Crème Brûlée for One
Creme brulee - single serving alternative!
Equipment
- butane torch or oven broiler set on high
Ingredients
- 1 cup heavy cream
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ cup sugar
- 2 tablespoons sugar for topping
Instructions
- Preheat the oven to 325°F. Place the cream in a pan with vanilla extract and bring to a light simmer over medium-low heat, constantly stirring. Let it cool until warm to touch, at least 15 minutes.
- Beat the egg yolks in a small bowl with the sugar until creamy and slightly pale.
- Then, while whisking constantly, slowly pour the cream, a little bit at a time, into the bowl with the eggs. Once mixed completely, spoon off any foam on the surface and pour the mixture into a ramekin.
- Once mixed completely, spoon off any foam on the surface then pour into a ramekin.
- Using a single 9x9 pan, fill it with water until it is about halfway up the side of the ramekin.
- 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.
- Remove the ramekin from the water and allow it to cool on the counter for about 15 minutes. Then, place it in the fridge to continue cooling for at least 2 hours or overnight.
- When ready to serve, gently shake the fine sugar over the top of the crème until the surface is covered.
- 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.
- Let it cool for a few moments (you can even put it back into the fridge for a couple of minutes) and then crack the surface with a spoon and enjoy!
Tried this recipe?Let us know how it was!