3-Ingredient Crème Brûlée (Printable)

Elegant custard dessert with a caramelized sugar crust, made using just three main ingredients.

# What You'll Need:

→ Custard

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

→ Topping

04 - 4 tablespoons granulated sugar

# Directions:

01 - Preheat oven to 325°F.
02 - Heat heavy cream in a saucepan over medium heat until steaming, avoiding boiling.
03 - Whisk egg yolks and 1/2 cup sugar in a mixing bowl until pale and slightly thickened.
04 - Gradually pour warm cream into the yolk mixture while whisking constantly to prevent curdling.
05 - Strain the combined mixture through a fine sieve for a smooth texture.
06 - Pour the custard evenly into four 6-ounce ramekins.
07 - Place ramekins in a deep baking dish and fill with hot water halfway up their sides.
08 - Bake for 30 to 35 minutes until custards are set but retain slight wobble in the center.
09 - Remove ramekins from water bath, cool to room temperature, then refrigerate for at least 1 hour.
10 - Sprinkle 1 tablespoon sugar on each custard and caramelize with a kitchen torch until golden and crisp. Let sit 1 to 2 minutes before serving.

# Expert Tips:

01 -
  • Three ingredients means fewer things to worry about, which somehow makes you look like a culinary genius.
  • The whole dessert rests in your fridge, so you can actually enjoy your dinner party instead of sweating in the kitchen.
  • That crackling sugar topping is pure theater—watching someone's face when they crack through it never gets old.
02 -
  • Cold ramekins and cold custard resist overcooking better than warm ones—keep everything cold until baking.
  • The water bath looks fussy but it's actually your insurance policy against cracked, rubbery custards, so don't skip it.
  • Sugar for caramelizing must go on right before serving, or it'll dissolve into the custard and you'll lose that signature crackle.
03 -
  • Room-temperature ramekins are your friend—they reduce the baking time and give you more control over doneness.
  • A kitchen torch gives you restaurant-level results, but a hot broiler works too if you watch carefully and position the ramekins close to the heat.
  • Keep extra sugar on hand for caramelizing—sometimes the first coat doesn't get dark enough, and you can always add another thin layer and re-torch.
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