Classic Creme Brulee for Two is the perfect sweet ending to your Valentine’s Day meal or to any special meal you make at home. It’s one of our favorites!
Classic creme brulee looks and tastes complicated with the sinfully rich, velvety-smooth custard and crusty, caramelized sugar topping, but it’s easy to make yourself.
Some special pieces of equipment that will help you accomplish this restaurant-quality dessert are two 6-ounce ramekins or other small, shallow baking dishes and a kitchen or culinary torch. A regular propane torch can be used, as can the broiler in your oven, but a butane kitchen torch is ideal. You can find one at any gourmet kitchen store for around $30. While that seems like splurge, a kitchen torch can be used for numerous tasks such as fire-roasting tomatoes or peppers, melting cheese atop a dish or toasting and melting marshmallows for s’mores.
Vanilla beans are available in the spice section of most grocery stores. While those too are a splurge, using the actual bean delivers a true, intense vanilla flavor. However, feel free to substitute one teaspoon of a good quality vanilla extract instead. If using vanilla extract, you won’t need to heat the cream–just add it when you whisk the cream into the beaten egg mixture.
The custards are done baking when they are set but still slightly loose in the center. After cooling completely, you’re ready to top with the sugar and caramelize it. Use turbinado (raw sugar) for best results. If any condensation occurs on the surface while it cooled, carefully dab it off with a paper towel. Sprinkle the surface the surface of the custards evenly then guide the flame of the torch back and forth until it is caramelized. Let cool until the topping hardens.
If using your broiler to caramelize the sugar, place the ramekins in a pan and add cold water and ice to halfway up the side of the ramekin. This helps keep the custards as cold as possible while the top browns. Place the pan under the broiler and watch it carefully–the sugar can burn quickly.
Classic Creme Brulee for Two
Classic Creme Brulee for Two is the perfect sweet ending to your Valentine’s Day meal or to any special meal you make at home.
Ingredients
- 1 cup heavy cream
- 1/3 of a vanilla bean
- 3 large egg yolks
- 1/4 cup granulated sugar
- turbinado sugar (or granulated sugar) for topping
Directions
Preheat oven to 300 degrees. Bring cream to a simmer over high heat in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the cream, then add the vanilla bean pieces. Remove from heat and let stand for 30 minutes. Bring a saucepan of water to a boil.
Combine egg yolks and sugar in a bowl and beat until pale yellow and thick. Place a fine mesh sieve over the bowl and strain the cream mixture into the egg mixture. Whisk until smooth.
Place a paper towel (this keeps the ramekins from slipping) on the bottom of a baking pan large enough to hold the two ramekins. Set the ramekins on the paper towel (to prevent slipping) then fill each ramekin with even amounts 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 loose in the center. Remove from oven and allow to cool in the pan for 15 minutes then transfer to a wire rack to cool to room temperature. Place in the refrigerator for 2 hours to cool completely.
Once the custards have cooled, sprinkle the top evenly with sugar. Using a blow torch or kitchen torch, carefully brown the top to caramelize the sugar to form a hard candy coating. Allow to cool before serving.
Recipe Notes
NOTE: Baking time may vary based on the depth of the ramekin used. Bake until set but still slightly loose in the center.
Ashley says
February 16, 2019 at 11:39 amWhat size ramekins did you use? I used the ones that came with my torch and I had extra custard left over. The torch came with four 3 oz ramekins, I filled all four and still had extra custard.
Carol says
February 16, 2019 at 12:51 pmHi, Ashley, Thanks so much for your question. The ramekins I used are 6 ounces; they’re the ones shown in the photo. I would be able to fill them with about 5 ounces of liquid to where they’re manageable to place in the oven without spilling. If you used 3-ounce ramekins, then you probably filled with 2.5 or 2.75 ounces. The cup of heavy cream would account for 8 ounces. Three large egg yolks are generally 1.8-2 ounces. The sugar should not increase the volume by very much because it dissolves. So, 10 ounces of liquid is about right and perfect for two 6-ounce ramekins. Did you use extra-large egg yolks? Thanks again for your question and I hope you enjoyed!
Noelle says
February 13, 2019 at 2:52 pmI made your creme brûlée recipe a couple years ago and it’s by far the best creme brûlée I’ve EVER eaten, I’m spoiled because restaurants don’t compare to this! Excited to pull this recipe out for Valentine’s Day, thanks for sharing!!!
Carol says
February 13, 2019 at 3:21 pmThank you SO very much, Noelle! You really made my day and I can’t tell you how much your comment means to me! Hope you have a wonderful Valentine’s Day with your sweetheart! Thanks again!
Jane @ Newport Butane says
May 11, 2018 at 5:11 amThis looks fabulous. I have vanilla beans but I don’t have turbinado sugar. Can I just put regular white sugar in the food processor?
This is my all time favorite dessert. My kids enjoy caramelizing the sugar on top using a butane torch. 🙂
Carol says
May 11, 2018 at 9:38 amHi, Jane, Thanks so much for your question. Yes, you can use regular sugar. The turbinado sugar adds a little more crunch in the topping because it’s more coarse. Thanks again and hope you enjoy!
Brittney says
March 12, 2018 at 8:22 amFor the lady thats recipe came out runny, she probably didn’t cook it long enough and possibly used a deeper ramekin. I cooked mine a little longer than the recipe because I knew the consistency it was supposed to be. My ramekin was also shallow. All ovens are different so when using recipes, you have to also use judgement lol.
Brittney says
March 12, 2018 at 8:18 amThanks for providing this recipe. I only wanted to make enough for 2 people. I used vanilla extract instead of vanilla bean (just used what was in my kitchen). It came out great but I think I want to try it with real vanilla bean next time to compare the flavors.
Thanks again. I really enjoyed the recipe and the brûlée came out great.
Carol says
March 12, 2018 at 7:58 pmThanks, Brittney! So glad you enjoyed! Yeah, a vanilla bean is the real deal!
Gabrielle says
March 9, 2018 at 7:26 amI made this last weekend and it came out great! Very delicious! Next time I might try reducing the sugar a bit more, but that is just personal preference. Thanks for sharing this.
Carol says
March 9, 2018 at 7:42 amThanks so much, Gabrielle! Glad you enjoyed!
Alicia says
September 20, 2017 at 1:10 pmHi there,
This is a beautiful recipe. I’ve made it a few times and it is always perfect. Can you multiply the ingredients for say 8 people? Ive only ever done for 2 or 4. Have a function next week and want to impress my boss.
Thanks so much!
Carol says
September 20, 2017 at 9:59 pmHi, Alicia, Thanks so much for your question and I’m so happy it always works well for you!
Sometimes when you start multiplying recipes, I realize they can get a little out of whack. If you’ve done it for four people and you’re comfortable doing that, simply do the same thing again. Here’s a recipe from Aida Mollenkamp for eight that might help too….. http://www.foodnetwork.com/recipes/aida-mollenkamp/vanilla-creme-brulee-recipe-2012588
Dee says
July 19, 2017 at 1:27 pmI always buy extra large eggs, should I use smaller ones, I want to make this. If I use a quart of milk would 6 eggs work with 1 cup sugar?
Carol says
July 19, 2017 at 2:32 pmHi, Dee, I would not use milk; definitely use heavy cream. Large eggs are the standard in most recipes. You could just buy a half a dozen of large if you didn’t want a whole dozen. Here’s the recipe I scaled it down from: http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe-1916827 Thanks so much! Hope you enjoy!
Cassidy Kerkhoven says
February 26, 2017 at 12:39 amI tried this recipe for the first time tonight, it was my first time making creme brulee. I followed all the directions, did everything I was suppose to and it didn’t turn out at all. It was so runny, just like soup. Super disappointed. Will try making it again but will probably not use this recipe.
Carol says
February 26, 2017 at 8:35 amHi, Cassidy, Thanks for your feedback and I’m so sorry this didn’t work out for you. I don’t know why something with three egg yolks in it wouldn’t set. It’s difficult to cover all variables in a recipe but perhaps your oven is off? The time stated in any recipe is just an estimate. I cook in a lot of different homes and they can vary by 25-50 degrees! I used Alton Brown’s recipe as a guide, scaled it back and tested this recipe twice before publishing it. http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe Now, he cooks his longer but the ramekin pictured is deeper. After your feedback, I tweaked the recipe to allow for extra baking time if necessary. Again, I’m so sorry this didn’t work for you and hope another recipe will work better for you in the future. Thank you for reading.
AJ says
January 4, 2018 at 5:38 pmMine came out runny in the middle. I made a double batch. I’m wondering if it was because of having “deep ramekins.” I added an extra 5 minutes to the bake time. When I try again, I’ll add some more time to it.
It still tasted amazing! I need to work on my torch skills too
Carol says
January 5, 2018 at 7:04 amThanks for the feedback, AJ!
Kristen @ A Mind Full Mom says
February 12, 2016 at 7:44 amCreme brulee is my absolute favorite dessert. I must make this!
recreational baker says
January 30, 2016 at 2:47 amLike so many, Creme Brulee is one of my most favorite treats. This is a great recipe with the perfect portions! Love Love Love this one! Thank you for such concise and accurate directions. This turned out to be a very simple and easy dessert to make, honestly the hardest part was waiting for it to set and chill in the fridge! (i suggest prepping b4 work or an appointment to force yourself to wait, at least that’s what i did) this is a must try!
Carol says
January 30, 2016 at 7:35 amThank you so much! I’ve received some nice reviews of recipes, but I think yours is one of the nicest! Thanks again and please stay in touch!
miranda @lemonsandlaughs says
February 23, 2015 at 7:25 amThats it?? All this time I have loved creme brulee and not tried making it because I thought it was dificult, but it isnt. Yikes. I need to get in the kitchen and make up for lost time.
SimplySouthernGirl says
February 20, 2015 at 10:17 amthese are perfect.. i am going to have to surprise the mister with these.
Angela {Mind Over Batter} says
February 14, 2015 at 5:29 pmCreme Brulee is one of my favorite desserts and yet one of the few kitchen appliances I don’t own is a torch. I need to change this. Love this!
shelly says
January 15, 2016 at 11:37 pmYour broiler will work just as well.
Simply Southern Girl says
February 12, 2015 at 12:23 amone of the mister and I’s favorite desserts.. it is like you read my mind.. this is a must try
Melissa says
February 11, 2015 at 9:11 pmCreme Brûlée is my absolute favorite dessert hands down. I will be trying this recipe real soon. thanks for sharing!