Ghirardelli® Classic White Chocolate Creme Brulee Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Feb. 7, 2010
It was easy to make and delicious. To caramelize the sugar better, I mixed equal parts brown and white sugar and then put it in my toaster oven for about 3 minutes. It had to be refrigerated again after being caramelized, so in the future, I will use a blowtorch to caramelize.
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Reviewed: Feb. 1, 2010
Excellent! This is sinfully good, creamy and lucious. I changed nothing and had no problems making this wonderful gem of a dessert.
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8 users found this review helpful

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Cooking Level: Expert

Living In: Canonsburg, Pennsylvania, USA

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Reviewed: Jan. 4, 2010
This was the first time I've ever tried to make Creme Brulee and it came out very yummy! I cut the recipe in half and used one ramekin. I used what we had on hand - half and half instead of heavy cream, 4 white chocolate truffles instead of the white chocolate baking bar. My ramekin said no broiler on the bottom, but I did anyway - only for 2 minutes, I was a bit nervous... I would've rather used a torch, but didn't have one on hand!
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Dec. 31, 2009
I made these for dessert Christmas Eve and they were a big hit. Very easy to make and delicous. They are a new family favorite.
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Home Town: Holden, Maine, USA

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Reviewed: Nov. 22, 2009
My family loves this!!
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Reviewed: Nov. 10, 2009
Great recipe and my new favorite dessert! The water bath works great. I used a pancake turner to lift the ramkins out of the water. And used my toaster oven on broil to carmelize the sugar and it took less than one minute. Stay with it during the carmelizing process to make sure it doesn't burn. Since I had a big dinner group, I carmelized the sugar and left them in the fridge for three hours before serving and they were delicious chilled all the way through. Added strawberries right before serving. My guests loved every morsel. Rave reviews with many requests for the recipe.
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