Creme Brulee Making Set - 6 Porcelain Ramekins 6 oz, 304 Stainless Steel Lifting Rack, 9" X 13" Bottom Pan

Crème Brûlée Set.Easy to follow instruction’s and they turned out perfect! Delicious and so pretty! The quality set was relatively inexpensive and I used heavy whipping crème, egg yolks, regular white table sugar and vanilla extract. It was my first experience using a torch to carmelize the sugar topping and it was easy and fun.

Love this set. Perfect for multiple purposes but especially for making souffles. Perfect for dinner parties.

This was a birthday gift for a family member (and also a way to get more creme brulee for myself lol 🤫). The quality was nice and all of them turned out perfect. The price was just right considering the item quality and functionality. The size was just enough to leave you satisfied without feeling overindulgent. Overall, perfect gift 👍🏻👍🏻.

This set made the best creme brulees! Its the perfect little size for a quick treat! The product is also good quality.

I ordered this pan and holder months ago and loves it. Decided to order another since I tend to bake and cook in quantity. The second one was broken on the chrome lifter. I applied for a replacement and was shocked that they immediately sent one to me before I could return the broken one.I wish all businesses could be as efficient and trustworthy as this one. Thank you and 5 stars all the way.

I ordered this item and when I received it the solders on the lifting rack on one side had separated. I fixed it using wire and the crème brûlée I made was delicious. I ordered a second unit for a gift and the lifting rack on it was also broken in shipping.

Does exactly what I wanted love the baking ability , perfect size for my Burlee. Easy to clean

I cannot recommend this enough. I've made probably ten batches of creme brulee with this setup and it takes a lot guesswork out of the process. A proper brulee should be baked in warm water, so the pan and tray simplify this. The recipe I use makes exactly the right amount for the ramikins, leaving enough headroom for the whole brulee to bake under the water line. Someone thought this through. Just for fun and to be helpful, here is my recipe:2cups heavy or light cream (or half-and-half)1vanilla bean, split lengthwise, or 1 teaspoon vanilla extract⅛teaspoon salt5egg yolks½cup granulated sugar, plus more for toppingStep 1Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt; cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)Step 2In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the ramekins.Step 3Bake for 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.Step 4When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.Step 5Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within 2 hours.