This isn’t just my first time making crème brûlée, it’s the very first time I’ve ever tried it. I know, right?! I’ve never been a fan of custard-type desserts but crème brûlée is a favorite of so many people I know I figured I’d eventually cave and see what all the fuss was about.
So, I bought the little kitchen torch and fluted dishes years and years ago with every intention of making it, but they’ve been sitting in my basement pantry untouched ever since (though I do pull the torch out from time to time to toast marshmallows!). And I’ve never been tempted to order crème brûlée at a restaurant – with all the other good options on the menu, why choose something I might not like? How very adventurous of me 🙂
Stumbling upon this recipe was the key to me finally checking this dessert off my to-do list. Crème brûlée for two, it was perfect! Even if I hated it, there wouldn’t be a ton to throw away. Plus, the instructions were really precise, which took any and all guess work out of the process. In fact, this is probably one of the easiest desserts I’ve ever made. Sprinkling the sugar over the top and caramelizing it was of course the best part!
As I cracked into the sugary crust and grabbed my first spoonful, I tried to keep an open mind, but I really didn’t have high expectations. I’m not ashamed to say I was completely wrong, this crème brûlée was fantastic!! If you’ve ever made homemade vanilla ice cream and sampled the custard before churning, the flavor here was very reminiscent of that. The custard had a really smooth and creamy texture, a perfect contrast to the crisp crust sitting on top of it. I’m definitely a crème brûlée convert, and frankly, I’m a little disappointed I’ve been missing out all these years 🙂
Crème Brûlée for Two
from Cook’s Illustrated
1 cup cold heavy cream
2 tablespoons plus 1 teaspoon granulated sugar
pinch salt
3 large egg yolks
1/2 teaspoon vanilla extract
2-4 teaspoons turbinado sugar (for finishing)
Preheat oven to 300 F with a rack in the lower third of the oven. Place a kitchen towel in the bottom of a roasting pan and place two 4 or 5-oz ramekins/fluted dishes on the towel. Set a saucepan of water on the stove and bring to a boil.
In a small saucepan, stir together 1/2 cup of the cream, the sugar and salt. Bring to a boil, stirring occasionally to help dissolve the sugar. Remove the pan from the heat and allow the mixture to cool slightly (5 minutes or so should do the trick). Then, stir in the remaining 1/2 cup heavy cream to further cool the mixture.
In a medium heatproof bowl, whisk the yolks together under well combined. Add the vanilla extract and about 1/4 cup of the heavy cream mixture, whisking to combine. Continue gradually adding the heavy cream mixture, about 1/4 cup at a time, until it’s all incorporated and the mixture is uniform in color. Strain the mixture through a fine-mesh sieve into a 2-cup measuring cup (discard any bits of egg captured by the strainer). Pour the mixture into the ramekin/fluted dishes, dividing it evenly among them.
Transfer the roasting pan to your oven rack, and then pour the boiling water into the pan (carefully, you don’t want to get any water in the ramekin). The boiling water should come about 2/3 of the way up the sides of the small ramekins/fluted dishes you’re using. Bake until an instant-read thermometer inserted in the center registers 170-175 F – the custards will be just barely set. Baking time will vary depending on the size dish you used and range from about 25-40 minutes (my dishes were only 3 oz and baked in about 24 minutes). Begin checking the temperature about 20-25 minutes in and you’ll get a good sense of how much longer they have.
Transfer the roasting pan to a wire rack. When the ramekins are cool enough to handle, take them out of the pan and place on the wire rack. Allow to cool completely, about 2 hours. Transfer to a rimmed baking sheet and cover the baking sheet tightly with plastic wrap. Refrigerate for at least 4 hours, or up to 4 days.
Remove the plastic wrap. If any condensation collected on the custards, gently use a paper towel to soak it up. Sprinkle each dish with 1 to 1 1/2 teaspoons of turbinado sugar. Use a kitchen torch to caramelize the sugar. Refrigerate, uncovered, for 30-45 minutes (don’t let them sit longer than that) to re-chill before serving.
I don’t eat creme brulee often enough. Yours looks absolutely beautiful and delicious.
It looks delicious and tasty!
http://juegodesabores.blogspot.com.es/
Creme Brulee is one of my favorite desserts, and I love that there is built in portion control here!
Oh my gosh I cannot believe you’ve never had it before! Isn’t is awesome!?!? I love my little torch, it makes me feel a little hardcore in the kitchen when I use it haha.
I’ve yet to try making creme brulee, but this sounds fantastic!
I bought a torch for the sole purpose of making creme brulee and I still haven’t made it! So you’re not alone. Maybe this is the push I need to make some.
I DO LOVE it, so thanks for the recipe, I will give it a try and see how it compares…it looks fabulous. I pinned it, is that okay? If not, yell at me.
Haven’t had brulee in forever. I have two perfect little rsmekins and I own a torch. Bingo.
Your spoons are so shiny – you must use really good dishwasher detergent!! Ha Ha. Never tried creme brulee, but I have been wanting to. A recipe for two is probably a good one to start with.
I love this! A total must try 🙂
I’ve only had creme brule like twice at a restaurant and I’ve never really liked them. Maybe custard isn’t my thing, but I do have creme brule ramekins at home. So maybe I’ll try this recipe some day. It is a good idea, making it just for two 🙂
I love creme brulee. I bought the dishes last year, and the torch, but have yet to make it myself. You go girl!!
I was never a creme brulee fan but I’m gonna give it another try I think!! Looks lovely!
Creme Brulee is just so lovely and rich and comforting. If I can’t choose looking at a menu I will always go for it and it never seems to disappoint. Yours looks very nice and it’s handy to have a recipe just for two!
Creme brûlée is my favorite! If it’s on the menu, I’m getting it. Tried making it once and it didn’t set…will have to try again.
Good for you, Tracey. I love these but never think to make them. You didn’t do them with TWD?? Thanks for the reminder of how good they are. Yours, by the way, look fantastic!!
I love, love, love creme brulee (and it’s my husband’s favorite dessert). I love that this recipe makes two servings, because we usually end up with leftovers (and most of us really don’t need to be eating creme brulee three days in a row). Looks fantastic!
I admit, I’ve never tried creme brulee. Definitely because I’m not fond of custardy things. But your post is very persuasive. =) And I definitely need a kitchen torch! Going on my wish list right now.
I’ve never had creme brulee either, mostly because I’m too cheap to buy a torch, but this looks incredible!
I do mine on the stove with plain milk, one table spoon of flour to thicken, sugar, a cinnamon stick and lemon zest for the flavour and the yolks in the end. I just caramelize the sugar once it is to be served. Mine is a portuguese recipe called leite creme.
I enjoyed reading your post. I can smell your creme brulee from a distance. Thanks for sharing.
Ana
This is about the only dessert my husband will order out, he loves it! I love that this recipe is just for 2! Last time I made it we had like 10 cups to eat in a couple days. It was a little much 🙂
A creme brulee convert! Very cool. I like this version for two. This is Hubby’s favorite dessert…in fact it’s one of the only desserts he’ll order out at a restaurant. Plus, who doesn’t love using that little torch?
For your first time ever, it turned out amazing! And it gives me courage to try creme brulee myself because I adore this dessert… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…