This easy crème brûlée recipe is rich and creamy. It should still be jiggly in the center when you remove it from the oven. To serve, use a spoon to crack the crisp sugar topping open to reveal the creamy dessert underneath.
Ingredients
- heavy cream: 1 cup
- white sugar: 3 Tbsp
- egg yolks: 3 piece
- vanilla extract: 0.25 tsp
- white sugar: 2 Tbsp (divided)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.
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Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
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Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.
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Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving.
