Recipe by Carrie
"Custard with a vanilla taste and a crisp caramel type topping. Serve warm or chilled."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
eggs, lightly beaten
I put this recipe in little custard cups, and it turned out wonderfully! It doesn't set up as firm as baked custards, and it's not as heavy as a lot of similiar recipes are, and I liked that very much. It also has about half the calories as many other recipes. Overall, it was easy and very tasty. This will become my favorite creme brulee recipe!
My friends and I tried this creme brulee recipe and, though it tasted good, the consistency was soupy and watery--- nothing like creme brulee!
Easy to make and delicious. Small problems: I used heavy cream, which apparently does not form bubbles around the edges, and I was not entirely clear on exactly what "coating the back of a metal spoon" really *means*. (A temperature might have been helpful.) But it turned out quite well anyway. I'm guessing that the stovetop preparation of the custard resulted in it having a slightly more creamy, liquidy texture than other cremes brulee, but no one complained. Minor quibbles aside, it was all in all a good recipe.
Alot easier than I thought. Tasted perfect
Very easy to make.. I noticed another reviewer didn't get bubbles.. she probably did but you need to stir it or lift the pot so that you can see the under the surface along the side of the pot.. that is where they form.. And using full cream makes this recipe waayyy more creamy.. all in all very good!
Excellent! I had to use heavy cream because it is all I had, and it still came out wonderfully. It may come out a bit runnier than it should be, but it still thickened, the top carmelized beautifully and it tastes yummy. Thanks for sharing!
Very good! Just need to let the sauce cool for at least an hour before baking,
Not all together bad. I couldn't find light cream so I used half-and-half, probably not a good idea. It tasted a little bit too much like egg. It didn't seem to thicken as well as I think it should have either, might have been the cream I used. I will probably try it again the overall taste is OK, just needs a little profection.
* Percent Daily Values are based on a 2,000 calorie diet.
Creme Brulee III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 161
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch Chef John make the perfect holiday dessert.
Watch how to make this top-rated Creme Brulee.
See how to make a rich, puffy, custardy French toast.