Reviewed: Mar. 26, 2012

This recipe is fantastic! I followed it to a tee and thought it rivaled any creme brulee I have ever ordered in a restaurant. I used white choclate chips instead of the crushed up bar and they melted so easy and I didn't have to stir the mixture hardley at all. I would give this recipe 10 stars if I could, I recomend this to anyone who is looking for a wow dessert.

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Reviewer:

Cindy

Reviewed: Mar. 14, 2012

This was my first time making creme brulee... I was always intimidated by the name of it, but it was so easy to make. Everyone raved about it and I have requests to make it again very soon.

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Reviewer:

Nicole

Reviewed: Feb. 1, 2012

Excellent but very sweet!

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Reviewer:

Jean

Reviewed: Jan. 13, 2012

Wow! This is fantastic! I multiplied this recipe 4 times for my birthday lunch bash, and the ladies absolutely loved it! Said it was truly the best Creme Brulee they had ever eaten! Only extra thing I did, mainly to break the very sweet taste, was (just before serving) to top the desert with a thin layer of fresh granadilla, and then decorated it further with a slice of kiwi fruit and a raspberry. The tartness of the fruits with the sweet - to die for!! Thanks for the recipe - my friends think I'm the greatest now!

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Reviewer:

FoodloverZA

Reviewed: Dec. 25, 2011

Made this for our Christmas dinner and it is fantastic. I wanted a rich, thick, creamy custard for filling chocolate cups. I made this recipe the day before our dinner and let it set in the refrigerator overnight. Then I spooned it into the cups and served without the caramelized sugar on top. Everyone loved it! It was easy to make and perfect consistency and taste.

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Reviewer:

Danita

Reviewed: Sep. 10, 2011

This recipe is awesome! It was a big hit with my family and the first creme brulee I ever made.

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5 users found this review helpful

Reviewer:

SUNNY719

Cooking Level: Intermediate

Home Town: Milford, New Hampshire, USA

Living In: Derry, New Hampshire, USA

Reviewed: Sep. 8, 2011

OH MY YUM! So good and super easy to make. I'm only regretting that I didn't make a double batch! If you can use a torch, the sugar carmelizes much better then broiling it.

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Reviewer:

sarahscott85

Reviewed: Aug. 28, 2011

Ah, fantastic dish! :)

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Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Jul. 25, 2011

Really... how could this NOT be tasty? Personally, I thought they were a bit liquidy, but I left the second batch in the fridge for two days and they were better than the first batch. Watch them carefully under the broiler. I wish I had a little torch!

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5 users found this review helpful