3-Ingredient Crème Brûlée Elegant (Printable)

Silky custard with crisp caramel topping in just a few simple steps for a classic French dessert.

# What You 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 the oven to 325°F (160°C).
02 - Gently warm the heavy cream in a saucepan over medium heat until steaming, avoiding boiling.
03 - In a mixing bowl, whisk egg yolks with 1/2 cup granulated sugar until pale and slightly thickened.
04 - Gradually pour the warm cream into the egg yolk mixture, whisking continuously to prevent curdling.
05 - Pass the mixture through a fine sieve into a large bowl to ensure smoothness.
06 - Divide the 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 sides.
08 - Bake for 30 to 35 minutes until custards are set but still slightly jiggly in the center.
09 - Remove ramekins from water and cool to room temperature, then refrigerate for at least 1 hour or up to 2 days.
10 - Sprinkle 1 tablespoon sugar over each custard and caramelize with a kitchen torch until golden and crisp. Allow 1 to 2 minutes to set before serving.

# Expert Advice:

01 -
  • Three ingredients mean you're not hunting through a pantry for obscure items—just cream, eggs, and sugar.
  • The crispy-creamy contrast feels decadent enough to impress, but it's easier than people think.
  • Once you nail the technique, you can make this in your sleep and still look like a kitchen genius.
02 -
  • The wobble is non-negotiable—overbaked crème brûlée becomes rubbery, and you'll taste the difference immediately.
  • Straining the custard isn't optional; it's what separates homemade elegance from a textured mess.
  • The torch is worth buying; a broiler works but demands eagle-eye attention or you'll end up with burnt sugar instead of caramel.
03 -
  • A kitchen torch bought online costs about fifteen dollars and opens up the world of caramelized toppings on anything sweet—it's the single best investment for dessert at home.
  • If your sugar is crystallizing on the torch, you haven't let it cool long enough before serving; let that caramel harden for 2-3 minutes before biting into it.
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