Crème Brûlée for One
Prep Time: 20 minutes | Chill/Cool Time: 2 hours 10 minutes | Cook Time: 30 minutes | Total Time: 3 hours
Ingredients:
1/2 cup and 2 tbsp heavy cream (sub half and half)
2 large egg yolks, room temperature
3 tbsp granulated sugar, divided
1/2 tsp vanilla extract
Instructions:
Preheat oven to 300°F. Move oven rack to the lowest position.
Whisk egg yolks and 2 tbsp granulated sugar together in a heatproof bowl until smooth.
Heat the heavy cream in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Pour about 1/2 of the warm heavy cream into the egg yolk mixture in a slow, steady stream while whisking. Continue whisking so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
Bring a couple of inches of water to a simmer in a saucepan over medium-low heat. Set the bowl with the heavy cream mixture over the saucepan to form a double boiler. Cook, gently stirring with a wooden spoon, until the cream mixture thickens (it should easily coat the back of the spoon).
Pour the mixture into a ramekin and place it on a baking pan.
Place in the preheated oven and bake until the mixture sets but has a slight jiggle (~20-30 minutes).
Remove from the oven and allow to cool slightly before transferring to the fridge to chill for at least 2 hours.
Once chilled, remove from the fridge and top the creme brulee with 1/2-1 tbsp of granulated sugar. Using a blow torch, torch the top until the sugar has caramelized and serve.
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