Crème Brûlée for Two
This recipe makes two 1/2 cup servings. You don’t have to share if you don’t want to.
  • 3/4 cup Whipping Cream
  • 1tsp Vanillaor flavoring of choice
  • 2Tbsp Sugar
  • Pinch Salt
  • 2 Egg Yolks (large eggs)
  • Extra sugar to brulee
  1. Heat cream just to the simmering point in a small pot over medium heat, or in the microwave.
  2. Add flavoring. See full posting for instructions regarding infusing flavor into cream.
  3. Add sugar and salt, stirring to dissolve.
  4. In a separate bowl, add a few tablespoons of hot cream to the egg yolks. Stir to combine and temper the eggs.
  5. Add the remaining cream mixture, stirring to combine. Do not whisk: avoid creating foam.
  6. Place two 1/2 cup dishes on a cloth in a baking pan to keep them from shifting. Divide custard evenly between the dishes. Create a water bath by adding hot water to the baking pan until it comes half-way up the sides of the dishes.
  7. Bake in a preheated 300F oven until just set. Filling should still be a little “jiggley” in the centre. It will firm up as it cools. Cooking time will vary depending on the size of your dishes, and the depth of the custard.
  8. Cool to room temperature, then refrigerate until cold, at least 4 hours and preferably overnight.
  9. To brulee, sprinkle granulated sugar over the surface of the custard, tipping to create an even layer and removing any excess. Melt and caramelize the sugar with a brulee torch, or place under the broiler, as near to the element as possible, until sugar is bubbling and brown. Cool for a minute until the sugar hardens before serving.