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Easy Creme Brulee for Two

Creme Brulee for Two

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Easy Crème Brûlée for Two is an indulgent dessert, made of rich custard with caramelized sugar top layer. Sounds complicated? It's not! It's impressive but super simple to make! This is a classic recipe and is perfectly portioned for two servings; a lovely way to end a romantic meal!

  • Yield: 2 1x


Units Scale
  • 3 egg yolks
  • 1 c heavy cream
  • 2 tbsp sugar
  • pinch of salt
  • 3/4 tsp vanilla extract


  1. Preheat the oven to 300 degrees.
  2. Get yourself set up with a large bowl, spatula and a pot.
  3. Crack the egg yolks into the large bowl. Gently mix the egg yolks.
  4. In the pot, add the cream, sugar and salt. Heat on a low temp until simmering. While heating, stir frequently and do not let the cream come to a boil.
  5. Once the cream starts to simmer, remove from heat- allow to cool for 5 minutes.
  6. While whisking or stirring, slowly pour the hot cream into the egg yolks. Be careful to not pour the cream in too fast- you don't want to scramble your eggs, you want to temper them (if you have someone who can lend a hand in the kitchen, it does make it a little easier!)
  7. Add the vanilla and stir.
  8. Strain the mixture into a measuring cup with a spout using with a fine mesh strainer to get out any clumps that may have occurred (there shouldn't be much).
  9. Place your ramekins on a deep tray. Pour the custard mixture into the ramekins.
  10. Carefully bring the tray to the oven and place on the middle rack.
  11. Pour hot water into the tray so that it reaches halfway up the sides of the ramekins, avoiding splashing any into your custard.
  12. Bake until the custard sets (mine took about 35 minutes, yours may take more or less depending on the thickness of your ramekins!)
  13. Allow to fully cool and then pop into the fridge.
  14. Just before serving, sprinkle a layer of granulated sugar onto the top.
  15. Using your kitchen torch, begin to heat up the sugar layer. Hold the flame a few inches away and move your hand in circular motion, heating up the entire top. As the sugar begins to bubble, you can move the flame a little closer to get the sugar extra toasty.
  16. Serve promptly.


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