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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?
  • 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!
  • 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.
    • 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
    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 :)
  • Barbara Colnar Morgen
    29 DEC, 2014
    to bboy7up: a few tips if you are consistently not getting it to gel: 1. let the cream sit for 15 minutes with a lid on top while you whisk your eggs, sugar and salt. 2. in your review, you state that you are adding the eggs one at a time to the hot creme -- it's the other way around! add the hot creme a little at a time to the egg/sugar/salt mixture. 3. it's OK to turn the oven up to 325 degrees and even to cook longer than 40 min... I let mine "accidentally" cook for 60 min with great results
  • Barbara Colnar Morgen
    29 DEC, 2014
    best recipe out of 3 that I've tried. thanks, Martha!

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