For an extra smooth custard, strain the cream mixture through a fine-mesh sieve before pouring into the baking dish or ramekins. Watch the crème brûlée closely under the broiler to prevent the sugar from burning. Adjust the rack position as needed. If you don't have a broiler, a kitchen torch can be used to caramelize the sugar. Move the flame evenly across the surface for best results. For alternative flavoring, consider infusing the cream with citrus zest, coffee beans, or spices like cinnamon or cardamom.
Winnifred Cummerata
Apr 4, 2025I've always been intimidated by crème brûlée, but this recipe made it so easy. Thank you!
Cecelia Purdy
Apr 3, 2025I used individual ramekins, and they turned out perfectly. This recipe is a winner!
Augustine Ondricka
Apr 1, 2025This is the best crème brûlée I've ever made! The instructions are clear and easy to follow.
Jerrold Breitenberg
Dec 31, 2024The chilling time is crucial for the custard to set properly. Don't skip it!
Clair Tremblay
Dec 4, 2024My family devoured this! It's definitely going into my regular dessert rotation.
Ada Grant
Sep 13, 2024The brown sugar adds a lovely depth of flavor to the topping. I highly recommend it!
Ellie Rolfson
Sep 8, 2024This recipe is foolproof! The custard was so creamy and the sugar crust was perfectly caramelized.
Shanelle Aufderhar
Jul 1, 2024I accidentally over-broiled the sugar a bit, but it still tasted amazing! Just be sure to watch it closely.