Reviewer:

Christina_Papou

Reviewed: Feb. 15, 2013

Sorry - it just isn't a good recipe. The cream will not set when made according to directions.

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Reviewer:

John the NorCali cooker

Reviewed: Jan. 27, 2013

WOW ! This turned out great . Really easy to make , really tasty to eat. The only bad part was having to be patient and wait for it to cool down to eat ! haha

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Reviewer:

FISHGUTS

Cooking Level: Expert

Home Town: Lutz, Florida, USA

Living In: Odessa, Florida, USA

Reviewed: Jan. 13, 2013

I made it twice. Ruined it second time because I watched timer vs checking that custard was set before I took it out of oven. Chilled it and it was runny. Like to add candied ginger for extra flavor.

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Reviewer:

Desigal

Cooking Level: Intermediate

Home Town: Suva, Viti Levu, Fiji

Reviewed: Jan. 5, 2013

Great recipe for the day before. Quick, easy and very good. I do not broil, I use a kitchen torch and just brown the sugar.

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Reviewer:

lpinson

Reviewed: Dec. 28, 2012

Your basic creme brûlée. Use 4 yolks and bake it longer.

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Dec. 18, 2012

I did go with the 4 egg yolks and 1/3 c. sugar based on reviews and it turned out fabulously. Baking time was about 50 minutes. My only problem was that all the vanilla bean specks sunk to the bottom of the ramekins and were not distributed throughout the custard like I thought they would be. Any thoughts/suggestions?

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Reviewer:

Katierose

Reviewed: Jul. 30, 2012

This recipe was my first successful attempt at creme brulee. I had to bake it about 15 minutes longer for the custard to set up, and I had a few trials and errors with the kitchen torch. Overall, very nice and easier than I thought it would be.

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