Comments on: The Best Crème Brûlée

By: Chelsea

Chelsea — Mon, 10 Oct 2022 14:08:41 +0000

In reply to Marina Penas.

I am so thrilled to hear this! Thanks so much Marina! 🙂

By: Marina Penas

Marina Penas — Fri, 07 Oct 2022 02:49:40 +0000

I’ve made this recipe a bunch of times and always get so many compliments on it. Love it!! Thank you for sharing

By: Chelsea Lords

Chelsea Lords — Tue, 09 Aug 2022 18:05:23 +0000

In reply to Penny.

It doubles nicely! 🙂

By: Penny

Penny — Sun, 31 Jul 2022 13:32:42 +0000

Can I double this for 8 people in 6 oz ramekins or do I need to make 2 separate recipes?

By: Chelsea Lords

Chelsea Lords — Wed, 29 Dec 2021 17:58:51 +0000

In reply to Catherine.

I am so happy to hear how much you love this Creme Brûlée! Thanks Catherine! 🙂

By: Catherine

Catherine — Fri, 24 Dec 2021 13:42:21 +0000

I have been making this recipe for a few years now. It is my boyfriend’s favorite! I’ve also brought it to a few events and people are always so impressed! This recipe is full proof and so easy, in my opinion!

By: Chelsea Lords

Chelsea Lords — Mon, 29 Nov 2021 23:20:14 +0000

In reply to Victoria.

I am so thrilled to hear this! Thanks Victoria! 🙂

By: Chelsea Lords

Chelsea Lords — Mon, 29 Nov 2021 23:18:28 +0000

In reply to Tristan.

I am so happy to hear! Thanks Tristan! 🙂

By: Chelsea Lords

Chelsea Lords — Mon, 29 Nov 2021 23:11:21 +0000

In reply to Tristan Haddad.

I am so happy to hear! Thanks Tristan! 🙂

By: Tristan Haddad

Tristan Haddad — Fri, 26 Nov 2021 22:08:03 +0000

Forgot to rate the recipe before, but truly fantastic. Made for thanksgiving, even my 14 yo stepson loves it. Just curious though, how do you keep the vanilla seeds suspended, mine all sink to the bottom of the ramekins.

By: Tristan

Tristan — Thu, 25 Nov 2021 04:00:44 +0000

Great tutorial! Always wanted to make it but didn’t want to mess up. Came out perfect first shot. Thanks!!

By: Victoria

Victoria — Tue, 23 Nov 2021 18:51:52 +0000

After having creme brûlée on a Caribbean cruise, I was determined to find a recipe to make amazing creme brûlée at home. I finally found it!
This recipe, made with fresh, organic ingredients makes an incredible creme brûlée.

By: JOanne Martin

JOanne Martin — Wed, 11 Aug 2021 17:49:26 +0000

Hi Chelsea, First and foremost I love your recipes. Chelsea, if I wanted to add grand marnier for that extra orange flavour, would you recommend and if so how much?

By: Marie

Marie — Mon, 21 Jun 2021 02:05:02 +0000

I f this is creme brûlée for you, you ve been in Europe!!!

By: Chelsea Lords

Chelsea Lords — Sun, 20 Jun 2021 21:22:32 +0000

In reply to Janis.

Awe yay!! Made my day to hear that 🙂 Thanks Janis!

By: Janis

Janis — Sun, 20 Jun 2021 20:19:42 +0000

This was so good! Better than any restaurants cream brûlée that I have had, this will be my go to recipe for sure.

By: Chelsea Lords

Chelsea Lords — Sat, 15 May 2021 22:26:11 +0000

In reply to Binny Foland.

So glad to hear that, thank you!

By: Binny Foland

Binny Foland — Tue, 11 May 2021 01:09:45 +0000

My very favorite dessert and one that I make frequently. Gives that sense of a little taste of sweet without being over filling

By: Chelsea Lords

Chelsea Lords — Mon, 10 May 2021 13:34:06 +0000

In reply to Stephanie Rice.

So happy it worked out well!! 🙂

By: Stephanie Rice

Stephanie Rice — Mon, 10 May 2021 03:42:00 +0000

In reply to Chelsea Lords.

I had to bake for about 10 min more but it came out great!

By: Chelsea Lords

Chelsea Lords — Sat, 08 May 2021 16:15:45 +0000

In reply to Stephanie Rice.

I’d watch bake time carefully! I’ve never tried creme brulee in that big of a ramekin so I’m not sure how it will do; sorry!

By: Stephanie Rice

Stephanie Rice — Fri, 07 May 2021 02:19:00 +0000

I’m getting ready to make the recipe for the first time and I’m so excited but I’m bummed because I could only find 9 oz ramekins at the store. Any suggestions for using such a big ramekin? More cooking time maybe?

By: Chelsea Lords

Chelsea Lords — Wed, 05 May 2021 22:32:12 +0000

In reply to Kayla.

Yay! Thrilled you enjoyed this recipe 🙂

By: Kayla

Kayla — Mon, 03 May 2021 23:41:51 +0000

Amazing recipe! First time making creme brûlée, and this recipe was so easy to follow, and has so much flavor! Thank you!!

By: Chelsea Lords

Chelsea Lords — Fri, 09 Apr 2021 14:39:22 +0000

In reply to Julie.

So thrilled to hear you’ve loved and been successful with this recipe! Thank you so much for taking the time to leave a comment 🙂

By: Julie

Julie — Wed, 07 Apr 2021 23:25:18 +0000

Your recipe was the first crème brûlée recipe I ever tried, and it was SO EASY. I couldn’t believe I mastered this dessert in one try, and now I make it all the time. I’ve used vanilla pods, and also extract when I ran out. I whisk everything by hand, but that’s just personal preference. The key is all about the “temp” – use room temperature eggs, don’t boil the cream, and be sure to temper when adding it to the eggs. I add a little less than your recipe states at a time, whisking constantly, and it turns out great every time! Thanks for the details in this – it really helps!

By: Chelsea Lords

Chelsea Lords — Tue, 16 Mar 2021 22:29:49 +0000

In reply to John sandels.

Yay! Love hearing that! So glad it was a hit 🙂

By: John sandels

John sandels — Fri, 12 Mar 2021 18:23:50 +0000

In reply to michelle.

Second time making these
Had a friend who is very picky about his creme brûlée
He couldn’t get enough
Very tasty and a perfect end to a good meal

By: Chelsea Lords

Chelsea Lords — Fri, 19 Feb 2021 12:59:59 +0000

In reply to Missy.

Sorry you didn’t find it helpful

By: Missy

Missy — Fri, 19 Feb 2021 12:23:53 +0000

Terrible video. I don’t know about other people however I don’t want to watch you I want to see what you are doing. Please close ups of your techniques.

By: Chelsea Lords

Chelsea Lords — Wed, 17 Feb 2021 20:20:59 +0000

In reply to Mike.

Oooh that sounds delicious! I’ll add it to my list to experiment 🙂 So glad this was enjoyed I’m thrilled to hear it was the best 🙂

By: Chelsea Lords

Chelsea Lords — Sun, 14 Feb 2021 22:56:08 +0000

In reply to Laura Bonthond.

LOL! So glad it was a hit 🙂

By: Laura Bonthond

Laura Bonthond — Sun, 14 Feb 2021 22:48:42 +0000

This recipe is amazing! My husband used his bbq torch and it’s perfect! My son ask if we can make this for breakfast! Lol 😂

By: Mike

Mike — Fri, 12 Feb 2021 23:06:17 +0000

Miss Chelsea, my wife and I had a mocha/chocolate flavor creme brulee once. Do you have any modifications to achieve this flavor with your recipe?

Great recipe btw! Voted the best by my Family. I have tried at least 2 others and it was unanimously agreed that yours was best!

By: Chelsea Lords

Chelsea Lords — Thu, 07 Jan 2021 04:12:47 +0000

In reply to Viv.

Definitely the hardest part! Glad you enjoyed!

By: Chelsea Lords

Chelsea Lords — Thu, 07 Jan 2021 04:07:01 +0000

In reply to mitchell.

Did you change the recipe at all?

By: Viv

Viv — Thu, 07 Jan 2021 01:53:33 +0000

I was delicious! Hardest part was waiting 4 hours to cool 😂 thanks for sharing!

By: Rella

Rella — Thu, 31 Dec 2020 14:40:07 +0000

Hi, this recipe looks amazing. A couple of questions for you– I have various size ramekins but not enough of one size. Would it be okay to use various size ramekins? It looks like the baking time in the recipe is the same whether you do 4, 5, or 6 oz ramekins. I’m guessing perhaps the depth is more important to be consistent versus the amount of ounces it holds? Thanks and looking forward to making these!

By: Chelsea Lords

Chelsea Lords — Wed, 30 Dec 2020 22:26:10 +0000

In reply to Sara Walker.

I am seriously so happy to hear this! Thanks Sara! 🙂

By: mitchell

mitchell — Sat, 26 Dec 2020 02:38:05 +0000

I made the creme brulee last night. Unfortunately it never set. Any suggestions?

By: Sara Walker

Sara Walker — Fri, 25 Dec 2020 12:35:46 +0000

This is the BEST creme brûlée recipe! This dessert is a family favorite so I’ve made it quite a bit. Everyone agreed that this recipe was, by far, the best I’d ever made and better than any they’d had in a restaurant. Thank you!

By: Chelsea Lords

Chelsea Lords — Mon, 07 Dec 2020 22:51:54 +0000

In reply to Jeconie.

I am so happy to hear this! Thanks for sharing! 🙂

By: Jeconie

Jeconie — Sat, 05 Dec 2020 00:09:21 +0000

My daughter made this for her cooking class and neither she or myself had made this before. It was super easy and was absolutely delicious!

By: Chelsea Lords

Chelsea Lords — Sun, 29 Nov 2020 03:51:29 +0000

In reply to Susan.

You’re so welcome! 🙂

By: Susan

Susan — Thu, 26 Nov 2020 03:33:16 +0000

AWESOME RECIPE. THANK YOU SO MUCH.

By: Chelsea Lords

Chelsea Lords — Wed, 11 Nov 2020 03:43:53 +0000

In reply to Anna.

So happy to hear that! Thanks Anna!

By: Anna

Anna — Wed, 11 Nov 2020 03:13:38 +0000

I followed this recipe and it came out so good! Thanks so much

By: Chelsea Lords

Chelsea Lords — Thu, 29 Oct 2020 18:23:21 +0000

In reply to Barbara Hallett Wegner.

I don’t do any foil on the water bath! Enjoy! And happy birthday to your friend 🙂

By: Barbara Hallett Wegner

Barbara Hallett Wegner — Thu, 29 Oct 2020 17:13:27 +0000

It’s my girlfriend Birthday and this is her favorite. So I am going to make it today. Question: Most recipes but foil on the water bath I see you do not right?

By: Chelsea Lords

Chelsea Lords — Mon, 26 Oct 2020 20:34:10 +0000

In reply to David Schroeder.

I am thrilled to hear this David! Thanks so much for your comment! 🙂

By: David Schroeder

David Schroeder — Mon, 26 Oct 2020 00:50:16 +0000

I am a classically trained chef, apprenticed in New Orleans, have worked in French Quarter restaurants as well as fine dining restaurants in Santa Cruz, Ca and Park City, Ut, but always shyed away from attempting to make creme brûlée’s, believing it was One of those things only an experienced pastry chef could properly prepare. Tried your recipe and was quite pleasantly proven wrong. I’m retired now, but enjoy cooking more now than when I used it as a means of making a living. I cook for friends and family now, and must admit that when they rave over my creme brûlées, I don’t let on how easily they were produced. Thanks for adding a great recipe to my repitaurie.

By: Chelsea Lords

Chelsea Lords — Tue, 08 Sep 2020 19:18:43 +0000

In reply to Kelly Hearn.

I am so happy to hear this Kelly! Thanks so much for your comment! 🙂

By: Kelly Hearn

Kelly Hearn — Sat, 05 Sep 2020 15:51:17 +0000

Creme brûlée is one of my favorite dessserts but like you said, so expensive in restaurants and most disappointing when you get one with not enough topping or worse, it tastes eggy. I made this last night and it was the BEST!! I finally opened up my vanilla beans (and then made 6 jars of vanilla) and it was the most delicious and perfect dessert!!!

By: Chelsea Lords

Chelsea Lords — Mon, 10 Aug 2020 23:26:08 +0000

In reply to Jan.

Thanks for sharing that tip Jan! 🙂

By: Jan

Jan — Mon, 10 Aug 2020 23:21:36 +0000

The foam from beating the sugar and yolks together formed a crust on top.
It’s a good idea to strain the mixture into a jug for easy pouring…I remembered that from a previous recipe. It’s a very sweet custard so next time I try it I will use less sugar. Thanks for sharing

By: Chelsea Lords

Chelsea Lords — Fri, 07 Aug 2020 20:35:52 +0000

In reply to CJM.

This is such a compliment! Thanks so much and thanks for the tip on the bubbles! 🙂

By: CJM

CJM — Sat, 25 Jul 2020 00:42:46 +0000

I’ve made this twice and it legitimately is the best! First time I didn’t realize you should get rid of bubbles, and learned that a quick torch over the surface before they go into the oven works like magic. They set beautifully both times otherwise and tasted superb – better than any I’ve been served in a restaurant. I followed the recipe exactly, only using a double boiler to heat the cream/vanilla/salt, and went with 6 4oz ramekins. Perfection, with just the right ratio of custard to crust. Thanks for making this intimidating dessert accessible and still excellent.

By: Caitlin

Caitlin — Mon, 29 Jun 2020 15:12:16 +0000

I have a dairy allergy and I’m wondering if I could use coconut milk or coconut cream instead. Have you ever tried this and are there other modifications I would need to make if using coconut milk or cream? Thanks so much! So excited to try it as I love creme brûlée.

By: Chelsea Lords

Chelsea Lords — Sat, 06 Jun 2020 22:57:45 +0000

In reply to John.

That’s fine 🙂

By: John

John — Sat, 06 Jun 2020 22:50:49 +0000

I accidentally put the salt in the heavy cream. Will this make a differences?

By: Chelsea Lords

Chelsea Lords — Wed, 20 May 2020 22:06:45 +0000

In reply to Chelsea.

Yes! 🙂

By: Chelsea

Chelsea — Wed, 20 May 2020 06:23:31 +0000

I only have two 4 oz. ramekins. Can I store the extra filling in the fridge and then bake it the next day?

By: Chelsea Lords

Chelsea Lords — Mon, 11 May 2020 20:16:21 +0000

In reply to Priscilla.

Yes heavy whipping cream should work 🙂

By: Priscilla

Priscilla — Mon, 11 May 2020 20:07:17 +0000

I can’t find heavy cream, can I use heavy whipped cream instead?

By: Chelsea Lords

Chelsea Lords — Mon, 13 Apr 2020 22:10:04 +0000

In reply to Baeli.

I’m so glad you have loved these creme brûlée’s so much! Thanks for your comment! 🙂

By: Chelsea Lords

Chelsea Lords — Mon, 13 Apr 2020 21:52:28 +0000

In reply to Joel W.

I am so happy you loved this! Thanks for your comment! 🙂

By: Joel W

Joel W — Sun, 12 Apr 2020 02:09:29 +0000

These are on another level amazing! Simple, yet so elegant! I like a thick layer of the sugar so I torch one layer, let cool for 30-60 secs then add another small sprinkle of sugar and torch again. Thank u so much for this recipe!

By: Baeli

Baeli — Tue, 07 Apr 2020 22:30:32 +0000

I made this twice now and it is so easy and delicious. Now it’s a family favorite!! Thank you

By: Chelsea Lords

Chelsea Lords — Tue, 17 Mar 2020 21:27:06 +0000

In reply to Doug.

Hahaha I’m soo happy to hear this!! I definitely share the same regret! Thanks so much for your comment! 🙂

By: Doug

Doug — Sat, 22 Feb 2020 17:10:49 +0000

It had been years since I had made creme brulee, and all of my cookbooks are put away in storage. So I chose this recipe and it was fantastic! The final product turned out just like I used to make. My only regret is that I can’t (or shouldn’t) have it every day. ☹️

By: Chelsea Lords

Chelsea Lords — Tue, 18 Feb 2020 21:58:48 +0000

In reply to Louise.

I’ve kept them (covered tightly) in the fridge for 4 days in advance before with no adverse reactions; I’ve never done longer than that so I’m not sure if it can stretch more.

By: Louise

Louise — Tue, 18 Feb 2020 21:49:29 +0000

Hi,I want to make these in advance of a dinner party – how many days can I keep in fridge? Thanks!

By: Chelsea Lords

Chelsea Lords — Thu, 16 Jan 2020 18:22:48 +0000

In reply to Sabrina.

1/2 tablespoon pure vanilla extract

By: Sabrina

Sabrina — Thu, 16 Jan 2020 18:21:44 +0000

What can I use if I don’t have a vanilla bean stick?

By: Chelsea Lords

Chelsea Lords — Sat, 04 Jan 2020 23:02:26 +0000

In reply to Fathima.

Yep, sounds like it needs just a bit longer! 🙂

By: Fathima

Fathima — Sat, 04 Jan 2020 22:30:18 +0000

In reply to Samantha.

I baked these and you said they were supposed to slightly jiggle, but mine seems a little runny in the center but a little firmer on the outer edges. Is this supposed to happen?

By: Chelsea Lords

Chelsea Lords — Sat, 28 Dec 2019 18:40:15 +0000

In reply to Sarah.

I’m so thrilled to hear this was the best one ever! 🙂 Thank you so much for your comment and review Sarah!!

By: Chelsea Lords

Chelsea Lords — Sat, 28 Dec 2019 03:08:33 +0000

In reply to Chris Smalley.

Yay! Love hearing that! Thanks for the comment Chris 🙂

By: Chelsea Lords

Chelsea Lords — Sat, 28 Dec 2019 03:08:20 +0000

In reply to Morgan.

Whenever I make more, I just make the recipe twice 🙂 Hope that helps!

By: Morgan

Morgan — Sat, 28 Dec 2019 02:02:13 +0000

Hi!

Could you double this recipe? I am wanting to make 6-6 ounce ramekins and am okay with getting rid of whatever is extra. I just don’t want to mess up the recipe!

By: Chris Smalley

Chris Smalley — Fri, 27 Dec 2019 17:22:50 +0000

Making this for the second time in three days lol! My fiancé loves creme brûlée and said this is the best she has ever had! Thanks

By: Sarah

Sarah — Thu, 26 Dec 2019 01:22:21 +0000

I used this recipe to make creme brûlée for Christmas dessert – my first time ever attempting it. My whole family agreed it was the best creme brûlée any of us had ever had! I added in some sugar in the raw for the topping. It was perfection. Thanks for the great recipe!

By: Chelsea Lords

Chelsea Lords — Tue, 03 Dec 2019 12:26:09 +0000

In reply to Janice Heck.

Awe thank you so much Janice! So thrilled to hear you’ve had great results with this recipe 🙂 Thank you for the kind comment and review!

By: Janice Heck

Janice Heck — Tue, 03 Dec 2019 03:24:53 +0000

If I could give you more than 5 stars I would! I’ve made this a couple times now, it it comes out perfectly each time. My thanks to you…and your video! that really made a difference for me!
I have to say that I added a touch more vanilla..only because I like it, but your recipe, and technique is spot on. I follow it to a T; the consistency of the custard was absolutely sublime.
Thanks so much, your creme brûlée will be the star of my dinner party!

By: Chelsea Lords

Chelsea Lords — Tue, 26 Nov 2019 17:34:38 +0000

In reply to Michelle Kounelis.

Hey Michelle, Thanks for your comment! You seriously have nothing to worry about! This recipe is sooo simple and SOOO DELICIOUS! It’ll be a total hit and you’ll wow your family!! 🙂

By: Michelle Kounelis

Michelle Kounelis — Sun, 24 Nov 2019 02:21:38 +0000

Hi Chelsea,

I enjoyed your video about making creme brulee! I’m trying to work up the courage to make this lovely, tasty dessert for my family Thanksgiving. My siblings are excellent cooks and I really want to contribute a memorable, delicious dessert. I hope your Thanksgiving is marvelous!

By: Chelsea Lords

Chelsea Lords — Fri, 22 Nov 2019 04:42:59 +0000

In reply to Lannie Devin.

Sounds great! Thanks for the comment 🙂

By: Lannie Devin

Lannie Devin — Fri, 22 Nov 2019 03:54:06 +0000

Great recipe! Si simple. Taking it a step further,
I plan to use this as the custard for a brioche bread pudding.

By: Chelsea Lords

Chelsea Lords — Thu, 14 Nov 2019 22:07:02 +0000

In reply to Prince Harming.

Thank you!! 🙂

By: Prince Harming

Prince Harming — Tue, 12 Nov 2019 22:20:06 +0000

Outstanding recipe and method. Thank you for sharing this.

By: Prince Harming

Prince Harming — Tue, 12 Nov 2019 22:18:27 +0000

In reply to Samantha.

Go to Whole Foods.. down baking aisle.. it’s called ‘Caster Sugar’. A very fine grind, and Worth it for this recipe.

By: Chelsea Lords

Chelsea Lords — Tue, 22 Oct 2019 11:54:23 +0000

In reply to Robert.

I’m sure they can, I haven’t personally tested a time and temperature though. Sorry to not be of more help, hopefully someone else can chime in.

By: Robert

Robert — Tue, 22 Oct 2019 08:02:06 +0000

Can these be cooked on fan bake? If so what temperature and time?
Thanks.

By: Chelsea Lords

Chelsea Lords — Wed, 16 Oct 2019 21:49:39 +0000

In reply to Shannon.

Honestly I’m not sure; I’ve never lived in a very humid climate so don’t have experience with that. Sorry, wish I could be of more help but hopefully someone else can chime in!

By: Shannon

Shannon — Tue, 15 Oct 2019 20:35:05 +0000

Does high humidity okay any role in making these? I live in an extremely humid climate.

By: Chelsea Lords

Chelsea Lords — Mon, 12 Aug 2019 15:25:28 +0000

In reply to Denise.

You can try it! Bake time will likely be shorter; until they very slightly jiggle in the center.

By: Denise

Denise — Mon, 12 Aug 2019 14:52:31 +0000

I plan on making alot can I use the small tin cups? I have seen them used at a buffet type restaurant.

By: Chelsea Lords

Chelsea Lords — Mon, 12 Aug 2019 14:06:27 +0000

In reply to Shelley.

Hey Shelley, did you make any recipe substitutions? Did they end up firming up ok? And is your oven calibrated correctly? We make these often and haven’t ever had a problem with runny brulees!

By: Shelley

Shelley — Sun, 11 Aug 2019 20:05:06 +0000

Baked them for 35 min ~ added 10, still runny, 10 more, STILL runny 10 more STILL RUNNY ~ JUST took out of oven and hoping they’ll firm up ~ UGH

By: chelseamessyapron

chelseamessyapron — Tue, 11 Jun 2019 16:15:49 +0000

In reply to Jim.

Thank you! 🙂

By: Jim

Jim — Tue, 11 Jun 2019 00:19:39 +0000

You really need to make sure the ramekins are deep enough. 1 inch deep is what I use. The issue is that when you “brulee” the dessert, too shallow ramekin will allow the creme to warm and separate into a nasty goo.

By: chelseamessyapron

chelseamessyapron — Mon, 20 May 2019 16:17:03 +0000

In reply to Matt.

Ahhh what a good husband and son!! I’m sooo glad they enjoyed it! That sub sounds awesome, thanks for the tip! Thanks!!

By: Matt

Matt — Sat, 18 May 2019 19:04:34 +0000

Made this for my wife and mom on Mother’s Day. It was a big hit! One small change was suggested to me which I did – added 1/16 cup Grand Marnier to the egg and sugar mixture. Thanks for a great recipe and excellent instructions and video!

By: chelseamessyapron

chelseamessyapron — Fri, 17 May 2019 19:41:39 +0000

In reply to April.

Thanks sooo much! I’m so glad you enjoyed and that this was helpful! 🙂

By: April

April — Fri, 17 May 2019 19:26:12 +0000

I love creme brulee, but have always been afraid of making it – I thought it was super difficult. You explained it so well, and it wasn’t hard at all! Turned out super yummy, I look forward to making them again!

By: Aimee

Aimee — Fri, 17 May 2019 19:06:36 +0000

SEriously the best. LOVe this recipe!

By: chelseamessyapron

chelseamessyapron — Fri, 17 May 2019 19:00:12 +0000

In reply to Cyd.

Thanks Cyd! 🙂

By: Cyd

Cyd — Fri, 17 May 2019 18:23:15 +0000

I am obsessed with creme brulee and this recipe is amazing!

By: chelseamessyapron

chelseamessyapron — Fri, 17 May 2019 17:07:22 +0000

In reply to Melissa.

You’re welcome! 🙂

By: Melissa

Melissa — Fri, 17 May 2019 16:46:23 +0000

These directions are so great! Thank you!

By: chelseamessyapron

chelseamessyapron — Fri, 17 May 2019 16:19:11 +0000

In reply to Beth Pierce.

So happy to hear it; thank you Beth! 🙂

By: Beth Pierce

Beth Pierce — Fri, 17 May 2019 15:37:07 +0000

This was so decadent and delicious; my family loved it! Restaurant worthy flavor, indeed!

By: chelseamessyapron

chelseamessyapron — Mon, 13 May 2019 15:54:44 +0000

In reply to Spencer.

Ahhh I’m soo happy to hear this! Also what an awesome son! You must be proud. Thanks for your comment! 🙂

By: Spencer

Spencer — Mon, 13 May 2019 15:49:30 +0000

Oops, I forgot to rate this before.

By: Spencer

Spencer — Mon, 13 May 2019 15:48:58 +0000

This truly *is* the best creme brulee everyone in my family has ever eaten. 1) We’ve eaten a lot of them before and 2) my teenage son made this for Mother’s Day! Quite easy.

By: chelseamessyapron

chelseamessyapron — Fri, 10 May 2019 13:19:27 +0000

In reply to Nicole @ Foodie Loves Fitness.

I hope you love it! 🙂

By: Nicole @ Foodie Loves Fitness

Nicole @ Foodie Loves Fitness — Fri, 10 May 2019 01:25:52 +0000

This looks so delicious! I forgot about creme brûlée until I had it in Spain about a year & a half ago & thought whoa this is SO good. I might need to make this for dessert the next time we have another couple over for dinner!

By: chelseamessyapron

chelseamessyapron — Mon, 18 Feb 2019 01:19:37 +0000

In reply to Tina.

Outside of the water bath! Thanks for clarifying! 🙂

By: Tina

Tina — Sat, 16 Feb 2019 06:03:31 +0000

When you are letting it cool completely to room temperature is it suppose to cool in the water bath ? Or outside the water bath ?

By: chelseamessyapron

chelseamessyapron — Mon, 21 Jan 2019 21:08:32 +0000

In reply to Debra Sullivan.

Yay!! I’m so excited the hear what you think! I hope you enjoy! 🙂

By: Debra Sullivan

Debra Sullivan — Wed, 09 Jan 2019 15:18:06 +0000

This must be the recipe I’ve been looking for. Your brulees look amazing, and the recipe looks easy. I’m gonna make them this morning and hopefully they’ll be ready by this afternoon when my friend is coming by. I’ll report back later as to how successful I was. Thanks so much, Chelsea. Including a video is a fantastic idea!

By: chelseamessyapron

chelseamessyapron — Mon, 07 Jan 2019 16:54:53 +0000

In reply to Terri.

So happy to hear you enjoyed it! Strange about the different pans. Were they on different racks in your oven? Also were they both chilled long enough? It seems like it might be different/varied heating in your oven, but could also be a too short of chill time.

By: Terri

Terri — Thu, 27 Dec 2018 05:51:56 +0000

The creme brulee was awesome, I made 4 ramekins and used 2 separate pans to cook them. 2 of them turned out perfect and 2 were runny. What happened??? This was my first time making this. Could it have happened when I torched the sugar in the end? All four seemed fine before I did that.

By: chelseamessyapron

chelseamessyapron — Sun, 18 Nov 2018 21:58:29 +0000

In reply to Christine Berres.

This made my day!! I’m so happy to hear you guys loved this! Thanks Christine! 🙂

By: Christine Berres

Christine Berres — Sat, 17 Nov 2018 14:18:42 +0000

My mom has long talked about her grandmother’s custard and loving creme brulee .They took a trip to Bonaire two years ago and still tell the tale of trekking all the way across an island to eat at the French restaurant – the highlight of that meal? Creme brulee. I decided to make this for a family meal recently, and my mom and sister both asked for the recipe. It was a definite hit!

By: chelseamessyapron

chelseamessyapron — Thu, 18 Oct 2018 20:34:35 +0000

In reply to Daniel.

So glad to hear that! Thanks for the comment 🙂

By: Daniel

Daniel — Wed, 17 Oct 2018 01:59:50 +0000

Delicious and so easy to make! loved these!

By: chelseamessyapron

chelseamessyapron — Thu, 17 May 2018 14:37:45 +0000

In reply to michelle.

Oh no! I’m so sorry to hear that! Did you make sure to separate the sugar? Only 1/2 cup goes in the brûlées and the rest is used as topping (which you can always use less of depending on how crunchy you like the top!)

By: michelle

michelle — Thu, 17 May 2018 03:01:29 +0000

I made this and the creme brulee was too sweet. Had to throw it away. I’ll try again with very little sugar.

By: chelseamessyapron

chelseamessyapron — Wed, 07 Feb 2018 15:30:51 +0000

In reply to shawnna Griffin.

Thank you Shawnna! 🙂

By: shawnna Griffin

shawnna Griffin — Wed, 07 Feb 2018 11:36:09 +0000

hey girl- this looks amazing! yummy!

By: chelseamessyapron

chelseamessyapron — Tue, 06 Feb 2018 16:47:22 +0000

In reply to Samantha.

Yes that will work great 🙂 That means so much to me, thank you so much Samantha! 🙂

By: Samantha

Samantha — Tue, 06 Feb 2018 15:21:07 +0000

This looks fabulous. I have vanilla beans but I don’t have superfine sugar. Can I just put regular white sugar in the food processor?

Also, not to be weird, but I have been a subscriber for a long time but had never seen a video, and you (and your kitchen!) are gorgeous. 🙂