3-Ingredient Crème Brûlée (Printable)

Silky custard paired with a crisp caramelized topping, made simply in a few easy steps.

# Components:

→ Custard

01 - 2 cups heavy cream
02 - 4 large egg yolks
03 - 1/2 cup granulated sugar

→ Topping

04 - 4 tablespoons granulated sugar

# Method:

01 - Set oven temperature to 325°F.
02 - Warm heavy cream in a saucepan over medium heat until steaming without boiling.
03 - Whisk egg yolks and 1/2 cup sugar until pale and slightly thickened.
04 - Gradually add warm cream to the egg yolk mixture while whisking continuously to avoid curdling.
05 - Pass the mixture through a fine sieve into a large bowl for a smooth texture.
06 - Divide custard evenly among four 6-ounce ramekins.
07 - Place ramekins in a deep baking dish and pour hot water until it reaches halfway up the ramekin sides.
08 - Bake in the oven for 30 to 35 minutes until custards are set but slightly wobbly in the center.
09 - Remove ramekins from water bath, let cool to room temperature, then refrigerate for at least 1 hour.
10 - Sprinkle 1 tablespoon of granulated sugar evenly over each custard just before serving.
11 - Use a kitchen torch to caramelize sugar until deep golden and crisp. Allow 1 to 2 minutes to harden before serving.

# Expert Advice:

01 -
  • Only three ingredients mean you probably have everything already, and there's no excuse not to make it tonight.
  • That moment when you crack through the caramelized sugar and discover the silky custard beneath is pure joy every single time.
  • Impressive enough to serve at dinner parties but easy enough that you'll make it just for yourself on a Tuesday.
02 -
  • The water bath is not optional—it's the difference between a custardy custard and an overcooked egg scramble, so don't skip it even if it seems fussy.
  • Straining through a sieve changes everything, removing any tiny cooked bits that would otherwise ruin the silky texture you're after.
  • That slight wobble in the center when they come out of the oven is intentional, and they'll continue to set as they cool, so resist the urge to bake them longer.
03 -
  • Make these a day ahead so you have no stress on the day you're serving them—the custard actually tastes better after sitting overnight, and you'll only have to torch them at the last minute.
  • Room-temperature custards brûlée better than cold ones, so pull them from the fridge 10 minutes before caramelizing if you have time.
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