This truly is an easy creme brulee! It's got all the basic brulee ingredients: heavy cream, egg, sugar and vanilla. If you don't have a cooking torch you can easily put this under the broiler to get the traditional creme brulee crunchy topping.
2 cups heavy cream 5 egg yolks 1/2 cup sugar 1 tablespoon vanilla extract 1/2 cup light brown sugar (or as needed)
Preheat oven to 275 degrees F.
Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into 7 ounce sized ramekins (those little ceramic dishes). I suppose you could pour it all into one smallish casserole dish too. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
Then put them in the refrigerator and let them chill overnight.
Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this. [I got my wife one of those little kitchen torches for Christmas at Williams-Sonoma for about 25 bucks. It's fun!] The point is, you need to caramelize (melt and let harden) the sugar.
Anyway, that's it. They came out just right the first time. Easy. And they tasted GREAT. The consistency was perfect. Enjoy!
I've tried many recipes. All ended in yuckness. Granted, I'm no master chef. I'm sure those other recipes work fine if you really know what you're doing. But I don't want to have to go to culinary school. I just want a creme brulee.
So I'm talking to my mother on the phone tonight, as I'm about to embark on another creme brulee experiment, and she mentions, "Oh, well, your Aunt Carol makes a great creme brulee; it's always good."
So I called up Aunt Carol, got the recipe, gave it a shot, and what do you know? Perfect. So unless you're a master chef, return that double-boiler, forget about scalding the cream, don't fret about scrambling your eggs. Just follow this easy recipe for a creamy, great-tasting creme brulee
CDKitchen Note: Make sure to read the reviews from others who have tried this recipe. They have some good suggestions on the cooking time (which seems to be a listed as a bit less than what is actually needed - but your ovens may vary).
rec.food.recipes Walter S. Burton II
659 calories, 50 grams fat, 47 grams carbohydrates, 6 grams proteinper serving. This recipe is low in sodium.
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Made this for Valentine's Day. Made sure to read all the reviews as noted. Turned out great! I topped it with some strawberries that I had sliced and soaked in brandy. Amazing.
janny October 3, 2014 COMMENT: Correction to my review: I INCREASED the temp by 25 degrees.
janny September 27, 2014 REVIEW:
We love creme brule and will often order it at restaurants because I've been too afraid to make it myself. Well, no more! This recipe was so easy and tasted as good as the best we've had in restaurants. Will definitely be making again.
*note: I did lower the temp by 25 degrees and baked for 15-20 min longer.
Member since: Aug 6, 2001
MissWendyLou September 25, 2014 REVIEW:
Read through all the reviews before making this. The tips are valuable. This was the best creme brulee! I saw this exact recipe stolen on another site - some food blogger is taking your hard work and calling it her own, just FYI. This recipe clearly was here first as I've seen it here for years.
oMA September 21, 2014 REVIEW:
Right now the brule has been in the oven for 1hr 45 min. and still is not done. Watery actually, Do you think 275 degrees is right?? I don't. This is going to be a disaster. It already tastes burnt and is not even done.
CDKitchen Staff Reply: Definitely shouldn't be watery with heavy cream, egg yolks, and sugar. Did you alter the recipe in some way? And the water bath should prevent any burning. Did you add the water to the baking pan holding the ramekins? As other reviewers have pointed out, the actual cooking time is a bit longer than listed in the recipe (to be fair to the poster, it doesn't say exactly how long he ended up baking them it just says to start checking after 45 minutes.) The temp is consistent with other creme brulee recipes though (some list higher temps but many list 250-275F).
Member since: Feb 16, 2003
DFW August 4, 2014 REVIEW:
Beautifully, delicious, carmelized, torched creme brulee is the perfect dessert to have for every special occassion. Just light and rich enough to satisfy your cravings and easy and quick to make.
Member since: Sep 7, 2001
jewell06 June 26, 2014 REVIEW:
This is one the easiest creme brûlée recipes you will find. You bake them ahead of time, put them in the refrigerator overnight, and finish them off the next day in the oven with a nice brown sugar crust. They are a perfect dessert for a dinner party since you can just put them under the broiler for a short time and dessert is ready in a flash.
happy cooker January 26, 2014 REVIEW:
This recipe turned out great! I really wanted to surprise my parents when they visited with a "gourmet" dessert and this fit the bill. I read all the reviews first (lots and lots of them) and took all the advice and it turned out PERFECT! PERFECT! my dad was so impressed (and he's the chef in the family). Fantastic!!!
Meg November 24, 2013 REVIEW:
Amazing! I liked that it didn't need a torch to make the crust and this way was actually prettier I thought.
Kaley October 11, 2013 REVIEW:
When I first read this I thought there is no way this was an "easy" recipe, but actually it is. I read through the whole recipe first then all the reviews and taking the advice and expertise of others it turned out magnificent.
Guest Foodie August 2, 2013 REVIEW:
My first suggestion is to read all the reviews here (I know there are a lot!) but you'll save yourself a lot of headaches if you do because there are some really good suggestions for making this a fool proof recipe. Creme brulee isn't hard but it does take doing a few things just the right way. The cooking time in the recipe isn't quite right but the other reviews definitely suss that out. I've made this three times now and aside from it taking a while to cook it's quite simple and easy to put together for a fabulous dessert.
jeepers July 4, 2013 REVIEW:
This recipe seems intimidating but it's really not hard (just like the title suggests). Turned out perfect.
Guest Foodie June 5, 2013 REVIEW:
As others have mentioned, the cooking time just doesn't seem right on this but if you follow the suggestions it works out. The flavor is fantastic and has a "true" creme brulee taste and texture. And it is indeed easy, it just sounds kinda difficult.
midget7134 April 12, 2012 REVIEW:
Creme Brulee is the English version for flan. Try adding melt sugar in the ramekin first and then bake normal. Umm
EC March 13, 2012 REVIEW:
this recipe is amazing!!! im only 17 n i did it with my mom for the first time n it was d best creme brulee i hav ever ate n i LOVE creme brulee... THANK U for posting d recipe. it is truly easy...
sizie December 13, 2011 REVIEW:
I just had the first serving of my creme brulee which I made for the very first time, it is so good! I had to increase the temperature and time for baking though. I also added 2 and half tablespoon of cocoa to add chocolate flavor. It turned out to be pretty good.
Member since: Nov 19, 2011
mayhem000 November 19, 2011 REVIEW:
I have made this recipe twice now and each time everyone has LOVED it! Of course there are the critics who say they can taste that I didn't use ACTUAL vanilla bean but they still loved it. I ended up using one large Ramekin for the whole dish so the cooking time was extended to 1 hr 5 mins to 1 hr 15 mins but that was my own fault. But I also raised the temperature to 300F. All together, fantastic recipe! Thank you so much!
peacock June 6, 2011 REVIEW:
My wife and I both like Creme Brulee. Every year for our anniversary I make a nice prime rib roast and creme brulee. I have always used a recipe requiring multiple steps, double boiler systems...etc. This recipe is not only very easy to make, but it's pretty darn good too. I think this recipe is a bit heavy on the vanilla flavor, but it's still very good as is. In the past I have used turbinado sugar instead of the light brown sugar. I used a 50-50 mix this time and I honestly didn't notice much of a difference. I think I'll just use the light brown sugar in the future. it seems like we always have some of that in the house for making brine for smoked salmon. I VERY rarely comment or rate recipes, but this is one I thought I should comment on. I will be making this recipe in the future. Thanks for sharing it!
Steve April 13, 2011 REVIEW:
Great stuff. I did change some things after reading some of the other suggestions. Combined cream, sugar, and vanilla in a microwavable bowl, mixed together,and heated for 2 minutes. Beat egg yolks until smooth, and stirred into the creme mixture. Poured into ramekins.Heated water in a pot, not quite to the boiling point, then poured into baking pan half way up side of ramikins. Preheated oven to 325, and cooked at 325 for 45 minutes. Came out Perfect.
Paul0824 January 7, 2011 REVIEW:
This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit & it comes out perfect every time. No torching & great aromas
krismcd November 19, 2010 REVIEW:
This was my very first time making creme brulee and I have to say this is an excellent easy recipe! As I type my 2nd batch is in the oven that's how good it is! I plan on making this as a Thanksgiving desert b/c of the ease and prep ahead of time. I did raise the oven temp ( US) to 315 and it took @ 60-70 min based on the sizes of the containers a few I had were larger than the rest so those took a few min longer. You can clearly see it set from the outside rim inward and although my fork was never 100% clean clean when done they came out fine! I did place all containers into a pan of water when baking. I also placed a few into ice water inside my fridge for faster setting, we wanted to try it that night and they chilled for @ 2 hrs in the ice water bath & were perfect! I used organic sugar and it came out crispy. The batch I have in now is in one large corelle baking dish so we'll see how this comes out but based o the other reviews it doesn;t matter! EXCELLENT AND EASY!! OH I forgot to say I used my kitchenaid stand mixer with the wire wisk attachment and just lightly beat everything for no more than 1 minute.
Dar October 30, 2010 REVIEW:
This is such an amazing, yummy recipe. Making it again right now. My family and I LOVE it. Tastes as good as what you get in a French Restaurant. It took double the cooking time though, so the first time I was worried. But now I know to cook it for 1 3/4 hours and it will be perfect. Thank you for sharing!
Guest Foodie July 11, 2010 REVIEW:
Wow, I was very skeptical about this recipe, because I read so many different versions online, but it turned out great! The taste was amazing. But I altered it slightly...Along with Vanilla extract, you should add a hint of almond too. Wow it makes it taste great. Also don't use brown sugar for the top coat. It burns easy and turns black. I recommend regular white sugar. Other than that, it was yummy!
Glenn May 21, 2010 REVIEW:
Easy to follow and the best part is my family loves it. One change is oven temp to 300 instead, could be my oven. Thank you for sharing this recipe.
Carla Spacher April 26, 2010 REVIEW:
I made this recipe some time ago and it turned out great. I did, however, have to cook it for much longer than suggested before it would set.
Guest Foodie April 11, 2010 REVIEW:
I'm making this now like many other after 45 min I turned the temp up to 325 1 1/2 hours later it's partially set I ate one any way ( I like it hot) I think it's a little too sweet I think next time I'll try1/3 cup sugar and a variation of the 35 min recipe or at least start cooking at 325 or350 depending on how long it takes it definitely cured my craving even though the one I ate wasn't completely done good recipe, I think
Guest Foodie February 19, 2010 REVIEW:
This recipe is awesome!! I love it and have made it several times. I also had to increase the cooking time to about 1 hr 45 min.
Thanks for sharing!!!
Chef G February 14, 2010 REVIEW:
Nice texture/flavor & very easy. The cook temp & or time has to be wrong. There is no way an uncooked custard will set in 45 minutes in a 275 degree oven. Would love to see a repost with corrected time/temp.
I would suggest using white sugar instead of brown for the burnt topping.
Member since: Jan 2, 2010
stitchinthyme January 2, 2010 REVIEW:
Like pretty much every other reviewer said, this took a LOT longer than an hour to cook. After almost 4 hours during which I first increased the temp to 300, then to 325, the knife still did not come out clean, so I gave up and took them out. However, the next night when we tried them, they were really wonderful and the consistency was just fine; they were as good as any creme brulee I've had in restaurants. I will definitely make this again, though I can see I will need to play with the baking time and temperature.
Emmy November 23, 2009 REVIEW:
This is the easiest thing I have ever made, and it is delicious, I used to like Creme Brulee but now I can make it at home this good and easy...I love it
reiko516 July 2, 2009 REVIEW:
Comes out perfectly every time! Make sure that you're putting the correct part of the egg in, though. I wasn't paying attention and put in the whites instead of the yolks the first time I tried this. It was still really good, although it definitely had an egg-y taste to it, ha.
Zoe January 24, 2009 COMMENT: I am concerned. It has been in the oven for going on three hours, and it is still not set. What have I done wrong?
Member since: Jan 7, 2009
tammymesser January 7, 2009 REVIEW:
This recipe is wonderful!! We LOVE it. The way I did it was in a 325 degree preheated oven and let my eggs and heavy cream come to room temperature, then I started making them. I used orange extract and grated orange peel. It was awesome!!! Today I think I'll try white chocolate latte powder and grated hersey bars,lol. Who knows, it just might come out terrific. But anyways Thanks for this Easy Creme Brulee Recipe, It helped alot.And we love them so much. Keep cooking and Take Care.Hope I see more of your recipe's. Sincerely, Tammy
young cook December 30, 2008 COMMENT: wow. this was really easy... to tell you the truth, i haven't actually MADE it yet, but from what I've read, this sounds incredibly easy. No "warm the cream beforehand," this guy knows that regular people want quick,easy recipes and have their own lives to tend to. i don't want to spend all my time in the kitchen, i have a life, even though I'm only 13. and i really dont want to spend alot of money on ONE vanilla bean and a whole lot of crap i dont even know existed. WOULD YOU?
Guest Foodie October 27, 2008 COMMENT: I enjoyed reading all of the reviews so much I almost forgot about what I already had cooking in the kitchen. I am planning to try out this recipe tomorrow so we can eat it the next day for our 3 year anniversary.
Hopefully using farm fresh eggs will increase the richness of this favorite dessert!!
Guest Foodie October 19, 2008 REVIEW:
I want to give this recipe a rating of 5. This is the first time that I have made " Creme Brulee " so I checked the internet for a recipe, there were three that I looked at. This one looked like the easy way to go. I put every thing into a bowl and whisked till it was frothy. It took 1 1/2 hr to get done. But it was worth the wait,the creme brulee was wonderful buy my taste and several other. I will make this again and several others want to try this recipe. Very good... Leon
Guest Foodie May 11, 2008 REVIEW:
Very yummy, but I thought that the instructions were not very good, so I had to give the recipe a 4. For that reason, it took me forever to make this the first time. I wasn't sure whether I needed to actually beat the mixture or just combine it. I beat it, then the froth on top looked awful, and I had to scrape it off and continue to cook. Next time, I'll just combine. Then I was at the oven every 10 minutes for over an hour and it still wasn't done. Finally I upped the temp to 325 F and it finished quickly. I am going to bake this at 325 next time. The ingredients are spot on, but the method is not well written.
Guest Foodie April 25, 2008 REVIEW:
Excellent recipe. This was my first time making creme brulee and it turned out delicious! My whole family loved it! Would recommend it to anyone who wants to try real homemade creme brulee.
Guest Foodie March 31, 2008 REVIEW:
USE THE 35min. RECIPE - explained in earlier posts (works great!)
EXPEDITE COOLING - place ramekins in baking tray filled with ice/water & refrigerate for 1-2 hrs
IF NO TORCH AVAILABLE - pre-heat (broil) toaster oven and place ramekins in broiling tray filled with ice/water (add as much water as possible to keep ramekins cool), let brown sugar caramelize (about 2min), then place ramekins in a fresh ice/water filled baking tray to cool for a minute.
Easy recipe and remember stir don't whisk, good luck!
SkyMaster March 16, 2008 REVIEW:
I had a big party and had to make enough for 12 people. So I just entered the number of servings and wa la, it was perfect! I added some vanilla bean which gave it that nice bean flavor. I highly recommend it.
Member since: Mar 15, 2008
kitchenkarma March 15, 2008 REVIEW:
I'm quite embarrassed... this recipe didn't work out for me - after 1hr 20min at 325'F I had scrambled eggs. So I had to empty the ramekins and blend until smooth and then put them back in the oven for another 25min. This seemed to work and they were delicious! Thanks for the recipe - I will try it again and see if my luck changes :)
patty February 18, 2008 REVIEW:
Like the last one to comment, I prepared them for my valentine's day dinner and my boyfriend said they were the best creme brulees he had ever tasted! (and he wasn't just saying it!). Thank you!
D. February 15, 2008 REVIEW:
Magnificent!!! I prepared this recipe for my Valentines dinner for my girlfriend and it turned out spectacular! Many Thanks.(Also, it cost a lot less than roses)
Lump532 February 14, 2008 REVIEW:
As everyone else says, this is GREAT! I followed the recipe to the letter and except for the cooking time (about 2 hours) it came out perfect. I am making it for a Valentine's day treat and I know my girlfriend will love it. Thanks a lot!!
ChefMandaBear January 21, 2008 COMMENT: This recipe was AWESOME! I made it for a party and we even made some more! It was so GREAT!
Guest Foodie January 20, 2008 REVIEW:
I am not much of a baker but wanted to make a special dessert for some friends. I decided to make this particular creme brulee recipe. I was extremely nervous about making a dessert I had never made before. But after reading the reviews I was optimistic that I too could make this delicious dessert. And I am glad I did because the creme brulee turned out fabulous!! Everybody complimented how great it tasted and were really impressed!! My husband even mentioned the next day how good the dessert was!!
EGoodegrl January 18, 2008 REVIEW:
This recipe was SOOOO easy!! I have never made creme brulee before & it was awesome! I had to cook it a little longer than suggested but no biggie, I'll Def. be making it again. I wonder if adding some cocoa powder would make this a yummy chocolate creme brulee??
Guest Foodie January 13, 2008 REVIEW:
Very easy recipe and it turned out great. I had to cook it much longer than indicated but otherwise, no problems.
Guest Foodie December 22, 2007 REVIEW:
Very easy. DELICIOUS. I had to increase the baking time about 15 minutes, but still the most simple creme brulee recipe that tastes difficult ;)
Guest Foodie December 21, 2007 REVIEW:
definitely do this for a longer time and at a higher temperature. i recommend at 325F for an hour. but it tastes great!
Guest Foodie November 26, 2007 REVIEW:
very easy to make and tastes great!
aravenbeauty November 18, 2007 REVIEW:
This recipe was fantastic! I cannot cook....I usually do not try and I have no talet for cooking whatsoever, but I wanted to bring something for Thanksgiving next week that was different and had my heart set on Creme Brulee. Of course my husband doubted that I could make this, but I tried last night and it came out PERFECT the first time!
noncarbie October 27, 2007 REVIEW:
I've done this recipe two ways and it's miraculous. I'm currently on a modified low-carb, so I made it with xlitol (only 2 individual packs)instead of sugar and then topped with sugar-free preserves instead of the sugar crust. It's fabulous and the consistency is like that of the best restaurants.
Guest Foodie October 20, 2007 REVIEW:
use raw sugar (ie-sugar in the raw) for the crust, id doesnt have the impurities and chemical breakdown that bleached and brown sugars have:)
Kevin October 5, 2007 REVIEW:
This was great! I was worried about the long cooking time reviewers were reporting. So I made sure my cream and egg yolks were at room temperature before starting. I brought water almost to the boil before adding it to the pan, and I baked it at 300 degrees. Came out perfect in less than an hour. Thanks for a great recipe!
Misty September 28, 2007 REVIEW:
I read all the suggestions and I have to say PROPS to the one who made this in 35 mins! I heated the cream and sugar in the microwave and stirred until the sugar was dissolved as suggested. Then added yolks and vanilla and stirred just until creamy with no bubbles (NOT whisked until just before whipped cream). I also boiled the bath water before I put it in the pan. Then threw it in the oven for 40 minutes, chilled overnight, and topped with sugar - carmelized with a torch (oven broiler makes the consistency of the brulee get softer)and I have to say I have NEVER had better even in a 5 star restaurant!!!
Absolutely fantastic recipe!
Pete August 23, 2007 REVIEW:
This is an awesome recipe it works and its really EAT IT AND LIKE IT!
creme brulee fanatic! August 20, 2007 REVIEW:
My family and i are on a bit of a health kick, but when birthdays come around, that kinda goes out the window. BUT since we have learned that we can alter wonderful dessert recipes into a little more healthy ones we decided to substitute the sugar for Splenda and the brown sugar for Splenda, although it didn't make a huge difference health wise it was still better than all that sugar, it didn't change the taste at all!! The Birthday dessert a complete success!
and you can also use vanilla bean instead of the extract, use a lot less of it because the flavour is incredibly more intense!
Bob August 11, 2007 COMMENT: I followed the instructions to the letter and ended up with a mess. After 1 hour and 30 minutes cook time the dish looked like a liquid sponge, the egg appeared to have separated and floated to the top of the ramekins. The mixture also settled and my once full ramekins ended up being about half full. I ended up throwing this batch away! I will try again in the future because of the good reviews this recipe has gotten. I think I may have over whisked the crÃ¨me brulee batter to and had too many air pockets in it. I whisked the crÃ¨me brulee batter to a texture just shy of whipped cream. When I placed the mix in 8 oz ramekins, I filled 6 ramekins with the mix unlike the 4 eight ounce ramekins mentioned in this recipe. Which I feel is another indicator I whisked the batter too much. I will attempt to make this recipe again whisking less, and cooking at a higher temperature in the future, as others have mentioned on this site. If that fails, it is back to the hard way of making this great Deseret. Maybe I will be better off going back to the old school way, as I will make it less often and I will not have to join a gym, or see a cardiologist. For those of you who got this recipe to work donât forget you can substitute the vanilla extract for other interesting flavors. You just substitute the vanilla flavoring for say, strawberry, banana, vanilla butternut if you can find the flavoring at your local store you can use it for variety if flavor. Thanks for sharing this easy recipe and wish me luck.
jen July 20, 2007 REVIEW:
this is the recipe you want, people!!! tried it for the first time...just as perfect as the 7-8$ ones you buy in the restaurants.
i added a sliced strawberry as a garnish & it was a 'HIT'!!!!
Colin July 19, 2007 REVIEW:
A really great recipe... so simple to make and no chance of ending up with a rich scrambled egg instead.
Elizabeth June 19, 2007 REVIEW:
Wow, just wow. I have been staying with my cousin, her husband and two children, ages 4 and 7, for a vacation at their cabin. me and the 7 year old, Adam, were making dinner and I was joking with his mom about him being able to make Creme Brulee by the time I left. I was kidding at the time becuase I hadn't eaten let alone made Creme Brulee before, so I decided to check it out. this recipe seemed so easy!
we used a cassarole dish to make it, so I set the oven to 325 (US) becuase of the other comments I had read. it took about 1hr. 45 min. (US) I was so nervous to make sure it came out right and not disapoint the kids, i sat there in front of the oven watching it for the first 20 minutes. it only was in the fridge for 5 hours when we decided to torch and eat it. the kids loved watching the torch! they both loved the Creme Brulee and ate more of it than I did! i would definitly recomend it with home wipped cream (the sugar from the Creme Brulee evens it out) and berries.
Overall, this was a great recipe and would recomend it to anyone who loves a good dessert. It wad delish and the kids love it!
Guest Foodie May 29, 2007 REVIEW:
Hate to admit it but my husband actually licked the bowl. Very good and very easy. Thank you for the recipe.
Guest Foodie May 1, 2007 COMMENT: After two attempts at making creme brulee, I thought I'd share my experience. At first I followed this recipe, and tried to add all the tips from other comments. Tip about covering with foil, I did this the first time and it seems my brulees turned out a disaster! they were full of liquid, and even after setting the consistency seemed more like scrambled eggs, which I learnt from reading elsewhere that it could be the result of overcooking. I had cooked them for 1 hr 45min as mentioned by others. Anyways, to cut a long story short, I thought I'd try and experiment with the method. So I made another batch today, cooking at 350F, for 35min (yes 35min!), and I had heated up the cream in the microwave with the sugar for 2 1/2 minutes stirring gently to dissolve the sugar, then slowly adding it to the egg yolks (don't know if this is necessary, but the first time I had mixed it all together as suggested, and I think maybe too much (bubbles and all). So finally they came out Perfect!!.. and in only 35minutes!..
Ascout April 23, 2007 REVIEW:
This creme brulee is simple, easy to make and absolutely delicious. I had to adjust the baking time/temp to 325F for 1 hour 45 minutes (USA). Also, mixing until I started to see the bubbles worked for me. Thanks for sharing this amazing recipe!!
Canadian girl! April 22, 2007 REVIEW:
Excellent recipe! I made it twice now! the first time I had to cook it for longer (almost 2 hours) like others suggest and I did found it a little too sweet for my taste. The second time I used the electric mixer for about 10 minutes to get that creamy texture, used only 3/4 cup of brown sugar and used boiling water for the oven, it was awesome! thanks ;-)
Member since: Mar 25, 2007
arsenalfan411 March 25, 2007 REVIEW:
I think it deserves 100 out of 5 it was amazing I can do this in under 2 hours
Guest Foodie March 6, 2007 REVIEW:
Just echoing everybody: turned out great, took long to cook. I used a slightly higher temperature after a while to hurry it.
The knife never got quite completely clean, but it looked like it was setting, so I went ahead with it.
I also had doubts about "whisking" or "mixing". I wasn't sure I had to whip it like we usually do with whipping cream. At the end I just mixed things well, and this seems to have worked that way.
Thanks for the recipe!
noviceCook March 5, 2007 COMMENT: I was wondering... is the brown sugar in the recipe only for carmelizing the top or is it also being wisked into the mixture? Thanks. Looking forward to trying this.
Member since: Feb 13, 2007
lilwvcountrygirl February 13, 2007 REVIEW:
This is SO EASY to make and SO GOOD. everyone loves it. This is the best recipe I have tried to creme burlee. I mean you can have it all mixed together and in the oven in like 3 mins. And it will only cost you about $4.00 to make. I have to let mine cook for like 1 hr and 45 mins. Which I like cause I dont have to keep running to the oven every few mins to check on it. Everyone should try this!!
Guest Foodie January 25, 2007 REVIEW:
This is easy and wonderful, BUT--I could never get BROWN sugar to carmelize nicely, tried white granulated sugar and it worked perfectly. Is everyone else successful with the BROWN sugar?
Guest Foodie January 25, 2007 REVIEW:
This is the best tasting creme brulee I've had so far. Even compared to high end restaraunts where I've sometimes noticed to much of an eggy taste, or carmelized sugar being burnt. I did however have to cook it for about 1hr 45 minutes....but well worth the wait!
Midwest Gal January 18, 2007 REVIEW:
This was my first time making creme brulee and this recipe was so easy and great. My friends loved it. The only question I have is this: I filled my ramikins up to right below the rim & during the cooking time the custard puffed up & then when it was done it had sunk down to lower than half of the ramikin. Did I whip the mixture too long causing to much air in it to cause this? Or is this what happens.
Guest Foodie January 18, 2007 REVIEW:
Easy recipe for anyone...only suggestions here would be to bump up the temp to 350, use boiling water and cover the baking dish with aluminum foil to keep that steam in.
jmdudley January 3, 2007 REVIEW:
I made this over the holidays and it was a hit. The only thing was 275 didn't work for me. I had to cook it for a really long time. The second time I cooked it at 325 and it took about an hour. Also, the knife didn't come out "clean" when I tested it, but you could tell it was hardening up and it set up well in the refrigerator. I topped it with whipped cream and strawberries.
Member since: Aug 24, 2006
tinkerbel January 3, 2007 COMMENT: I would like to know where I can find Vanilla beans?
JKB December 30, 2006 REVIEW:
This was easy and superb! I had to cook it much longer than 45 minutes (around 2 hours), but it was well worth it. Having creme brulee made Christmas extra special this year! Also, thank you to the original poster of this recipe.
cremebruleechef December 30, 2006 REVIEW:
I give this recipe a 4 because of the heating times and actual cook times were a little bit inconsistent. I read the entire recipe and all of the reviews and decided to cook my creme brulee at 305 degrees for 45 minutes, then very 10 minutes or so, stuck a knife in it. At approx. 1 hour and 25 minutes, my creme brulee was at the consistency that i prefered, and it was actually done. I cooled it and kept it in the fridge for about 7-8 hours, then sprinkled sugar on it and torched it! the top was hard like a stone lake, but with a small tap it cracked and revealed the creamy, heavenly contents in the center. My boyfriend said the middle was a bit runny, but it was creamy to me, so maybe ill leave it in the oven for 1 hour and 35 minutes next time. but i read a lot of recipes where it required you to warm the cream beforehand, and this one didnt, so not only was it easy, but it was less hassle than most creme brulee recipes, and it still came out delicious. I would use real vanilla beans rather than vanilla extract to get an even better flavour. By the way im a terrible cook, but after being successful at my first batch of creme brulee, im beginning to have second thoughts!
Member since: Aug 24, 2006
tinkerbel December 24, 2006 COMMENT: In the original receipe, you mentioned about 45mins to an hour. May I ask at how many degree is that? I believe 275 degree is only for preheat, how about the actual baking temperature? Thanks. Also, I've bought Whipped Creme 35% as you've suggested. The creme brulee is now in the oven. Wish me luck and Merry Christmas.
Chrissy B December 23, 2006 REVIEW:
At Last!! A Creme Brulee recipe that works! After several attempts at my husbands favorite dessert, it always ended in disaster... until now. This recipe is the simplest one and turned out fantastic. My husband, who is extremely picky when it comes to this dessert loved it. It was a huge success!! No more scambled eggs!
jordanalmond November 27, 2006 REVIEW:
Incredibly easy and delish. I too will echo other posters, needed more time in the oven, at a slightly higher temp. I will definitely make this again.
Tami November 24, 2006 REVIEW:
Great recipe. I made it for Thanksgiving with rave reviews. It's even good the day after Thanksgiving! I made mine in a blender, which made it super easy - just beat up the eggs, add the sugar and vanilla and pour the cream in through the top of the blender. Easy to pour into the pan then (I used a small casserole instead of the ramekins). Tip - boil the water for the water bath so it's nice and hot. A casserole does take longer than the ramekins, but if you're patient and wait for the knife to come out clean it turns out great. It is wobbly when it comes out of the oven, but once it's chilled it's perfect. I also used white sugar instead of brown for the carmelized top and it was fantastic. Thanks!
FoodFreak November 23, 2006 REVIEW:
Amazing recipe. Made it for all my relatives for Thanksgiving, the only problem i ran into was having to bake it for nearly 3 1/2 hours before it was done. But it was definatly worth it! My father in law (who eats only ice cream and cake for desserts) absolutley loved it! Thank you for this awsoem recipe.
snake November 23, 2006 COMMENT: I have a question about this recipe. It says to whisk the ingredients until they are "nice and creamy"...does this mean just mix the ingredients until thoroughly mixed together or are we trying to actually thicken up the heavy cream close to the point of a whipped cream texture?
I mixed the ingredients together and had it cook in the oven for about two hours and it was still somewhat runny. I'm hoping it thickens up during chilling.
Dena November 4, 2006 REVIEW:
If you have ever tried to make creme brulee in the past and failed, you will know how truely amazing this recipe is!!!
The best part is that it tastes as good (if not better in some cases) as creme brulee in a up-scale restaurant.
My favorite!!! Thanks so much!
Laura November 4, 2006 REVIEW:
Excellent taste and wonderful, creamy texture!
My husband is a creme brulee fanatic. He spends oodles on creme brulee at Whole Foods (one small container costs about $4.00). I made this recipe my husband's birthday. And he said it tasted better than Whole Foods' brulee. This recipe is definitely a keeper! One note though. I had to bake mine for over 2 hours before it set.
Member since: Oct 16, 2006
tregibbs October 16, 2006 REVIEW:
This turned out SO WELL that I'm making it again tonite! The ONLY issue I had was that you need to make sure the oven is really preheated (mine was set to 350) and the water bath needs to be really hot. Otherwise, the creme brulee will take 3.5 hours... worth the wait, though. :)
meky September 4, 2006 REVIEW:
very yummy! one tip..i didnt have the torch, so for the caramel, i made liquid caramel (mix sugar and a lil water over low heat till it changes colour, sugar dissolves and u see brown liquid) and poured this over the refrigerated creme brulee...turned out just fine!!
:) v yummy!!
Member since: Aug 24, 2006
tinkerbel August 24, 2006 COMMENT: Hi... i'm totally new to cooking, but would like to try to make my favourite dessert. May I ask what does it mean by "Heavy Cream"? Where can I find this from the supermarket? Is it in a container? What form is it?
CDKitchen Staff Reply: Look for "whipping cream" or if you are outside the U.S. look for "Double Cream".
worldcuisinehunter August 16, 2006 REVIEW:
The creme brulee was absolutely delicious and this is the first time i have ever made it.the reason why i have given it 4 stars only s because the cooking time was nearly 1hour 45 mins(maybe because im in the uk)and i think it was a little bit too sweet. Also another very annoying thing was that there was a layer of that formed on top of the brulee that tasted of scrambled eggs.so i simply scraped that layer off to reveal the heavenly contents underneath
jackiwjoens August 14, 2006 REVIEW:
This is a great recipe! I tried it for friends; I must admit I was worried after 2 hours in the oven, but it came out perfectly! (The kitchen torch is a gas) I will be making again, soon.
Guest Foodie August 8, 2006 REVIEW:
I usually only cook for myself, but I let a friend try this, and he took all the rest home to eat later! I'll be making more very soon.
Uk 1 August 7, 2006 REVIEW:
Made this over the weekend and it turned out amazingly. Was a little unsure about the consistency when baking but it turned out perfectly after being under the grill for 5 minutes or so to caremalise the sugar. A word of advice to any other UK chefs(!), the temperature is 135 degrees celcius and baking time took around 2 hours. I used half a pint of double cream as the heavy cream and a couple of tablespoons of sugar. Also, I found that this all fitted perfectly inside one of the "bowls" that the Marks & Spencers' Creme Brulee comes in! Again, this sturned out really well and, as others have said, we finished it off on the day!!!
kmmstyle June 23, 2006 REVIEW:
I just tried this recipe last night and not only was it simple to prepare but it turned out great. Creamy and great flavor. I plan on making it again this evening for other family members. This is a definite keeper.
BGT May 5, 2006 REVIEW:
I'll throw my hat into the ring. Thought this recipe was excellent.
I echo the poster above regarding the baking time--mine ran closer to 1 hr. 45 mins @ 305 degrees.
Also, quick note on torching the sugar: mist the sugar lightly with bottled water before using a plumber's torch to avoid black nubbies. (I don't mind them myself, but other family members do)
Chef WANNABE April 6, 2006 REVIEW:
This was very easy and wonderful! We all sat around saying how great it was! Was being the operative word as it is now all gone!
Member since: Mar 19, 2006
ilovegreysanatomy March 19, 2006 REVIEW:
hey dude im making this right now i hope it comes out okay, i didnt have any heavy cream so i used half/half i hope it works and im not gonna wait till tommorow to eat thats too hard
Guest Foodie February 11, 2006 REVIEW:
I made used this recipe to make a creme brulee for my french II teacher to receive extra credit in his class. He thought it was so good, he saved a dish of it to take to his mother that weekend! Needless to say, I got an A in French II that period!
Zlati January 12, 2006 REVIEW:
This recipe is delicious and extremely easy to follow! Make sure the egg yolks dissolve smoothly as you add the cream. Recipe has worked wonderfully every time I've tried!
Lynne January 4, 2006 REVIEW:
Great recipe - works every time.
umomar December 23, 2005 REVIEW:
Easy as promised and it turned out perfect!
Member since: Jul 25, 2004
colondds October 18, 2005 REVIEW:
recipe was easy to follow and it turned out perfect! Everybody loved it. thanks
Member since: Jun 16, 2005
karakeeter August 11, 2005 REVIEW:
WOW. I agree with everything the other reviewers said. I've now made this twice in two weeks, the whole family loves it, we went and bought the ramekins and the blowtorch and everything! Actually, the first time (under the broiler) turned out better than the time we used the torch. If you don't have a torch don't worry, the broiler is at least as good. I also wonder about the time. I've left it in over 2 hours. Other recipes say that the color will be light and the center still wobbly when done. Am I putting too much water in the pan, or am I just cooking them too long? Or is it my oven - we just got a new convection oven, I'm still learning.
Member since: Mar 26, 2005
GinGin March 26, 2005 REVIEW:
The Creme Brulee recipe is awesome. The only question I have is the baking time. I have found that I had to bake it longer but it was soooo delicious
Creme Brulee is my favorite and I wanted to make it for a dinner party and they were impressed.
Member since: Mar 1, 2005
jimandjess11501 March 1, 2005 REVIEW:
What a great recipe!!! The first time I tried this recipe was the first time I ever attempted to make creme brulee. I had heard so many horror stories from very good cooks who had tried and failed at creme brulee, but this recipe turned out spectacular the first time around. Even my mother (who has tried and failed many times with creme brulee) couldn't believe it when I brought her a sample of the creme brulee I made. A word to the wise though...this is such an easy recipe, you'll be tempted to make it every night!!
Member since: Dec 23, 2004
DrGanzy December 23, 2004 REVIEW:
Great! I can't believe how great this tastes for the little effort and skill required!!! No more scrambled eggs....
Member since: Oct 11, 2004
lisden42 October 11, 2004 REVIEW:
This was a really good recipe.The texture and taste was very good. And yes,you can put them under the broiler,they come out perfect.
Member since: Jul 25, 2004
schnarf19 July 25, 2004 REVIEW:
This recipe turned out fabulous! It was so easy to make and the result was absolutely delicious! I recommend it to anyone who loves a great creme brulee.