Reviewed: Apr. 20, 2013

This was my first attempt at Creme Brule, so I read a lot of the reviews. Chef Peon's review was extremely helpful. I followed it to a tee and the result was awesome. My whole family loved it.

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Reviewer:

tom529

Cooking Level: Intermediate

Reviewed: Apr. 20, 2013

Follow directions and you can't fail!

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Reviewer:

Summer

Reviewed: Mar. 24, 2013

Awesome recipe! This will be my go to recipe for creme brule. My whole family loved it!!

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Reviewer:

SNOWBUNNII

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

Reviewed: Mar. 19, 2013

My boyfriend liked that this wasn't too sweet but i didnt like the texture. Maybe that was my fault but it wasn't as smooth as it was suppose to be but having been my first time making creme brulee, that might not be the recipes fault.

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*Lisa*

Cooking Level: Intermediate

Reviewed: Feb. 19, 2013

great creme brulee :)

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mollyfrog

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 13, 2013

I wanted to make a special dessert that would be the perfect ending for a great meal. This creme brulee fit the bill. Like many, I followed ChefPeon's recommendations and had a delicious result. I will be making this again.

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Reviewer:

Vicky Lynn

Cooking Level: Expert

Living In: Hamilton, Virginia, USA

Reviewed: Feb. 5, 2013

Very tasty but I struggled getting the crispy top with an oven alone. Thank you for the great recipe.

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Reviewer:

JZINOLA

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Los Angeles, California, USA

Reviewed: Jan. 27, 2013

As did many others, I used Chefpeon's modifications. I believe this ia why it came out so smooth and light. Did have trouble with the brown sugar lumps actually burning (flaming and had to blow them out periodically) as I was torching the sugar mixture. Probably just use white sugar only next time. But everyone loved this creme brulee recipe!

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Reviewer:

Chris

Cooking Level: Beginning

Home Town: Sudbury, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Jan. 20, 2013

YUM! My guests wanted to lick their bowls! I did use suggestions by chefpeon, didn't cook it before putting in oven. Once yolks and cream came together I sieved back into the bowl. Came out smooth and creamy. Took 30 min at 350. Highly recoment this and will ake it again and again. Thanks for sharing an easy and delicious recipe.

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Reviewer:

cyndi

Reviewed: Jan. 20, 2013

WOW... Eggsilent. First time making or trying Creme Brulee, won't be the last. Very easy to make and I followed CHEFPEON's recommendations except I didn't strain the foam. It wasn't very thick and the strainer I had didn't catch much. In any case it turned out perfect. Crunchy and creamy.

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