Crème brûlée is the epitome of romantic desserts, and this recipe for just two people is beyond easy for date night at home! Even though it seems fancy, this recipe only has four ingredients and it's beyond easy to make. And, you don't even need a kitchen torch (even though it is helpful tbh!).
Crème brûlée has been my favorite dessert for as long as I remember. I literally asked for it for my "birthday cake" when I was like, 9 or 10 lol. Can you imagine? What kind of fancy ass child did I think I was?
Luckily, my mom didn't mind making it cause it's also her favorite dessert. And her recipe is honestly the best!
Now, I like to make it all the time for me and my husband, especially for date night at home or Valentine's Day. Like my molten lava cakes, this recipe makes just two perfect portions so you don't end up throwing away leftovers.
As I said, this recipe is based on my mom's, but with a few tweaks I learned when I was in pastry school. This brûlée is the best of all time. It's creamy, studded with vanilla beans, and topped with a caramelized, easy-to-shatter lid. Let's make it!
Egg yolks
The main ingredient that makes the custard creamy and thick is the egg yolks! You definitely cannot use egg whites, or the texture of the custard will be too thin. Start by separating the eggs, and save the whites for breakfast the next day!
Recipe step-by-step
It's important to temper the eggs first! Add just a splash of heavy cream to the egg mixture (while whisking constantly) to keep the eggs from scrambling. Then, add the rest of the hot cream.
Caramelize the top
At this point, you'll want to serve dessert right away, or the sugar will melt. Top the custards with fresh berries, chocolate curls, or as-is!
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
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The Best Crème Brûlée for Two
Equipment
- 2 ramekins
- Kitchen torch or broiler
Ingredients
- 160 milliliters heavy whipping cream (⅔ cup)
- 2 large egg yolks, room temperature
- 25 grams granulated sugar (2 Tablespoons)
- 1 teaspoon vanilla bean paste or 1 ½ teaspoons pure vanilla extract
- 25 grams superfine sugar, or granulated sugar, for serving (2 Tablespoons)
- Berries or chocolate curls, for serving, optional
Instructions
- Start by preheating the oven to 300°F (150°C) and boiling a large kettle of water.
- Pour the heavy whipping cream into a small pot. Bring the cream to a simmer over medium heat for 2 minutes, stirring often to prevent burning. Set aside.
- Meanwhile, whisk egg yolks and 25 grams (2 Tablespoons) of granulated sugar in a medium bowl until the mixture is thickened and pale yellow, about 2-3 minutes.
- While whisking vigorously, pour a small splash of the hot cream into the egg mixture to temper the eggs. Once tempered, slowly whisk in the remaining cream until the custard is well-combined.
- Strain the custard into another mixing bowl through a fine-mesh sieve to remove any lumps. Then, add the vanilla bean paste or extract, stirring just until the mixture is well-combined
- Then, divide the custard evenly between two ramekins. Place the ramekins in a small cake pan or small baking sheet. Place the pan in the pre-heated oven and immediately pour the boiling water in the pan around the ramekins to create a water bath. Make sure you don't pour any water inside the actual ramekins! You want the water to come about halfway up the ramekins.
- Bake the custard, checking for doneness around 30-35 minutes. The crème brûlée is done when the edges are set but the centers are still a bit jiggly, like Jell-O. Do not let the custard boil or brown! When they are done, remove the crème brûlées from the oven by sliding a large spatula under each ramekin. Let them cool on a wire rack at room-temperature for about 1 hour. Then, refrigerate for at least one more hour, or overnight, to chill completely.
- Right before serving, sprinkle each chilled custard with about 12 grams (1 Tablespoon) of superfine or granulated sugar. Using a kitchen torch, caramelize the sugar until it's melted and golden-brown. Let the caramel set, and then top with berries or chocolate curls, if desired. Enjoy right away!
Did you make this recipe? I'd love to hear what you think!