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25 Responses to “Creme Brulee Recipe”

1. paperflowers198 on October 29th, 2009 at 10:05 am

   you can use the kind you find in hardware stores

2. hiromiao on October 29th, 2009 at 10:05 am

   I got my blowtorch at home depot some say the bigger the better.

   Cheaper 2

3. engineersofsouls on October 29th, 2009 at 10:05 am

   You can and should, since regular blowtorches are also cheaper than those made especially for kitchen usage.

4. NotForAbuse on October 29th, 2009 at 10:05 am

   can i use a regular blow torch instead of the torch which is for cooking purposes ?

   will the ramekins break if i use regular one ?

5. sk8ingchamp on October 29th, 2009 at 10:05 am

   this video is very helpful! I want to make some of this for my mom’s birthday, which is in a couple of days.

6. slippy4321 on October 29th, 2009 at 10:05 am

   u can eat it cold, you can add juice, zest spice etc etc when at the cream boiling stage

7. rcdelta1 on October 29th, 2009 at 10:05 am

   double

8. stevoh11182 on October 29th, 2009 at 10:05 am

   it looks like this recipe is a little heavy on your brain, double or single brain cell?

9. tellyisrubbish on October 29th, 2009 at 10:05 am

   can you add juice of a fruit during the making of the custard to give it a different flavour?

10. pamedark on October 29th, 2009 at 10:05 am

    all the times i ate it it was warm, does anyone know if its possible to serve while its still not cold?? or does it just get warm cuz of the torch??

11. helenb705 on October 29th, 2009 at 10:05 am

    looks pretty inniit-blud! i’m getting me somme big -pots o’ that!

12. SmackThatWhat on October 29th, 2009 at 10:05 am

    can you use half evaporated milk and half condensed?

13. Drusymom on October 29th, 2009 at 10:05 am

    If you wanted to add a liquor to it, would you add it in with the sugar or do you know how you would add a touch into the top?

14. kloudmad on October 29th, 2009 at 10:05 am

    this MY favorite desert ^_______^
    I love it , thank you so much

15. Silverlining007 on October 29th, 2009 at 10:05 am

    what does heavey cream mean? is it the double cream? or single?

16. LoisLane98 on October 29th, 2009 at 10:05 am

    Wow! That looks delicious, making that tonight!

17. ThirdOfNine on October 29th, 2009 at 10:05 am

    definitely heavy or whipping cream

18. ThirdOfNine on October 29th, 2009 at 10:05 am

    you can caramelize the sugar by placing it under a broiler(about 2 inches from the heat) until it bubbles

19. jessea606 on October 29th, 2009 at 10:05 am

    it is the heavy cream that she is using.

20. bobblue123 on October 29th, 2009 at 10:05 am

    what kind of cream is that?

21. MissedTheKickoff on October 29th, 2009 at 10:05 am

    You can put your oven rack on the highest level and put the ramekins right in the middle. Put the setting to a little less than broiling, and chk the brulee in 30 second intervals. However, this risks warming up the brulee really quick :/

22. ttobb123 on October 29th, 2009 at 10:05 am

    i looove creme brulee, iv been craving on all week, it looks pretty easy thanks

23. oechi on October 29th, 2009 at 10:05 am

    what kind of cream are you use is it heavv cream? Thank you

24. carsiotto on October 29th, 2009 at 10:05 am

    instead of castor sugar, try powdered sugar. Regular castor sugar creates a really thick crust while the powdered sugar creates a very nice delicate thin crust. just a pointer!

25. Tlozferk on October 29th, 2009 at 10:05 am

    That was great!
    it looks delicious!

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