3-Ingredient Crème Brûlée (Printable)

Silky custard with a crisp caramelized sugar crust made simply with three 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 the oven to 325°F (160°C) to prepare for baking.
02 - Warm the heavy cream in a saucepan over medium heat until it begins to steam; avoid boiling.
03 - Combine egg yolks and 1/2 cup granulated sugar in a mixing bowl and whisk until pale and slightly thickened.
04 - Gradually whisk warm cream into the egg yolk mixture to prevent curdling.
05 - Pass the mixture through a fine sieve for an exceptionally smooth custard.
06 - Pour the custard evenly into four 6-ounce ramekins.
07 - Arrange ramekins in a deep baking dish and fill with hot water halfway up the ramekin sides.
08 - Bake for 30 to 35 minutes until custard is set but retains a slight wobble in the center.
09 - Remove ramekins from water bath, cool to room temperature, then refrigerate for at least 1 hour.
10 - Sprinkle 1 tablespoon sugar on each custard and caramelize with a kitchen torch until golden and crisp; let rest 1 to 2 minutes to harden.

# Expert suggestions:

01 -
  • It feels like a restaurant dessert but requires almost no fancy skills or ingredients you don't already have.
  • The contrast between the silky custard underneath and that shattered sugar crust on top is genuinely addictive.
  • You can make it days ahead, so there's zero stress when guests arrive.
02 -
  • The most common mistake is not heating the cream enough or whisking the eggs and sugar long enough—both steps matter because they ensure smooth, creamy results instead of grainy ones.
  • If you crack the sugar topping with the back of your spoon and hit custard instead of hearing that satisfying crunch, your topping needs a few more seconds under the torch.
  • Don't skip the water bath—it's what separates a creamy custard from a rubbery one.
03 -
  • Room-temperature custards bake more evenly than cold ones, so let your ramekins sit out for a few minutes before putting them in the water bath.
  • The torch should be held at an angle about 2 inches from the sugar surface, moving constantly to create an even caramel without burning any one spot.
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