By Mirj on September 20, 2002
"I've been in pumpkin mode lately, and this is one of my latest discoveries. You need ramekins for this, but I have also done this in a round Pyrex dish."
Serving Size: 1 (94 g)
Servings Per Recipe: 6
"WOW, this was easy to make and a big hit for our Canadian Thanksgiving dinner. A nice, light change from the usual heavy fare at this time."
"Everyone loved this at Thanksgiving. It was very easy to make. The next time I make this recipe, I'll use a torch or a salamander to carmelize the sugar. I almost burned the sugar using my broiler."
"This was delicious. It was my first creme' brulee and it was perfect.I doubled the recipe to serve in larger ramekins, and left out the orange liqeur. I will definately make again. Thanks!!!!"
"I didn't have orange liquor, but I had an orange and some brandy, so I put the zest in the brandy, heated it in the micro for 15 sec and put the lid on to steep. Strained out the zest and put in my "orange liquor" added a nice touch. This was really a trouble free dish."
"This was my first attempt at making Creme Burlee -- and I definitely picked the right recipe! I had to place them under the broiler since I don't have a torch. I think I'll be purchasing one -- I'm sure I can get the top a little more even if I could carmelize the top by hand (and see exactly what is happening). I'm so thrilled to have this recipe. I followed the directions exactly -- they were so well written (which sure if helpful when you are doing something for the fist time). Thank you, thank you!"
"tasted just like what I had at the 4 seasons in Chicago! I omitted the liquor ( I was all out) and used a combination of pumpkin pie spice and nutmeg (1 tsp pie spice 1/4 tsp nutmeg) I won't serve pumpkin pie any more-this was so much better!"