Creme Brulee for Two Recipe

Ingredients

• 1 cup heavy cream
• 1/4 cup sugar
• 1 tablespoon heavy cream
• 2 egg yolks
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 300 degrees.
2. In a saucepan, heat 1 cup of heavy cream and 1/4 cup of sugar over high heat until little bubbles start to form around the edges. Once you see those bubbles, remove the pan from heat.
3. In a mixing bowl, whisk 2 egg yolks and 1 teaspoon of vanilla extract together, then gradually add a tiny bit of the hot cream mixture while whisking to temper the yolks; you don’t want to cook them yet.
4. Continue adding the cream mixture bit by bit until it’s fully incorporated. The gradual process ensures the yolks stay smooth and silky.
5. Pour the custard mixture into two individual creme brulee ramekins.
6. Place the ramekins in a baking dish with edges taller than the ramekins, creating a water bath to help them cook evenly.
7. Carefully pour enough hot water into the baking dish to cover the sides of the ramekins halfway, being cautious not to get any water inside the ramekins.
8. Bake in the preheated oven for about 40 minutes, or until the custard is set but still slightly jiggly in the center.
9. Once baked, carefully remove the ramekins from the oven and let them cool at room temperature for a bit.
10. After cooling, remove the ramekins from the baking dish, cover them with plastic wrap, and refrigerate for at least 3-4 hours to firm up the custard.
11. When it’s time to serve, sprinkle 1/2 tablespoon of sugar evenly over the top of each ramekin, then use a kitchen torch to caramelize the sugar by moving in slow, steady circles until it melts and turns a beautiful golden color.