3-Ingredient Crème Brûlée Elegant (Printable)

Silky custard base topped with crisp caramelized sugar using three simple ingredients and easy steps.

# 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

# How-To:

01 - Set oven temperature to 325°F (160°C).
02 - Warm heavy cream in a saucepan over medium heat until steaming without boiling.
03 - Combine egg yolks and 1/2 cup granulated sugar in a bowl; whisk until pale and slightly thickened.
04 - Gradually add warm cream to egg yolks while whisking continuously to avoid curdling.
05 - Pass mixture through a fine sieve into a large container to ensure smooth texture.
06 - Divide custard evenly among four 6-ounce ramekins.
07 - Place ramekins in a deep baking dish and fill with hot water until it reaches halfway up the ramekins’ sides.
08 - Bake for 30 to 35 minutes until custards are set but slightly wobbly in the center.
09 - Remove ramekins from water bath, cool to room temperature, then refrigerate for at least one hour.
10 - Sprinkle 1 tablespoon granulated sugar evenly atop each custard before caramelizing.
11 - Use a kitchen torch to caramelize sugar until golden and crisp; allow 1 to 2 minutes for topping to harden before serving.

# Expert Advice:

01 -
  • The caramelized sugar top shatters under your spoon with the most satisfying crack, making every bite feel fancy.
  • You genuinely only need cream, eggs, and sugar—no vanilla, no fussing with extracts, just pure elegance.
  • It tastes restaurant-quality but comes together in under 15 minutes of active work.
02 -
  • Scrambled eggs taste like failure—if your cream is too hot or you stop whisking even for a second during tempering, you'll know it. Constant whisking and steady pouring are non-negotiable.
  • The water bath isn't optional; it's the whole reason the custard stays silky instead of turning into baked egg. Never skip it, even if you're in a hurry.
  • If you don't have a torch, a broiler works, but watch like a hawk—it browns fast and unforgivingly, unlike a torch which gives you control.
03 -
  • If your sugar doesn't caramelize evenly under the torch, rotate the ramekin slowly—speed and patience are partners here, not enemies.
  • Make these up to two days ahead; the custard actually tastes better after sitting in the fridge, but caramelize the sugar right before serving so it stays crisp.
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