3-Ingredient Crème Brûlée (Printable)

Smooth custard paired with a delicate caramel crust, made effortlessly with three main ingredients.

# Components:

→ Custard

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

→ Topping

04 - 4 tablespoons granulated sugar

# Method:

01 - Set oven to 325°F (160°C).
02 - Warm heavy cream in a saucepan over medium heat until steaming without boiling.
03 - In a mixing bowl, whisk together egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
04 - Gradually pour warm cream into egg yolk mixture, whisking constantly to avoid curdling.
05 - Pass mixture through a fine sieve into a large container for a smooth texture.
06 - Divide custard evenly among four 6-ounce (180 ml) ramekins.
07 - Arrange ramekins in a deep baking dish and pour hot water halfway up their sides.
08 - Bake for 30 to 35 minutes until custards are set but center remains slightly wobbly.
09 - Remove ramekins from water bath, cool to room temperature, then refrigerate at least 1 hour.
10 - Sprinkle 1 tablespoon granulated sugar evenly over each custard.
11 - Use a kitchen torch to melt and caramelize sugar until deep golden and crisp; let rest 1–2 minutes before serving.

# Expert Advice:

01 -
  • Only three ingredients create something that tastes like it came from a fancy French restaurant
  • The water bath technique teaches you a fundamental baking skill that applies to countless other desserts
  • That first crack of the caramelized sugar never gets old no matter how many times you make it
02 -
  • Overbaked custard turns grainy and eggy. Pull them out while they still wobble in the center.
  • The water bath must be hot before going into the oven. Cold water changes the baking time.
  • Refrigerate thoroughly before torching or the sugar melts into the custard instead of forming a crisp layer.
03 -
  • Infuse the cream with vanilla bean, lavender, or citrus zest while heating for endless variations
  • Set a timer for every five minutes when torching so you dont accidentally burn the sugar bitter
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