3-Ingredient Crème Brûlée

There's something about the sound of a kitchen torch crackling to life that makes you feel like you're doing something genuinely fancy, even if you're just home on a Tuesday night. That's the magic of crème brûlée—it looks impossibly sophisticated, but the truth is, I've made it successfully with just three ingredients and a steady hand. The first time I tried it, I was convinced I'd ruin it, that custard was some mysterious French alchemy I couldn't master. Turns out, it's just cream, eggs, and sugar having a polite conversation in the oven.

I made this for my partner's birthday dinner last winter, and I remember standing at the stove heating cream, half-terrified that something would go wrong. But watching their face when they cracked into that caramelized top with the back of a spoon—that moment made it all worth it. They actually closed their eyes while eating it, which is probably the highest compliment a dessert can receive.

Ingredients

• Heavy cream (2 cups): This is your custard's foundation, and it needs to be real cream, not the ultra-pasteurized stuff if you can help it—it makes a noticeably silkier texture.
• Egg yolks (4 large): Only yolks create that luxurious, velvety texture; don't skip the whisking step because it matters.
• Granulated sugar (1/2 cup for custard, plus 4 tablespoons for topping): Plain white sugar works perfectly, and that separate sugar for the top is what gives you the signature crack.

Instructions

Heat your cream gently:

Pour cream into a saucepan and watch it carefully over medium heat until you see small wisps of steam rising and a few lazy bubbles around the edges. You're looking for just under boiling—the second it starts to actually bubble, pull it off the heat.

Whisk yolks and sugar until ribbony:

In a separate bowl, whisk your egg yolks with the 1/2 cup sugar until the mixture goes pale, thick, and ribbon-like—it should take about 2-3 minutes. This step is important because it helps the eggs cook gently instead of scrambling.

Temper the eggs slowly:

This sounds fancy but it just means pouring the warm cream into the egg mixture while whisking constantly so the heat brings the eggs up to temperature gradually. Go slowly, whisking the whole time, or you'll end up with sweet scrambled eggs instead of custard.

Strain for silkiness:

Pass the whole mixture through a fine sieve into a measuring cup—this removes any small cooked bits or lumps and gives you that impossibly smooth texture. It takes an extra minute but completely changes the final result.

Fill and set up the water bath:

Divide the custard among four 6-ounce ramekins and place them in a deeper baking dish. Pour hot water around them until it reaches halfway up their sides; this gentle heat keeps the custard creamy instead of rubbery.

Bake until just set:

Put everything in a 325°F oven for 30-35 minutes—the custards should jiggle just slightly in the very center when you gently shake the ramekin. They'll continue cooking slightly as they cool, so don't overbake or you'll lose that silky texture.

Cool and chill:

Let them sit at room temperature first, then refrigerate for at least an hour, or up to two days ahead. This resting time actually improves the flavor and gives the custard time to set properly.

Caramelize the sugar top:

Just before serving, sprinkle about 1 tablespoon of sugar evenly over each custard and use a kitchen torch, moving it in a circular motion until the sugar melts and turns a deep golden amber. Let it sit for a minute or two so the caramel hardens into that signature crisp shell.

Save

What surprised me most about crème brûlée is how it became the dessert I make when I want to impress someone without actually having to do much work. It's the kind of dish that whispers elegance while you're really just heating cream and cracking sugar.

The Simple Pleasure of Three Ingredients

There's real freedom in a recipe with only three main ingredients—no complicated layering, no six types of equipment, no wondering if you're missing something. I've made this in tiny apartment kitchens and fully stocked ones, and it tastes just as good in both. The simplicity actually forces you to pay attention to technique instead of ingredient complexity, which teaches you something about cooking.

Timing and Make-Ahead Magic

One of my favorite things about crème brûlée is that you can make it days in advance and only caramelize the sugar tops right before serving. I've done the custard part in the morning and torched it at night, or made it Thursday and served it Sunday. That flexibility means you can pull off an elegant dessert without the last-minute panic.

Variations and Flavor Explorations

While the classic three-ingredient version is perfect, I've experimented with infusing the cream—a vanilla bean scraped and steeped in the warm cream, or a bit of lemon zest, or even a cinnamon stick left in for a few minutes. The custard itself stays pure, but those whispers of flavor add personality. If you don't have a kitchen torch, you can absolutely use your broiler on high heat, just watch it like a hawk because it can brown in seconds.

• Vanilla bean or zest infusions add depth without changing the technique.
• Serve with fresh berries or a mint sprig for a pop of color and freshness.
• Make sure your ramekins are oven-safe and roughly the same size so they bake evenly.

Save

Crème brûlée taught me that sometimes the most impressive dishes are the ones that trust their simplicity. This is the dessert I reach for when I want to feel like I've done something special, without the stress.

Recipe Questions & Answers

→ How do you prevent the custard from curdling?

Gradually whisk the warm cream into the egg yolks to temper them, then strain the mixture to ensure a smooth texture before baking.

→ What is the purpose of the water bath?

The water bath helps cook the custard gently and evenly, preventing it from cracking or drying out during baking.

→ Can I use a broiler instead of a torch for caramelizing?

Yes, you can caramelize the sugar under a broiler. Keep a close eye to avoid burning and achieve an even golden crust.

→ How long should the custard chill before serving?

Chill the custards for at least one hour, up to two days, to allow them to fully set and develop flavor.

→ Any tips for extra flavor?

Infuse the heavy cream with vanilla bean or citrus zest before mixing for a gentle aromatic enhancement.