Crème Brûlée for One | Dairy | Week 02

The Starving Chef Blog
Crème Brûlée for One | Dairy | Week 02

Super Hungry? Jump to the recipe

Thus begins the 52 Weeks of Cooking Challenge. 

Or for when you remember suddenly, while craving crème brûlée, that it's Week 2 and the challenge is dairy.

 So where is Week 1, you ask? Yeah well, okay, I'll admit I forgot about Week 1. I have been planning on starting this challenge as part of my New Year's Resolution for several weeks prior and had lurked in the thread, from which these recipes were inspired, in preparation. 

Truly, Week 1: Diet Foods was completed, just two weeks late.

My apologies for not having any of the cooking process. I should mention that I also was only ever intending to post a few pictures for imaginary internet points, so I didn't even think to snap pics while I was actually cooking. Won't happen again, hopefully not for at least the next 50-odd weeks.


Tags: Dessert , Dairy , 52 Weeks of Cooking

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Crème Brûlée for One | Dairy | Week 02


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  • Butane Torch OR
  • Broiler set on high
  • Small cake pan
  • 1 Ramekin


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  • 1 cup heavy cream
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons for caramelizing granulated sugar

Here's How:

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  1. Place the cream in a pan with your vanilla concentrate and bring to a light simmer over medium-low heat, constantly stirring. Let cool until warm to touch, at least 15 minutes.
  2. Beat the yolks in a small bowl with the sugar until creamy and slightly pale.
  3. Then while whisking constantly, slowly pour the cream, a little bit at a time into the bowl with the eggs.
  4. Once mixed completely, spoon off any foam on the surface then pour into a ramekin.
  5. Using a single 9x9 pan, fill with water until it is about half-way up the side of the ramekin.
  6. Cook for approximately 40-50 minutes, or until the center is still wobbly, but the sides are smooth and non-moving. Depending on your oven, this can take up to an hour and a half, but luckily mine was perfect at about 47 minutes.
  7. Remove the ramekin from the water and allow to cool on the counter for about 15 minutes, then place in the fridge to continue cooling for at least 2 hours or overnight.
  8. When ready to serve, gently shake your fine sugar over the top of your crème until the surface is covered.
  9. Using a torch that can be held horizontally, melt the sugar granules until they are brown and bubbling, being careful not to stay in one place for too long and scorching the surface.
  10. Let cool for a few moments (I'll even toss mine back into the fridge for a couple minutes), then CRACK that surface with a huge spoon and enjoy!


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