Reviewed: May 13, 2012

Just do what CHEFPEON says to do and you won't have any issues. It's not necessary to pre-cook in a double boiler at all. I tell people I make creme brulee and they think I am "magical" but it's a stupid simple thing to make. Just use good ingredients and vanilla and everything will be perfect. By the way I use vanilla PASTE and not liquid extract and IMHO it gives it a more pure vanilla taste.

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Reviewer:

LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

Reviewed: May 7, 2012

Excellent when prepared according to CHEFPEON's suggestions.

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Reviewer:

abbeygeorge

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Apr. 27, 2012

I made this today and was extremely disappointed. It tasted more like custard than creme brulee. I have made creme brulee many times and never had it turn out with the texture this one did. Don't know what I did wrong as I followed the chef's suggestions and skipped the double boiler and used the water bath. The texture was way to thick. I tossed out the entire batch. I was going off the reviews on this one but I have to say, not good.

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Reviewer:

Saucy cook

Reviewed: Apr. 23, 2012

This is my absolute favorite dessert! Don't skip the vanilla extract.

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Reviewer:

The Omnivore

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Apr. 14, 2012

Five Stars with CHEFPEON's suggestions. I did 6 yolks, 4 Tblsp Sugar, and 1/2 tsp Vanilla mixed in a pot...2 1/2 C Heavy Cream in a separate pan pan until just before scalded (over med heat). Turn yolks on to med heat and slowly add in the cream, continue whisking. I cook it for about 3-ish minutes, then strain into a large Kerr jar. From there I pour into ramekins, use a water bath, and bake at 375 for about 25-ish minutes...until it shakes like Jello. Cool in waterbath for 15 minutes, then refrigerate. When ready to serve, Add regular sugar, and torch :)

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Reviewer:

CMTORIE

Cooking Level: Expert

Reviewed: Apr. 8, 2012

This is a wonderful recipe. I tired it and making creme brulee for the first time - and it was easy with perfect results. I chose to top it with warm blueberry compote (made from fresh blueberries).

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Reviewer:

santi

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 24, 2012

wonderful recipe w/chef changes....of course setting/cooking time will vary with dish you use if it is not a standard custard dish

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Reviewer:

Oilcan

Reviewed: Mar. 16, 2012

I made this recipe with the modifications that CHEFPEON suggested. I am eating it right now! SO GOOD! I was too stingy on the cooling time. Do let it rest and cool properly before you brulee the sugar on the top. Would be fantastic with a very small pinch of freshly grated cinnamon. I can't wait to try this out on friends!

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Reviewer:

meemee

Reviewed: Mar. 9, 2012

AMAZING!! Must try!!

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Reviewer:

Amber

Cooking Level: Expert

Reviewed: Feb. 26, 2012

I give this rating using the suggestions by CHEFPEON. I did add an extra 1/2 tsp of vanilla. I used the broiler. The whole top didn't get crunchy, but it was close enough. So easy.

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