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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.
How much sugar in the yolks?
Gah! This instruction got left out! Thanks so much for pointing it out. The recipe has been updated. (It’s 6 tablespoons of sugar.)
I have made Creme Brulee for years and have had mixed results. Just read this and you will never miss. I use an old recipe from a card that was give out at a restaurant where I always ordered this dessert. For the most part, it worked fine, but the hints above were enlightening.
Hi, Shirley — I’m so glad you found this post useful. Thanks for letting us know! Have a great day,
Thank you for the great tutorial on making my favorite dessert! I’m going to try it for my husband on Valentine’s Day.
Hi, Michelle — Thanks for letting us know you found it helpful. Happy Valentine’s Day!
Thank you thank you thank you for spelling it all out. I’ve wanted to try to make this but have stopped because I was afraid of messing it up. This step by step recipe makes it seem like its something I can try.
Thank you, Terri!
I wonder if this recipe would work using sous vide? I can’t see why not, but the Joule recipe has triple the number of egg yolks and a bit more heavy cream. I think I like the recipe here better, so I might try it in some small mason jars with canning lids, and let you know. It would avoid that tricky, sloppy bain marie step! :D
Hi, Dawn! Emma here, managing editor for Simply Recipes. YES! I think this would be great in the sous vide. I’d follow our recipe, but use their instructions when it comes time to bake the custards (sous vide at 176F for 1 hour). Let us know how it turns out!
OK, I tried it and it worked perfectly. The “creme” is a little sweet for my taste, but that is no big deal. The sous vide worked like a dream and the little mason jars looked great.
Very helpful! Thanks for sharing!
Hi, Mary! I’m so glad you found it helpful!
I was passing by your blog today and instantly got pulled in by the creme brulee! A definite favorite of mine. I hate paying a lot for it in restaurants so I’ve dedicated myself to learning to enjoy making it so I can have more than one ramekin. Thanks for the delicious recipe and great instructions!
Hi, Megan! I’m so glad you found this post helpful! Enjoy all of your new ramekins!