This elegant dessert is the perfect end to any meal. It's easy to make and tastes fantastic. A rich, creamy egg custard is served with a brittle caramel topping.
I put this recipe in little custard cups, and it turned out wonderfully! It doesn't set up as firm as baked custards, and it's not as heavy as a lot of similiar recipes are, and I liked that very much. It also has about half the calories as many other recipes. Overall, it was easy and very tasty. This will become my favorite creme brulee recipe! - 29 Apr 2003 (Review from Allrecipes US | Canada)
Easy to make and delicious. Small problems: I used heavy cream, which apparently does not form bubbles around the edges, and I was not entirely clear on exactly what "coating the back of a metal spoon" really *means*. (A temperature might have been helpful.) But it turned out quite well anyway. I'm guessing that the stovetop preparation of the custard resulted in it having a slightly more creamy, liquidy texture than other cremes brulee, but no one complained. Minor quibbles aside, it was all in all a good recipe. - 18 Feb 2002 (Review from Allrecipes US | Canada)
Alot easier than I thought. Tasted perfect - 18 May 2001 (Review from Allrecipes US | Canada)