3-Ingredient Crème Brûlée (Printable)

Elegant custard with caramelized sugar crust, crafted simply using heavy cream, egg yolks, and sugar.

# Components:

→ Custard

01 - 2 cups heavy cream
02 - 4 large egg yolks
03 - 1/2 cup granulated sugar

→ Topping

04 - 4 tablespoons granulated sugar

# Directions:

01 - Set the oven temperature to 325°F (160°C).
02 - Warm the heavy cream in a saucepan over medium heat until steaming without boiling.
03 - In a mixing bowl, whisk the egg yolks and 1/2 cup sugar until pale and slightly thickened.
04 - Gradually pour the warm cream into the egg yolk mixture while whisking continuously to avoid curdling.
05 - Pass the mixture through a fine sieve into a large bowl to achieve a smooth texture.
06 - Pour the custard evenly into four 6-ounce ramekins.
07 - Place the ramekins in a deep baking dish and add hot water until halfway up the sides.
08 - Bake for 30 to 35 minutes until the custards are set but slightly wobbly in the center.
09 - Remove ramekins from the water bath, cool to room temperature, then refrigerate for at least 1 hour.
10 - Sprinkle 1 tablespoon granulated sugar evenly over each custard just before serving.
11 - Use a kitchen torch to caramelize the sugar until golden and crisp. Let rest 1 to 2 minutes before serving.

# Expert Advice:

01 -
  • The satisfaction of that crisp sugar shell breaking under your spoon is genuinely therapeutic, not just delicious.
  • You only need cream, eggs, and sugar—things you probably already have—which means you can make restaurant-quality dessert on a Tuesday night without planning ahead.
  • It looks intimidatingly fancy but tastes even better than it looks, which is the best kind of recipe to pull out for dinner guests.
02 -
  • The custard will continue to cook slightly after you remove it from the oven, so don't wait for it to be completely firm—that wobble in the middle is your sign it's ready.
  • Room temperature eggs and cream make an enormous difference; cold ingredients take longer to mix and risk curdling if you're not careful with the tempering.
  • If you don't have a kitchen torch, you can caramelize the sugar under the broiler, but watch it like a hawk—it goes from golden to burnt in seconds.
03 -
  • Keep your torch moving in steady circles rather than pointing it at one spot—this prevents burnt spots and ensures even caramelization across the sugar layer.
  • If your ramekins have a wobble in the center when you check them at 30 minutes, they're done; don't let them bake all the way until they're completely firm or they'll lose that creamy texture that makes this dessert sing.
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