Serves 2
45 min
Crème Brûlée for Two
Recipe GLPR621c200ef167fc
An elegant French dessert featuring a silky vanilla custard with a crispy caramelized sugar crust. This intimate two-serving version delivers classic crème brûlée with its signature contrast of creamy center and shattered caramel top.
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Ingredients
5⅓ ounces heavy cream, divided
5 teaspoons granulated sugar
2 large egg yolks
⅓ teaspoon vanilla bean paste or pure vanilla extract
⅓ teaspoon turbinado or Demerara sugar for topping
Directions
Preheat oven to 300°F with a rack positioned in the lower third. Fill a small dish with water and place it in the bottom of an 8-inch square metal baking pan, then line the pan with a small clean kitchen towel. Bring a kettle of water to a boil.
In a microwave-safe measuring cup, combine half of the heavy cream (about 2.5 ounces or 5 tablespoons) with the granulated sugar.
Microwave the cream and sugar mixture for 20 to 40 seconds until it is very hot. Stir well to fully dissolve the sugar.
Add the remaining cold heavy cream to the hot cream and sugar mixture, stirring to combine.
Place two 4 to 5-ounce ramekins on the towel-lined pan, positioning them so they do not touch each other.
In a small bowl, whisk together the egg yolks and vanilla bean paste. Gradually whisk the warm cream mixture into the egg yolk mixture until well combined.
Divide the custard evenly between the two ramekins and carefully place the pan on the preheated oven rack.
Pour enough boiling water into the pan to reach approximately two-thirds up the sides of the ramekins, creating a water bath.
Bake for 30 to 35 minutes (checking after 25 minutes) until the centers of the custards are just barely set and register an internal temperature of 170°F to 175°F.
Carefully remove the ramekins from the water bath and place them on a wire rack to cool to room temperature.
Once cooled, cover each ramekin with plastic wrap and refrigerate until the custards are completely chilled, at least 2 hours or overnight.
Remove the plastic wrap and sprinkle the turbinado sugar evenly over the top of each ramekin.
Using a kitchen torch, carefully caramelize the sugar on each ramekin, moving the flame in a circular motion until the sugar is golden brown and forms a crispy crust.
Return the ramekins to the refrigerator for about 30 minutes to allow the caramel to harden and the custard to re-chill, then serve immediately.
