Crème Brulee for Two
A classic dessert downsized to serve just two people. Perfect for a romantic dinner at home.
Equipment
- Two 6-ounce ramekins or other small, shallow baking dishes.
- A kitchen butane torch.
Ingredients
- 1 cup heavy cream
- 1/3 tsp vanilla bean paste or 1 tsp vanilla extract
- 3 large egg yolks
- ¼ cup granulated sugar plus more for topping
Instructions
- Preheat oven to 300 degrees.
- Bring cream to a simmer over medium heat in a small saucepan.
- Remove cream from heat, add vanilla, and let stand for 30 minutes.
- Combine egg yolks and sugar in a bowl and beat until pale yellow and thick, whisking until smooth.
- Bring a saucepan of water to a boil.
- Place the ramekins in the bottom of a baking pan with sides. Fill each ramekin with half of the custard mixture.
- Pour the boiling water into the pan to come halfway up the side of the ramekin, being careful not to splash any water into the mixture.
- Bake approximately 25 minutes or until set, but still slightly jiggly in the center.
- Remove from oven and allow to cool in the pan for 20 minutes, before transferring to a wire rack to cool to room temperature.
- Place in the refrigerator for 2 hours to cool completely.
- Once the custards are cold, sprinkle the top evenly with sugar.
- Using a blow torch or kitchen torch, carefully brown the top to caramelize the sugar, forming a crunchy topping. Cool slightly before serving.
Notes
*Baking time may vary based on the depth of the ramekin used. * If preparing for your romantic dinner, these can be baked and refrigerated up to two days ahead. Caramelize the sugar just before serving.
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