easy to follow instructions, and creates a great dessert

besides the sugar getting burnt and catching a flame. it was pretty tasty

I'm glad I read a good number of member comments before starting this and it turned out great! Here's what I did (which repeats what many others have said): - 4 egg yolks, not 3 - used whipping cream instead of heavy cream, the consistency of the custard (more below) came out pretty much like high end restaurants - baked for 45min - used a metal baking pan (I actually don't know if this really makes a difference, but apparently it did for one person who used both a metal and glass baking pan at the same time) Like I said, the consistency came out great and after chilling, I actually thought it seemed too firm. BUT, once you caramelize the top and apply heat to it, it's perfect. Don't put too much sugar on top (1 tblspoon is too much) and don't caramelize it for TOO long. It shouldn't be too hard that you can't break it and flake it easily with a spoon, but should still be crispy. Also, I think fruit on top helps a lot. The best part is that it really impresses the ladies!

I loved this recipe. I did add an extra yolk based on reading the other reviews. It turned out wonderfully.

This is the first time I have ever made creme brulee. I gave this a four because I, like others, altered the recipe. After reading the other reviews and recipes on other web sites, I used 1/2 cup sugar and 8 egg yolks. The recipe turned out divine. I was happy I attempted it!

This was an excellent Creme Brulee. Almost like resturant's. I added an extra egg, to keep it firm. I'll be using this one for all my special occaions! Great Job!

I had never made creme brulee before using this recipe, tho I've eaten many times in restaurants and at a friend's who makes it often using a recipe from a French friend's grandmother. Everyone raved even the friends who have eaten the Frenchman's recipe for it. So I have only good things to say about this recipe. I followed it exactly. I'm making it again next week for a Christmas dinner party. Sure hope I'm as lucky with this batch...

This was awful, worse than the ones you buy frozen in the grocery store. I suggest using the recipe in the review by ILOVETOLUNCH, thats a fantastic recipe. Also because her recipe has more yolks, you can cook it for about 35-40 minutes longer at 200 degrees and eat it warm but not runny. Delicious.

This was very GOOD. I didn't give it 5 because like everyone else I altered the recipe. I added 5 egg yolks and a little ameretto. I came out very creamy and tasty. Good starter recipe to add on. I use a butane torch to create the yummy, crunchy crust. We top it with fresh berries (raspberries, black berries etc..) with a little licquor of your choice added. YUMMY!!

I lost my regular creme brulee recipe, so decided to try another one. I used 4 egg yolks (instead of 3) after reading other people's suggestions. It tasted very "eggy" and didn't have a smooth, creamy consistency. Not sure if making the recipe as written would have improved the flavor/consistency, but won't make again. Sorry!

This recipes came out perfect. Sfter reading the other suggestions, I made some changes. I used only 1 and 2/3 cups of whipping cream and I used 4 egg yolks. I also cooked it for 45 minutes. In my opinion 1 tbsp of sugar on top was too much. The custard turned out perfect though

I have never tried to make nor have eaten Creme Brulee before. I tried this recipe as is for 4 servings. I baked for the 30 min without the foil cover and it set up well. Once I put the ramekins in the fridge to finish setting a layer of grease solified on top. I scraped that off and I enjoyed it better. I tried carmelizing the sugar with a torch and ended up with a butane aftertaste. I will broil from now on. I enjoyed the flavoring suggestions and how to go about having a variety of flavors to choose from in the future.

This turned out great! Yes, you have to add more eggs to get the right texture. I used 8 egg yolks for 6 servings. Skip the step with the foil and make sure they set for at least 5 or 6 hours. Good stuff!

The previous reviews helped a lot and I did add an extra egg yolk and more vanilla to the recipe. Turned out awesome. I think I'll add 5 eggs instead of 3/4 next time to get a thicker consistency. Other than that, the recipe is really good.

I tried this recipe twice. First exactly as the recipe states and second as suggested by another reviewer (with an extra egg yolk and whipping cream instead of heavy cream). The first test was watery and took over an hour to set properly in the oven. It never had a that custard-like texture that I love. The second test was better, but still not satisfactory. This one took just under an hour to set up and still had a grease-like liquid surface that had to be poured off (even after allowing to cool in the fridge for 6 hours) before it was palatable.

I was a little disappointed by the consistency. It was runny so I looked at otehr recipes and the majority of the other recipes used a ration of 5 egg yolk to the 2 cups of cream. It still tasted good, but was a very thin custard.

this always comes out good for me. but if you do not have a kitchen torch it is best to let the creme brulee settle first before placing it back into the oven with the brown sugar on top so that it can caramelize. thank you for this recipe.

This turned out utterly divine! I'm so excited that I no longer have to go to a restaurant to get my favorite dessert! I used an extra egg yolk as some people suggested but aside from that I followed the recipe to a t. Well done!

Tried the alterations that were mentioned in reviews. I added an extra egg and cooked it for longer. Still was a bit too watery for creme brulee.

Just what I hoped for. I did follow the tip and used 3 egg yolks for 2 servings - made in heart shape ramkeins with heart shaped Scottish Shortbread I for valentines.