Classic crème brûlée from The New Best Recipe, All-New Edition with 1,000 Recipes (page 962) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Demerara sugar for turbinado sugar.

  • Beebopalulu on December 02, 2019

    Extremely rich and delicious!

  • HalfSmoke on February 11, 2018

    Super rich. The best creme brûlée recipe I’ve found.

  • Moniquelfp on February 27, 2013

    I'm not sure what happened with this recipe. My custards never set up when cooking. I cooked them about 10 minutes longer than the recipe time indicated and even used an instant read thermometer to try to make sure they had risen to the correct temp. The recipe has the oven set to 300 - in looking around the internet to try to see what happened - I noticed many recipes use 325? The taste was totally fine so I decided to just scrape all the 'custards' into a bowl and I will make ice cream out of it today.

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