I've only tried to make creme brulee at home once (pumpkin creme brulee). It wasn't a disaster, but it wasn't super good...
This one, WOW! I made it last night and let it chill over night. The custard is nice and stiff, but still perfectly creamy. I baked mine at 300 degrees for 35 minutes. The tops stayed uncracked and the taste and texture are spot on. (Unlike the pumpkin which took longer to cook and was still a little loose) I also like that you don't need a ton of egg yolks to get that texture. 3 works just fine and you don't get that "eggy" taste you do with some other bain marie custards that call for more yolks. (I try to tell my self this makes this recipe a little "light" LOL!)
I did heat my cream with a vanilla bean thrown in, just because I love vanilla. I didn't scrape the seeds, but did also add the extract. I don't know if this made it more vanilla-y, but I'd like to think it did.
This recipe is definitely a keeper! Thanks for posting it!
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I've only tried to make creme brulee at home once (pumpkin creme brulee). It wasn't a...