Perfect Crème Brûlée for Two
A quick and easy recipe for a rich, creamy vanilla custard topped with a caramelized sugar crust, perfect for intimate occasions or a cozy dessert for two.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 1 cup (240 ml) heavy cream
- 1 small vanilla bean, split and seeds scraped (or 1 tsp pure vanilla extract)
- 3 large egg yolks, room temperature
- 1/4 cup (50 grams) granulated sugar for custard
- 2 tablespoons granulated sugar for caramelizing
- Pinch of salt
- Optional: small pinch of lemon zest
- Optional: pinch of cinnamon
Instructions
- Preheat your oven to 325°F (160°C). Set a kettle of water to boil for the water bath (bain-marie).
- In a small saucepan, pour 1 cup (240 ml) heavy cream. Add the split vanilla bean and scraped seeds. Heat over medium until just simmering, then remove from heat and let steep for 15 minutes.
- Whisk 3 large egg yolks with 1/4 cup (50 g) granulated sugar and a pinch of salt in a heatproof bowl until pale and slightly thickened (about 2 minutes).
- Slowly pour the warm vanilla cream into the egg yolk mixture while whisking constantly. Strain the custard through a fine mesh sieve into a clean bowl.
- Pour the mixture evenly into two 6-ounce ramekins, filling almost to the top but leaving a small gap.
- Place the ramekins in a deep baking dish or roasting pan. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 35–40 minutes until the custard is just set but still slightly wobbly in the center.
- Remove ramekins from the water bath using oven mitts. Let cool to room temperature, then cover and refrigerate for at least 3 hours or overnight.
- Before serving, sprinkle 1 tablespoon granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, use the oven broiler for 2–3 minutes, watching closely.
- Let the caramelized sugar cool for about a minute to harden, then serve immediately.
Notes
Use room temperature eggs for smooth mixing. Steep vanilla bean in cream for at least 15 minutes for best flavor. Use a water bath to prevent cracking. Chill custard for at least 3 hours or overnight for best texture. Caramelize sugar topping just before serving for a crisp crust. If no kitchen torch, use oven broiler carefully.
Nutrition
- Serving Size: 1 ramekin (about 6 o
- Calories: 350400
- Fat: 30
- Carbohydrates: 20
- Protein: 6
Keywords: crème brûlée, dessert for two, vanilla custard, caramelized sugar, easy dessert, romantic dessert, classic French dessert