Reviewed: Nov. 15, 2009

This was delicious. I would give this five starts but I altered the recipe per the suggestions of other reviewers.

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Janelle

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

My 5 star rating is based on following CHEFPEON's suggestions; I didn't try the original directions. I skipped the double boiler and baked @ 375 for 22 minutes. The flavor and texture were perfect!

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Red

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Reviewed: Oct. 21, 2009

Pretty easy and result is quite excellent. Do use CHEFPON's rec's. I baked them at 360 for 25 minutes but difinately start checking them at the 20 minute mark. Works well if you have the butane torch for the tops.

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BradysMom

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 4, 2009

I gave this recipe 5 stars based upon CHEFPEON's modifications. I followed her recomendations exactly and it was fabulous!! My husband and I enjoyed this very much! I will be adding this to my recipe collection.

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Tesa

Cooking Level: Intermediate

Home Town: Lancaster, Kentucky, USA

Living In: Perryville, Kentucky, USA

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Reviewed: Sep. 13, 2009

this was sooooooooo good! I had never made creme brulee before so wasnt sure how it would turn out. I followed chef peon's advice. i jsut think i might have baked it a little too long because it was dark brown when i took it out, and then when i added the sugar and put it under the broiler it burned a little. but apart from that it was YUMMY!

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bhash

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Reviewed: Sep. 11, 2009

This is an amazing desert. It worked perfectly every time I've made it.

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npk74

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Reviewed: Aug. 24, 2009

Delicious & fantastic,easy to make.

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RUMPLE123

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Reviewed: Aug. 24, 2009

I used the modifications suggested by chefpeon and this recipe turned out perfect!!!

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Dionne333

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Reviewed: Aug. 8, 2009

NEEDS MORE EGG YOLK!!! Cooked for well over an hour now and no consistency yet. I've made creme brulee countless times over the years. I couldn't find my old cookbook so I tried this recipe and am very disappointed.

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justgrillit

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Reviewed: Jul. 30, 2009

I also followed ChefPeon's advice. This recipe is very awesome! My mom is a picky eater, and she loved it.

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JellyBean529

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

This was a hit!!! Followed CHEFPEON's advice except I didn't remove the froth. Didn't seem to matter to us because the sugar helped cover that up and it still tasted fabulous. Only had 2 cups of cream so used only 5 yolks. Thanks for sharing!!!

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CHICA3578

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Reviewed: Jun. 22, 2009

Good recipe. I followed CHEFPEON's advice about not cooking the egg/cream mixture before baking and the custard set perfectly and was sublimely smooth and creamy. I personally would have preferred the custard a little sweeter, but the caramelized sugar did add a wonderful sweet crunch. Also, I had always thought that you had to eat the creme brulee RIGHT AWAY to avoid the sugar from dissolving, but I actually put some uneaten ones in the fridge and the caramelized sugar was still hard a couple hours later (definitely starting to dissolve the next morning, though).

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Nikki

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Reviewed: Jun. 21, 2009

I followed the directions of the pastry chef reviewer and it was delicious. I do think there must be an art to making creme brulee, though. Mine was on the verge of being the wrong consistency. It was easier than I thought to prepare. It's a keeper...

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ANANDAB

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Reviewed: May 27, 2009

Freakn Great made 3 of them and had excellent remarks about the flavor.

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ajsimon_76

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Reviewed: May 26, 2009

Tried it - It tasted very eggy, no vanilla flavor came through. I think the proportion of egg to creme is wrong, there's no direction of baking in a water bath and the combined sugar mixture would not melt consistently.

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Farmguy

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Reviewed: May 23, 2009

Can I give this more than 5 stars? I've never made it before, just finished it as a waitress. (Love torching the top!) It was a fairly simple process, just long! Good thing it is totally worth it! Do watch it closely though, I burned the top of one of mine but it still tasted yummy! My 11 year old son is begging for it again!

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Annette

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Reviewed: May 18, 2009

Tastes great! I followed Chefpeon's suggestions. Turned out perfect aside from not sprinkeling enough sugar on before putting under broiler. Easy fix! I've made this 3 times so far this year!

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karag

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Reviewed: May 15, 2009

Who knew creme brulee was this easy! I almost feel bad reviewing this, as I didn't follow the preparation guidelines at all (but I did follow the ingredients exactly). I followed the pastry chef's recommendations. I tempered my egg yolks, skipped the double boiler, baked in individual ramekins in the water bath, chilled, and added the sugar at the last minute. I could not get my sugar to melt properly. That's okay, though, because now I have a reason to get one of those torches! My rating is based on taste, which was out of this world, and WOW factor!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 10, 2009

I fell in love with the creme brulee at the Le Village buffet in Paris Las Vegas, and any creme brulee recipe I try...I always hope to mimick it. This recipe--with some alterations from chefpeon--is good by its own virtue. It's very creamy & not too sweet. However, it's just too darn creamy and custard-like while I prefer a more solid flan-like texture and that's the only reason I gave it 4 stars. If you like creamy desserts, this is probably the one to try.

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cream_puffy

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

Very easy and great flavor. Most creme brulee recipes are the same and my husband was looking for just the basic creme brulee. It was the first time I had tried to make it and it came out perfect.

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