Reviewed: May 5, 2012

SO SO EASY and on top of that it tastes AMAZING! I was so in awe that this was so good when it was so easy! Thanks for the recipe!

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Reviewer:

mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

Reviewed: May 5, 2012

Very good. Used 4 egg yolks like other reviews and had to cook it in shallow custard ramekins for about 38 min but it came out wonderfully done. Used a kitchen torch on top.

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Reviewer:

HISTORYGIRL04

Cooking Level: Expert

Home Town: La Mesa, California, USA

Living In: Lakeside, California, USA

Reviewed: Jan. 5, 2012

Excellent . But as another review suggested use the blender to mix all together saves a step or 2 and tastes perfect .Flavor 5 stars. Recipe process 3 stars.... Save a ton of work and use your blender

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Reviewer:

basset

Reviewed: Jan. 2, 2012

This was my first creme brûlée attempt. The recipe worked fine with an additional egg yolk. I also mixed the sugar, salt and vanilla into the egg yolks instead of the warmed cream. It set beautifully and I torched it with a kitchen torch. Tastes great and good consistency! Better than any restaurant version.

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Reviewer:

mama447

Reviewed: Dec. 21, 2011

awesome. just awesome. tastes just like the kind you get at the 5-star steakhouse restaurant. my only tip: it took a lot longer than 30 minutes for the custard to "set." Not sure if it was the new oven/temperature calibration, or what. I used the larger shallow ramekins so i was surprised at how long it took. Also, invest in a torch. The broiler can take too long and wind up leaving the custard a little soupy and warm. Better to just "candy" the top and have the custard itself still be cold from the fridge. Great recipe!!

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Reviewer:

shannon

Reviewed: Dec. 5, 2011

Recipe needs a few adjustments. I agree with the folks who say add one more egg yolk. Also, the cooking time is WAY off. I'd say I ended up leaving them for about 50 minutes before they were set. All in all, though, it was delicious.

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Reviewer:

lisac730

Reviewed: Nov. 23, 2011

This is really good and pretty easy. I add an extra egg yolk, and that seems to work really well. The baking time might be a little off though?

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Reviewer:

geologist

Living In: Menlo Park, California, USA

Reviewed: Nov. 22, 2011

This was amazing!! I am now making it again for my 2nd time for this Thanksgiving! :)

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Reviewer:

devi1109

Reviewed: Nov. 13, 2011

Very good recipe; I followed the other reviewers and used 4 yolks. Very smooth with good flavor. I also used the wide flat ramekins, like I'd seen in restaurants, so the 25 minute cooking time was perfect. Thanks for the recipe!

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Reviewer:

Jessica

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Neenah, Wisconsin, USA

Living In: South Lyon, Michigan, USA

Reviewed: Sep. 23, 2011

I made this recipe as directed, and after 30 minutes I removed the foil to find ramekins full of liquid. It did eventually set and was tasty, but getting it there required removing the foil (using it is pointless) and an additional 45 mins in the oven. Creme brulee can almost always be saved, but save yourself the aggravation and choose a different recipe.

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