Classic Infused Creme Brulee Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 6, 2013
These came out great in terms of flavor and texture, a bit too sweet for my taste but that could easily be adjusted. The only thing I did differently was add a folded tea towel to the bottom of the roasting pan, lay the ramekins on it and then fill up with hot water. The towel keeps the ramekins from sliding around and adds and extra layer of insulation for gentle cooking.
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Reviewed: May 10, 2013
My husband makes creme brulee almost exactly like this, but uses sweetened condensed milk instead of whole milk, then uses a 50/50 blend of brown and white sugar to carmalized the top and finishes it with frozen mixed berries (from the grocery store freezer section) - c'est magnifique!!!
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Reviewed: Mar. 23, 2014
Although the taste was good I have two issues with this recipe, or perhaps my interpretation of it. By whisking as it says to do you create a lot of bubbles. I read somewhere else using a spatula instead gets rid of the bubbles. My bigger problem though was I could not get the creme to set, they came out rather runny. Thoughts?
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