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can this recipe be halved to make 3 instead of 6
I suppose you could, yes.
I made this on the weekend and it was a huge hit and it came out perfect. I was so happy. Thank you for the recipe and all the tips. I think it was also very sweet but some of my guests loved it. I will be cutting down the sugar the next time which is on Sunday for Father’s Day. My friend just made it and it turned out as perfect. We live in South Africa and we used 163deg C for 34-36mins. Perfect custard. Thanks again
Hi, Berlaine! I’m glad you liked the recipe and everything turned out just fine. Yes, feel free to adjust the sugar. I spent 2 months in South Africa when I was 25. It’s still one of my favorite places.
If water gets into the custards will it not form when baking?
If a lot of water gets into the ramekins or dishes, then yes, the custards won’t set very well. More importantly, they won’t have as much flavor and will have a watery texture. But a few drops won’t hurt. Did you have a mishap with your water bath? I hope not!
this is my go to recipe for creme brulee when I have extra egg yolks. Always turns out perfect !
Hi , I’m from Malaysia
Can I use vanilla extract instead using vanilla bean ?? And can use for milk instead using heavy cream ?? Tq
Instead of using milk instead of heavy cream, I recommend making this flan recipe, which calls for milk. Leave out the rose water and increase the vanilla extract to 2 teaspoons. Good luck!
Wayyyy tooo much sugar. Not good. Find another recipe. It’s a shame I wasted my eggs and heavy cream on this one.
Sorry to hear you were disappointed with the result. You can always reduce the sugar if you want to give it another go. Just curious–was it the topping, or the custard itself, that was too sugary?
I have made this recipe twice now – it is excellent. Perfect brûlée’s every time. Now We have the blow torch, it’s a family favourite!
Hi, Laureli! Thanks for letting me know it’s a family favorite. Glad to hear you, and your loved ones, are enjoying it!
extremely sweet! Far too sweet for me and my partners taste not a great recipe at all
Hi, Paige — Sorry you felt the it was too sweet for you. You can always use the same recipe and reduce the sugar or add something tart like raspberries to balance the sweetness. Better luck next time.
Hi! I’m making this now for just 2 of us :) just wondering, will I be able to freeze the remaining 4 without doing the brulee on the custards? everything seems to be going well so far & i’m so excited! we just wont eat 3 each in one night!
Yes, 3 custards per person per night is a lot. I’m reluctant to advise you to freeze the extras, because I’m afraid the custards will weep and break once they thaw. The baked custards should last 5 days in the fridge, so you have a little while to make up your mind :) Glad you liked these!
This recipe was awful. Way too much sugar. Yuk, must be American they always put too much sugar in. Mine came out all gluggy. Oven temperature is also too high
Sorry these disappointed you. I’m guessing you’re in Australia–163 C is too high? These are in a water bath, after all, but overbaking can lead to gluggy custard for sure. There are 10 tablespoons of sugar in the custard itself. Is that the part you thought was too sweet? Other creme brulee recipes do tend to have a few tablespoons less sugar in the custard.
Having only just taken up baking I thought I was being overly ambitious even attempting a creme brulee. But the results of this recipe have given me huge confidence. It’s so delicious and worked first time! Trying for second time today with real vanilla pods. Thank you. If there’s one other recipe you’d recommend me trying next to impress my partner and friends what would it be?
We’re so glad to hear your creme brulee was a success! If you want a dessert to impress your loved one with, try Perfect Cheesecake. It’s quite an undertaking, but the recipe walks you through all the steps. Blondies are a lot less work, and always a hit. Let us know how it goes!
I absolutely love this recipe! Thanks to all the tips because I knew what to look for. Now for a question about doubling it. Should I add an extra egg yolk? Sometimes doubling recipes need a small adjustment. Thanks!
So happy to hear of your creme brulee success! In this case, you are just fine doubling without an extra egg yolk. See the reply to Therese below for other considerations about doubling.
I have just put the mixture in the oven.
Can you double or triple the recipe? I have a large family and would be so much simpler.
I know some recipes you can’t.
How did your creme brulee turn out? You should be able to at least double the recipe, as many restaurants do creme brulee in large batches. But keep in mind you’ll need another 9″ x 13″ pan or two for baking in the water bath–will they all fit in your oven?
I’m concerned about removing the porcelain ramekins from the fridge, then applying the fire from the torch. Is there any danger that the dishes will break from the extreme temperature difference?
Hi, Connie — No need to worry, the ramekins can take it the difference (unless you’re using a blow torch). I’ve used a large propane torch that my husband keeps in the garage and smaller culinary torch for these and I have never had a problem with it. However, if you want to be extra cautious (which is totally fine) feel free to let them sit at room temperature for 20 minutes before you brulee them. Go forth and torch the sugar with confidence!
Can I use foil ramekis? I need to prepare around 48 and i don’t have enough ramekins:
Sure, go ahead and try the foil ramekins. We haven’t tried this specific recipe in ramekins, but my years of catering and bakeshop labor give me a really strong hunch it’ll work great. One thing: if you are using a mix of foil and ceramic or glass ramekins, put the foil ones in a separate pan/water bath. They might bake at a different rate than the custards in ramekins of other materials.
Also, 48 creme brulees? Can we come over? Hope your soiree goes great, and thanks for reading and cooking with us!
Thanks a lot! I just made 6 in advance (half recipe) to try, and they were great. Now they are cooling to go to the broiler phase.
Thank you so much for your detailed step by step instructions! I was always too nervous to make this dessert but once I saw your instructions and tips, I knew I could do it! It turned out perfect. Thank you so much!
Hi, Britt! This comment makes my heart so happy! I’m glad the post gave you the confidence to try making it yourself! Thanks for letting me know!
what a rebellious new years resolution,to learn how to make creme brulee! The torch you recommend is currently unavailable on amazon.maybe it’s a sign my thinking is warped? haha
Hi, Jen! It looks like it’s back in stock! This said, honestly, any culinary butane torch would work just fine for this recipe (and any recipe calling for a brulee torch). Enjoy!
I didn’t use this recipe just yet, but I really have to applaud the depth of technique and detail in this recipe. So much knowledge and areas were covered i feel pretty darn confident in preparing a great creme brulee even for my second time ever making them. Thank you so much for your effort, it is greatly appreciated.
Hi, Chad — Thanks for the kind words! I’m glad the details are helpful. I hope your dessert (whenever you get the chance to make it) is fantastic!
Thank you for the great tips & recipe. I just made it this afternoon in my pressure cooker and did 1 1/2 times the recipe to make 6 – 7oz portions. I covered each ramekin with foil, put in the bottom rack with 1 1/2 c water and stacked them. I cooked it in my 8 quart Power Pressure Cooker XL on high pressure for 7 minutes, turned off the cooker and did a 10 minute NPR (natural pressure release). I think they are a little sweet for my taste but they were delicious.