3-Ingredient Crème Brûlée Delight (Print Version)

Elegant dessert with smooth custard and crisp caramelized sugar topping using three simple ingredients.

# What You'll 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 Make It:

01 - Set oven temperature to 325°F.
02 - Heat heavy cream in a saucepan over medium heat until steaming, avoiding boiling.
03 - Combine egg yolks and 1/2 cup granulated sugar in a bowl, whisking until pale and slightly thickened.
04 - Gradually add warm cream into yolk mixture while whisking constantly to prevent curdling.
05 - Pass mixture through a fine sieve into a measuring cup or mixing bowl for smooth texture.
06 - Distribute custard evenly into four 6-ounce ramekins.
07 - Place ramekins in a deep baking pan; pour hot water until halfway up ramekin sides.
08 - Bake in preheated oven for 30 to 35 minutes, until custards are set but center remains slightly jiggly.
09 - Remove ramekins from water bath, cool to room temperature, then refrigerate at least 1 hour.
10 - Before serving, sprinkle 1 tablespoon granulated sugar evenly over each custard.
11 - Using a kitchen torch, caramelize sugar until deep golden and crisp; allow to rest 1 to 2 minutes.

# Additional Tips::

01 -
  • Three ingredients mean no hunting through your pantry, and the payoff feels impossibly luxurious.
  • You'll impress people without spending hours in the kitchen or stressing over temperamental techniques.
  • That satisfying crackle when you tap through the caramel topping is pure theater—and it's genuinely easy to create.
02 -
  • The wobble in the center of each custard is non-negotiable—over-baked crème brûlée becomes rubbery and loses all its magic, so trust the jiggle.
  • Never skip the sieve step; even tiny flecks of cooked egg will break the silky texture that makes this dessert special.
  • Your torch flame should be bright blue and held about two inches above the sugar; if it darkens too quickly, you're too close and the sugar will burn instead of caramelize.
03 -
  • Invest in a cheap kitchen torch if you can—it's not just for crème brûlée, and the satisfaction of that controlled flame is addictive.
  • The temperature of your water bath matters more than you'd think; if your water is too hot, your custard will over-cook on the edges and develop a grainy texture around the rim.
  • Room-temperature eggs whisk into the cream far more smoothly than cold ones, so plan ahead those fifteen minutes—it makes a noticeable difference in the final silkiness.
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