Creme Brulee for Two
"Yummy, easy creme brulee for two. I wanted to find a good recipe for just the two of us, so I adapted recipes until I came up with this one. You can easily multiply the ingredients for more (but leave the vanilla extract at a teaspoon). Sinfully delicious served with sliced fresh strawberries on top. Hubby asks for more as soon as he sees the ramekins in the dish rack drying!"
photo by Jinny H.
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
2 ramekins
- Serves:
- 2
ingredients
- 1 cup heavy cream
- 1⁄4 cup sugar, plus
- 1 tablespoon heavy cream
- 2 egg yolks
- 1 teaspoon vanilla extract
directions
- Preheat oven to 300 degrees.
- Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.
- Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking.
- Continue adding cream mixture bit by bit until gone. You don't want to add the hot cream mixture all at once because it'll cook the yolks.
- Pour into two creme brulee ramekins.
- Place ramekins in a baking dish with edges taller than the ramekins.
- Carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Be sure not to get water in the ramekins.
- Bake for 40 minutes.
- Carefully remove from oven and let cool.
- Remove ramekins from baking dish, cover with clear wrap, and refrigerate for at least 3-4 hours.
- When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes.
Questions & Replies
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Does anyone know why the ingredient list includes 1 tbsp heavy cream? The directions make no mention of what to do with it. Thanks.
Reviews
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This is the best creme brulee recipe. I often double it to make extra. The 1 Tbs of heavy cream in the recipe is actually 1 tbs of sugar at the end that you dust over to torch. My husband thinks this recipe is amazing, so I will continue to make it! Thanks for sharing a good one! -
Does anyone know why the ingredient list includes 1 tbsp heavy cream? The directions make no mention of what to do with it. Thanks.
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Both me and my husband loved it.... He thinks it tastes even better than the restaurant serves. I had to leave it longer in the oven but maybe has to do with the counter top oven I used. Thank you!!
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Delicious & easy -
This was the first time I've ever made creme brulee and I must say this was a complete success! It came out perfect and so delicious! My husband even said this might of been the best he's ever had!!! Note: I left the creme brulee in the oven for another 15 mins after keeping it there for 40 mins and kept checking on it by giving it a little jiggle to test if it was ready.
Tweaks
-
It's important to scald the cream- not just bring to to a boil. I find it helpful to actually place 1/2 the water into the baking dish, place it in the oven and THEN fill the remaining water to the edges so as to not get water into the ramekins. If you get water into the ramekins, it will be ruined. I also garnish with a light powdered sugar and a spring of mint.
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Had to stay in the oven for 60 min.
RECIPE SUBMITTED BY
Berkeley student married to a picky meat & potato man.
