55 Reviews

Very very good! Easy to make. I followed the directions exactly and used a vanilla bean. The first time I made this I used tea cups, not a good idea. The next time I used ramekins of course these were just right. Again very good. I have placed this recipe in my guest file. Thank you Mean Chef!

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debbillem February 24, 2003

This was easy and delicious!! I made it once by halving the recipe and it was good but just wasn't perfection. Well I made it again today by doing the full recipe and it was outstanding!!! I did use alittle more vanila, my preference. I used 7 oz ramekins. I also didn't put aluminum foil over it. I used very hot tap water for the bath. I baked them for 40 minutes and they were completely done. I left them sit in the bath on the counter for about 10 - 15 minutes before putting them in the fridge. I used my little torch. the taste was very yummy, smooth, lucious and I was very proud of myself. Thank you so much for this recipe. This will be my permanent one. I am going to try it again and add fresh bing cherries in the bottom of the ramekins.

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Sunnee50 August 23, 2010

Great flavor in this creme brulee. I only had one cup of cream so used half and half for the rest of my half recipe. Still turned out great.

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adopt a greyhound February 15, 2011

I'm not going to lie - I was pretty scared of this recipe. But it turned out beautifully! I will definitely make it again.

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Bauline Baker August 09, 2010

This was wonderfully creamy and yummy! I made a half batch and substituted a cup of unsweetened coconut milk for one of the cups of heavy cream, put toasted coconut on top and served it with mango. Fantastic!

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Odenata January 25, 2005

Love it!!!!!!! This is so delicious and perfect!!! The only changed I made is 2/3 cup sugar. Easy and delicious!!! I get raves when I make this and everyone loves it!!! Thank you for such an awesome recipe!!! :)

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pamidiaz June 15, 2014

This is an amazing recipe. I made it the first time when we had friends over for dinner to plan our trip to France. There wasn't a drop left in anyone's ramekin. Had a bit of trouble getting the top to carmelize, so tonight I'm using superfine sugar -- a tip I found on another site. Thanks so much. This has always been a favorite dessert of ours, but I was always afraid to make it. This recipe is extremely easy, almost foolproof. My ramekins are a bit deep so it takes about 45-50 minutes in the oven.

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Caryltoo July 27, 2013

YUM!!! WOW! OMG!! Thats all I heard...Thank you so much for the recipe ;)

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Chez Michelle April 04, 2010

made this a few days ago with my best bud and we were amazed! it was so silky smooth..perfect texture...and the right amount of sweetness...i will def make this again..my new fav recipe for creme brulee

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justjackie28 December 07, 2011

Oh. My. YUM!!! Like someone else said, don't let the recipe intimidate you because this is extremely easy. I halved the recipe out of fear I would mess it up, and I regret it already. However, I doubled, maybe even tripled the vanilla (by accident). I would be ok with even more vanilla. I used the broiler and an ice bath to carmelize brown sugar on top. Other than the tiny burnt part in the center, the topping turned out perfect. Thanks for posting. This is a keeper!

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Tina A November 09, 2011
Creme Brulee