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. However, it’s easy to make yourself and perfect for an intimate dinner for two at home.
How to make Classic Creme Brulee for Two:
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
- 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 a culinary torch at any gourmet kitchen store for around $30. While that seems like a 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 are also a splurge, using the actual bean delivers a true, intense vanilla flavor. You can substitute one teaspoon of a good quality vanilla extract instead. If using vanilla extract, you won’t need to heat the cream; add it when you whisk the cream into the beaten egg mixture.
The creme brulee custards are done baking when they are set but still slightly loose in the center. Cool them completely, then you’re ready to top with the sugar and caramelize it. I use turbinado (raw sugar) for Classic Creme Brulee for the best results.
If any condensation occurs on the surface after the custards cooled, carefully dab it off with a paper towel. Sprinkle the surface of the custards evenly with sugar, then guide the flame of the torch back and forth until it is caramelized. Let cool until the topping hardens.
To use 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. Watch it carefully–the sugar can burn quickly!
More elegant desserts you’re sure to love!
- Raspberry Ricotta Cake with Almonds
- Grilled Pound Cake with Balsamic-Macerated Strawberries and Mascarpone Cream
- Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream
- Chocolate Avocado Mousse
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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
- ⅓ of a vanilla bean
- 3 large egg yolks
- ¼ cup granulated sugar
- Turbinado sugar (or granulated sugar) for topping
Instructions
- 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. Cool thoroughly before serving.
Notes
NOTE: Baking time may vary based on the depth of the ramekin used. Bake until set but still slightly loose in the center.
MAKE AHEAD: Can be assembled 1 day ahead and refrigerated. Can be baked and refrigerated up to 2 days ahead. Caramelize the sugar just before serving.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 645Total Fat: 52gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 506mgSodium: 143mgCarbohydrates: 31gFiber: 0gSugar: 31gProtein: 14g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Sue says
Hi is the oven temperature in Celsius or Fahrenheit ?
Carol says
Hi, Sue, Thanks for your question. I’m based in the U. S. so it’s Fahrenheit. Thanks again!
Natasha says
Hey! I just popped these in the oven but accidentally slipped with the water and probably a tablespoon splashed into one of the brûlée’s — I made four just in case but any recommendations or what the worst case scenario will be for that one brûlée?!
Carol says
Hi, Natasha, Thanks so much for your question and OH NO! Wasn’t able to get back to your question because of Christmas. How did it work out for you? Hoping all went okay!
Natasha says
It went okay! The only thing that really happened was that one tiny spot where water fell didn’t fully set, so the centre, but everywhere else it was fine! I should also note, that luckily the taste was still SUPERB and not watered down like I thought it would be! Making this recipe again, because it is BY FAR the best recipe I’ve come across!!
Carol says
Hi, Natasha, Thanks so very much for checking back in! Glad it still worked out and you’ll be making again! Thanks again!
Pp says
How long do I cook for I have deep one cup ramekins last time a made a different recipe it was cooked on the outside and runny in the middle.
Carol says
Thanks so much for your question. 1-cup ramekins are awfully large for creme brulee but I would bake for 45-50 minutes. The creme brulee custards are done baking when they are set but still slightly loose in the center so you’ll need to keep an eye on them. Thanks again and hope you enjoy!
Kelly S. says
I’ve used this recipe several times. The real vanilla bean is definitely the key. I’ve also added a half teaspoon of coffee extract for more depth. It was fabulous! I use deeper ramekins and add about 20 minutes, checking on them often. I’ve never had a miss. Great recipe…thanks!
Carol says
Hi, Kelly, Thanks so very much and so glad this recipe is a keeper for you! Love the idea of adding a touch of coffee flavor. Am definitely going to try that! Thanks again!
Robyn says
How many days can you prep in advance?
Carol says
Hi, Robyn, Thanks so much for your great question! You can get everything assembled before baking up to 1 day ahead then refrigerate covered/wrapped. You can bake and refrigerate up to 2 days ahead. Leave caramelizing the sugar for just before serving. Thanks so much and hope you enjoy!
Gita says
This is the best recipe for small batch creme brulee! My only variation is that I baked them for about 20 mins longer because I used deeper ramekins. The surface did get bubbly and golden from baking them longer, but when you brulee the sugar you can’t tell the difference anyway. Thank you!
Carol says
Hi, Gina, Thank you so very much!!! So glad you enjoyed! Yes, with deeper ramekins, you need to bake just a little longer. Thanks again!
Ashley says
What 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
Hi, 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!