fridge, putting it in the oven to caramelize the sugar melted it. The amount of sugar in the recipe was too much for our ramekins, ours did not have that much surface area. I would recommend only using enough sugar to just coat the top.

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Erin

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Reviewed: Feb. 18, 2007

This was great, but a few suggestions: 1. I followed the other's suggestions and halfed the vanilla 2. The chocolate was great, but hard as a rock. I may try melting it in to the cream to make it a chocolate dessert 3. Half the amount of sugar on top. It was way too thick.

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SCOOGY

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Reviewed: Jan. 29, 2007

This was a great recipe in that the creme brulee was so rich and yummy. I didn't care for the chocolate part only because it took a jackhammer to get to into it. Next time I will try to adapt it with something that won't be so hard when it comes out of the fridge. All in all, it is a good recipe.

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