Crème Brûlée for Two
This crème brûlée for two has a silky vanilla custard with a crackly caramelized sugar topping. Perfectly sweet, elegant, and easy to make at home for just two.
Jump to Recipe
Warning! This may become an addiction.
It’s so easy you’ll start wondering why you’ve been ordering it at restaurants all these years. Just 5 ingredients, yep, it’s really that simple. This small batch recipe makes just enough for two. Perfect for Valentine’s Day, date night, or any special occasions. If you love apples you'll love my apple crisp for two is also a favorite. And if your a fan of chocolate mousse you must try my chocolate mousse that makes just enough for two!
Why You'll love this Creme Brulee for two:
- Easy crème brûlée: t’s approachable for even a first time baker. A few techniques, a water bath, and a kitchen torch are all you need.
- Customizable: Making it at home means you control the amount of sugar. This recipe uses 2 tablespoons of sugar per crème brûlée (not including the sugar crust).
- Enjoy it anytime & save money: Crème brûlée can cost $7–$8 at a fancy restaurant. Making it at home costs less and tastes just as good, if not better.
- Make-ahead friendly: Chill first, brûlée when ready
Crème Brûlée for two Ingredients:
- Heavy Cream: For a rich, creamy crème brûlée, use heavy cream. Half-and-half will also work if that’s what you have.
- Sugar: Use white granulated sugar.
- Egg Yolks: Use Large eggs. Save the egg whites for another recipe. Jen's Tip: I like to freeze mine for macarons.
- Salt: Just a pinch of sea salt to balance the sweetness.
- Vanilla Bean Paste: Highly recommended for the best flavor. If you don’t have it, vanilla extract works just fine. A vanilla pod can also be used but with this small of an amount I would save it for another recipe.
Full measurements and Ingredient list can be found in the recipe card below.
Let's Make Crème Brûlée for two
Preheat the oven to 325°F.
Boil some water in a small saucepan and let it simmer while you make the creme brulee.
In a medium mixing bowl, whisk egg yolks and sugar until smooth.
Add the heavy cream to a small saucepan and cook it over medium heat until it just begins to simmer. Do not let it boil.
Slowly pour ⅓ of the hot cream into the egg mixture while whisking continuously, but not vigorously. (You want to avoid adding air bubbles)
Repeat with the second then pour in the rest of the cream, whisking until smooth.
Add vanilla bean paste.
Optional: Pour the hot cream mixture into a fine mesh strainer to ensure a creamy velvety-smooth custard.
Let the mixture sit in the bowl for 5 minutes.
With a small spoon try to take out as much of the bubbles as you can from the top of the custard mixture.
I like to pour the creme brulee mixture into a measuring cup and pour into the ramekins to make sure it's a clean pour.
Place two ramekins in a small baking dish. Divide custard evenly between them. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake in the middle wire rack for 20 to 30 minutes or until the edges are set but the centers jiggle.
Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for at least 2 hours, or overnight.
Sprinkle an even layer of granulated sugar over the surface of the custard. Use a kitchen torch to caramelize the sugar until golden and caramelized.
Serve immediately. Let the sugar set for 1 or two minutes. And for the best part, crack the top with a spoon and enjoy!
Crème Brûlée for two Serving & Storage:
- Serve immediately after creating the torching the sugar on top.
- Cover with each individually with plastic wrap and store in the fridge for up to 2 days.
Jen's Baking Tips:
- The custard should jiggle slightly in the center, don't overbake them!
- If using shallow ramekins, check baking time early, they may bake faster.
- Fine sugar gives the prettiest crackly topping
- Vanilla bean paste works beautifully if you want extra flavor
- Don't have a kitchen torch? Sprinkles 1 tablespoon of sugar on the top of each creme brulee and place in an oven broiler on high until it's caramelized.
Heavy Cream vs Heavy Whipping Cream vs Half & Half
Heavy Cream: 36 to 40% Milk fat, Rich, Thick velvety smooth custard
Heavy Whipping Cream: 30 to 36% milk fat, silky custard and lighter than heavy cream
Half & Half: 10 to 18% Milk Fat, less rich and thinner
Creme Brulee for Two
Ingredients
- 5 ounces Heavy Cream
- 1.5 tbsp Sugar
- 1 tablespoon Sugar Topping, ½ tablespoon for each
- 2 large Egg Yolks
- Pinch Salt
- ½ tsp Vanilla bean Paste
Instructions
- Preheat the oven to 325°F.
- Boil some water in a small saucepan and let it simmer while you make the creme brulee.
- In a medium mixing bowl, whisk egg yolks and sugar until smooth.
- Add the heavy cream to a small saucepan and cook it over medium heat until it just begins to simmer. Do not let it boil.
- Slowly pour ⅓ of the hot cream into the egg mixture while whisking continuously, but not vigorously. (You want to avoid adding air bubbles)
- Repeat with the second then pour in the rest of the cream, whisking until smooth.
- Add vanilla bean paste.
- Optional: Pour the hot cream mixture into a fine mesh strainer to ensure a creamy velvety-smooth custard.
- Let the mixture sit in the bowl for 5 minutes.
- With a small spoon try to take out as much of the bubbles as you can from the top of the custard mixture.
- I like to pour the creme brulee mixture into a measuring cup and pour into the ramekins to make sure it's a clean pour.
- Place two ramekins in a small baking dish. Divide custard evenly between them. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake in the middle wire rack for 20 to 30 minutes or until the edges are set but the centers jiggle.
- Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for at least 2 hours, or overnight.
- Sprinkle an even layer of granulated sugar over the surface of the custard. Use a kitchen torch to caramelize the sugar until golden and caramelized.
- Serve immediately.
- Let the sugar set for 1 or two minutes. And for the best part, crack the top with a spoon and enjoy!
