Créme brülée from How to Cook Everything: Simple Recipes for Great Food (page 657) by Mark Bittman

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

  • PennyG on December 04, 2016

    This is a good basic recipe for Creme Brûlée. I was looking for something quick and easy - no extra flavorings. Bittman says you can use vanilla extract rather than a vanilla bean and that's what I did. However, his baking time of 25-30 minutes is WAY off! I thought it was odd since browsing through various recipes I found that many said to bake very low for an hour. I used 6 ramekins in a water bath and they ended up needing almost an hour.

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