3-Ingredient Crème Brûlée Classic (Printable Version)

Silky custard paired with a crisp caramelized topping, made simply with three core ingredients.

# Ingredient List:

→ Custard

01 - 2 cups heavy cream
02 - 4 large egg yolks
03 - ½ cup granulated sugar

→ Topping

04 - 4 tablespoons granulated sugar

# How to Make:

01 - Set the oven temperature to 325°F (160°C).
02 - Warm the heavy cream in a saucepan over medium heat until steaming, avoiding boiling.
03 - In a mixing bowl, whisk the egg yolks and ½ cup granulated sugar until pale and slightly thickened.
04 - Gradually pour the warm cream into the egg yolk mixture while whisking constantly to prevent curdling.
05 - Pass the custard through a fine sieve into a large container to ensure smoothness.
06 - Divide the custard evenly among four 6-ounce (180 ml) ramekins.
07 - Place ramekins in a deep baking dish and fill with hot water halfway up the sides.
08 - Bake in the preheated oven for 30–35 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 1 hour.
10 - Sprinkle 1 tablespoon granulated sugar evenly over each custard just before serving.
11 - Use a kitchen torch to caramelize sugar until deep golden and crisp; let stand 1–2 minutes before serving.

# Expert Suggestions:

01 -
  • Only three ingredients but tastes like you spent all day making it.
  • The burnt sugar top gives you that satisfying crack, which honestly never gets old no matter how many times you make it.
  • Elegant enough for guests but genuinely simple enough to make on a Tuesday night.
02 -
  • That jiggle in the center isn't a mistake—it's exactly what you want, because the custard continues to set as it cools and your torch will finish cooking the top.
  • If your sugar topping is thick and uneven, it'll burn in some spots and stay soft in others, so take a moment to spread it thin and level.
03 -
  • Room-temperature ramekins and a slower oven prevent the edges from setting too fast, which keeps the whole custard creamy and even.
  • If you're nervous about the torch, practice on a spare ramekin first—it's worth the confidence boost, and that satisfying crack is totally worth mastering.
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