Followed chefpeon's cooking instructions and original recipe's ingredients. Turned out PERFECT! Like many people said, just like the ones you get at pricey restuarants for $13 a pop. Smooth custard texture and crispy carmelized sugar. I transferred the ramekins onto a cookie pan and put them in the fridge for 10 minutes before putting them in the broiler. The broiler was on high and I placed these in the middle rack for exactly 2 minutes. Yummy!

CANNOT believe creme brulee is this easy. Used a torch but top was not crispy enough so next time I'll try the broiler.

Mmmm Mmmm! Oh man this was good! I made this because I had some egg yolks I needed to use up and Im glad I did! The only changes I made were that I halved the recipe and I followed Chefpeons suggestions. Turned out perfect! I ate it all by myself...well, I shared with my 2 year old...

perfect for entertaining and ooohhh so yummy!! smelling the hot cream in the double boiler reminded me of paris. i served it with fresh strawberries and every single bowl was licked clean! next time i'll double the batch!

I followed chef peons advice and it turned out good! My skeptical picky dh liked it and thats saying alot! He usually is a skeptic when it comes to fancy foods. I will make this again but may try some different recipes on here.

I made this and it looked perfect. Following CHEFPEON's instructions, the custard's thickness was nice and the top crusted perfectly with sugar when placed in an ice bath under the broiler. However, the flavor was mediocre at best and definately lacked sweetness and vanilla. I will not be making this again.

This recipe was very creamy and delicious.

This is excellent, after following the chef's directions. We made several batches, and ended up the last doubling the sugar and the vanilla. Loved it, and we'll certainly be making this again! BTW.....are vanilla beans always so expensive? I looked, and the only store that carried them here had one bean for $17! Suggestions? Thanks! Shannon

Like CHEFPEON I too did this minus the double boiler step.... with 4 cups cream, 8eggs, 1/2 cup sugar and vanilla. Results were smooth and thick but light.

Worked the first time. As others have said, use the Chef's recommendations for cooking technique. I thought I had overcooked (not much wobble when I took it out of the oven), but after cooling consistency was great!

This is not a bad recipe but make sure to follow CHEFPEON recommendations and you'll get your self a great creme brulee. By it self without CHEFPEON changes you will not get a good quality creme brulee.

Oh. My. GAWD. If I could give more stars, I would. If I could marry this recipe, I would. I've always been intimidated by this, and it's my hubby's fav, so it was relegated to fancy restaurant date night...Not any more!! Using ChefPeon's instructions, I made my husbands favorite dessert and he deemed it 'The best Creme Brulee I've ever had'. And I can't believe how SIMPLE this was. Came together in 10 minutes, with 4 ingredients (minus the brown sugar). This is so easy, I have it MEMORIZED. THANK YOU THANK YOU!!

Using the pastry chefs helpful hints, I made this recipe which came out fantastic! I used the propane torch for the WOW factor at my dinner party! Will make it again because it is so easy!

I followed the advice given by other reviewers and skipped the second cooking step- no need!!! My big issue with this recipe is the size of the pan/ ramekins... the recipe doesnt say what size pans to use. I used 4oz ramekins and i found there to be too much creme brulee and not enough yummy crunchy sugar- so i will try to remake this and use a bowl with a bigger area so more sugar can be burned on top!! Also- the broiler does a very poor job of burning the sugar compared to using a small kitchen torch. I will remake this and then review again with bigger pans!

This is the first creme brulee recipe that has actually worked for me! Used ingredients exactly as listed, but followed instructions of other reviewers and skipped double boiler step. I cooked in one big baking dish at 375 degress in hot water bath for about 45 minutes and it was perfect. The combination of brown and white sugar for the topping was good! The only reason for not giving a five stars was I thought it could have a more intense vanilla taste. Maybe using a vanilla bean pod would produce that as in some other recipes I've tried. Thank you for a recipe that actually made a custard--and not a runny mess!

I've made this creme brulee over and over for the last couple years and it's a big hit each time. I followed the suggestions from CHEFPEON. I do lower the temp of the oven to 350 and cook 20 mins though. turns out great!