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One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.

Source: The Martha Stewart Show, Episode 4087


For Custard

For Topping


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How would you rate this recipe?
  • pamela
    19 FEB, 2017
    Has anyone tried the recipe using vanilla extract and broiling the sugar topping? I would love to hear how the crème brulee turned out using the extract and oven broiler. Thank you in advance.
    • bobbyblue2005
      22 MAR, 2019
      Yes, you can use a high quality vanilla extract. It will taste great you just don’t get the vanilla beans in the custard.
    • dwang10000gmai
      27 MAR, 2017
      I have used the vanilla extract and it is perfectly fine. it actually looks more smoother than with the vanilla bean. Also you don't have to infuse it for so long because it is an extract. All you need to do is just heat it up. hopefully this helps you!!! XD
  • MS10393525
    6 SEP, 2018
    I rate this 5 stars excellent, so easy to make. I added a few raspberries to each one as I had it like this in a restaurant like this. My family loved it and thought it was way better than the restaurant. Add a few raspberries before putting in the oven you won’t be disappointed top with a little homemade whip cream and a raspberry in the center of the cream.
  • vonnie136
    23 AUG, 2018
    I made this recipe twice. The first time it never set. The second have time I increased the time to 60 minutes. I have made it twice with this change and it has worked out perfectly. Increase the bake time to 60 minutes people!!!!
  • bboy7up
    23 FEB, 2010
    I've made this twice now...its in the refrig. as we speak...I can tell that it didn't firm up again...the first time I made it was runny. I don't know if I'm over cooking the cream and sugar to much at the beginning or if its when I'm wisking the eggs in one at a tell me what to do....I love custard....I know it has something to do w/the eggs.any help out there?
    • charleanastasia
      11 DEC, 2017
      Add an extra yolk or 2. The yolk is what gels the creme
  • charleanastasia
    11 DEC, 2017
    Super easy recipe. A guaranteed success every time. My tip... to make sure the ramekins don't slide around in the water bath (Bain Marie) I suggest you lay down a single layer of paper towel in the bottom of roasting pan. It won't burn I promise. Other than that... strain strain strain.
  • jesskallia
    17 AUG, 2017
    I don't know how this recipe got only 3 1/2 stars. This recipe is literally PERFECT. I am a novice baker with picky family and whenever I make this everyone goes crazy for it. I fell in love with crème brule when I had it at a restaurant, and this tastes exactly the same. It is amazing! You have to try it!
  • kfdf9160911
    23 DEC, 2016
    This recipe is awesome. Be sure to put it through a sieve. This is very important to make it smooth and creamy. PERFECT!
  • tracylin2015ya
    29 NOV, 2016
    Hi, what brand of the baking pan used in the video?
  • ellezara
    20 JUL, 2015
    i was nervous to try this recipe after reading other reviews, everyone made it seem like some complicated thing but it's very very simple. just get the cream mixture pretty hot (without boiling) and gradually add to the eggs, whisking a bunch between each addition so the egg doesn't cook. that's all there is to know the rest is a no-brainer. this was my first attempt at creme brulee and it was out of this world delicious...can't imagine anyone not loving it
  • pussnboots
    28 MAY, 2015
    Like but...I too was afraid of ending up with a runny creme. This has happened to me before with a tarte au citron. Instead, I employed the stove top method followed by baking it au bain marie. Once I had mixed everything,I cooked it on low constantly mixing with a handmixer to keep the eggs from curdling. I heated it until it thickened and then poured it through a strainer. and blitzed it again, then into the oven for about 20 min. Consistency was Gr8. I used a torch for the top :)

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