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Two white ramekins of crème brûlée topped with caramelized sugar, served on a wooden tray with a spoon

Crème Brûlée for Two Recipe

Crème Brûlée for Two is the ultimate romantic dessert: a rich, creamy custard base crowned with a perfectly caramelized sugar crust that shatters with the tap of a spoon. This elegant French classic feels luxurious but is surprisingly simple to make—ideal for intimate occasions like anniversaries, date nights, or indulgent evenings at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine French
Servings 2
Calories 420 kcal

Equipment

  • 2 small ramekins 4 oz size
  • Mixing bowl
  • Whisk
  • Small saucepan
  • Fine mesh strainer optional but recommended
  • Baking dish or pan for water bath
  • Kitchen torch (preferred) or broiler
  • Measuring cups and spoons

Ingredients
  

  • 1 cup heavy cream
  • 2 large egg yolks
  • 3 tbsp granulated sugar plus extra for topping
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat the oven: Preheat your oven to 325°F (160°C). Place two 4-ounce ramekins in a baking dish with high sides.
    Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to steam but not boil. Remove from heat.
    Stainless steel saucepan with cream heating on a stovetop, lightly speckled with vanilla
  • Mix egg yolks and sugar: In a mixing bowl, whisk together egg yolks, 3 tablespoons of sugar, vanilla extract, and a pinch of salt until the mixture is pale and slightly thickened.
    Temper the eggs: Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling. If desired, strain the custard through a fine mesh strainer for extra smoothness.
    Glass bowl with whisk, egg yolks, and sugar being mixed, with two whole eggs nearby
  • Fill the ramekins: Divide the custard mixture evenly between the two ramekins.
    Prepare the water bath: Carefully pour hot water into the baking dish around the ramekins, reaching halfway up the sides. This helps cook the custard gently and evenly.
    Two ramekins filled with custard mixture, placed on a wire rack over a baking sheet
  • Bake: Bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center. Remove ramekins from the water bath and let cool at room temperature, then refrigerate for at least 2 hours (or up to 2 days).
    Caramelize the sugar: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden top. Alternatively, place under a broiler for 1–2 minutes, watching closely to avoid burning.
    Close-up of crème brûlée in ramekins with perfectly caramelized golden-brown sugar tops
  • Serve: Let sit for 1–2 minutes to allow the sugar top to harden. Serve immediately.
    Two ramekins of crème brûlée with caramelized tops, garnished with mint and surrounded by fresh strawberries

Video

Notes

Nutrient Amount (Per Serving)
Calories 420
Carbohydrates 22g
Protein 4g
Fat 36g
Saturated Fat 23g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 10g
Trans Fat 0g
Cholesterol 250mg
Sodium 45mg
Potassium 80mg
Fiber 0g
Sugar 21g
Vitamin A (IU) 1200 IU
Vitamin C 0mg
Calcium 80mg
Iron 0.3mg
Serving Size ~130g

Cooking Tips

  • No torch? Use your oven’s broiler, but keep the ramekins close to the heat and watch them carefully.
  • Straining the custard before baking ensures the smoothest texture.
  • Use fresh, high-quality cream and real vanilla for the best flavor.
  • Chill thoroughly to help the custard set properly before caramelizing.
Keyword Caramel, Dessert, Sweets