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Easy Silky Crème Brûlée for Two Recipe Without Water Bath

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A quick and easy crème brûlée recipe for two that skips the traditional water bath, delivering a silky custard with a crisp caramelized sugar top using simple ingredients and gentle oven heat.

Ingredients

Scale
  • 1 cup (240 ml) heavy cream, full-fat
  • 3 large egg yolks, room temperature
  • ⅓ cup (65 g) granulated sugar, plus extra for caramelizing
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Turbinado sugar or Demerara sugar for topping
  • Optional substitutions: coconut cream instead of heavy cream for dairy-free, half-and-half for lower fat
  • Optional flavorings: almond extract, fresh berries, cocoa powder, lavender, Earl Grey tea, cinnamon, nutmeg, orange liqueur, orange zest

Instructions

  1. Preheat your oven to 325°F (160°C). Position a rack in the center.
  2. Pour 1 cup (240 ml) heavy cream into a small saucepan. Warm over medium heat until just about to simmer, about 5 minutes. Do not boil.
  3. In a medium bowl, whisk 3 large egg yolks with ⅓ cup (65 g) granulated sugar until pale and slightly thickened, about 2-3 minutes.
  4. Slowly pour the hot cream into the egg mixture in a thin stream while whisking constantly to temper the eggs.
  5. Stir in 1 teaspoon vanilla extract and a pinch of salt.
  6. Strain the custard mixture through a fine mesh sieve into a clean bowl or measuring cup.
  7. Divide the custard evenly between two 6 oz (180 ml) ramekins.
  8. Place the ramekins directly on the oven rack or on a baking sheet. Bake for 30-35 minutes, until custard is set but slightly jiggly in the center.
  9. Remove from oven and cool to room temperature, then refrigerate for at least 2 hours or overnight.
  10. Before serving, sprinkle about 1 tablespoon of granulated or turbinado sugar evenly over each custard.
  11. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place under a hot broiler for 1-2 minutes, watching carefully.
  12. Let the sugar harden for a minute, then serve immediately.

Notes

Do not exceed 325°F (160°C) oven temperature to avoid cracking or curdling. Temper eggs carefully by slowly adding hot cream while whisking. Strain custard for smooth texture. Use a kitchen torch for best caramelization results; broiler method requires close attention. Custard firms up more after chilling. Caramelize sugar just before serving to keep topping crisp.

Nutrition

Keywords: crème brûlée, easy crème brûlée, dessert for two, no water bath, silky custard, caramelized sugar, quick dessert

Find it online: https://forkifyfun.com/easy-silky-cr-e-me-br-u-l-e-e-for-two-recipe-without-water-bath-step-by-step/