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–+ servings
A delicious plate of Simple Crème Brûlée Dessert

Simple Crème Brûlée Dessert

Indulge in this decadent and creamy crème brûlée dessert made with just a few simple ingredients. The perfect combination of a crispy sugar topping and a velvety smooth custard underneath will have you savoring every spoonful.
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Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 2 hours
Total Time 3 hours 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Custard Base
  • 1 cup heavy cream
  • 3 tablespoons white sugar
  • 3 large egg yolks
  • 1/4 teaspoon vanilla extract
Topping
  • 2 tablespoons white sugar divided

Equipment

  • Kitchen Torch
  • Ramekins
  • Roasting Pan

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a microwave-safe bowl, whisk together cream and 3 tablespoons of sugar until combined. Heat in the microwave for 1 to 2 minutes, then whisk again to dissolve the sugar.
  3. Add egg yolks and vanilla to the mixture, whisking until smooth.
  4. Pour the cream mixture into 2 ramekins placed in a roasting pan. Fill the pan with enough hot water to reach halfway up the sides of the ramekins.
  5. Bake in the oven for about 50 minutes, or until the custard is set but still slightly jiggly in the center.
  6. Remove the ramekins from the hot water and refrigerate until cold, for at least 2 hours.
  7. Sprinkle 1 tablespoon of sugar evenly over the top of each dessert.
  8. Use a kitchen torch to melt and lightly toast the sugar topping until it turns brown and bubbly, approximately 30 seconds.
  9. Allow the sugar topping to cool and harden before serving.

Nutrition

Calories: 500kcalCarbohydrates: 40gProtein: 6gFat: 38gSaturated Fat: 23gCholesterol: 275mgSodium: 50mgPotassium: 100mgSugar: 38gVitamin A: 1300IUCalcium: 90mgIron: 0.7mg

Notes

For a twist, try infusing the cream with a vanilla bean or a hint of orange zest. Ensure your sugar topping is evenly spread for a perfect crackling crust.
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