Name: Single Serve Crème Brûlée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Cuisine: American
Ingredients: 0.5 cup heavy cream; 1.5 tablespoons granulated sugar; 1 pinch salt; 1 egg yolk; 0.25 tsp vanilla bean paste

Indulge in a little self-love with this single serve crème brûlée for Valentine's Day or simply whenever the craving strikes! Who needs romance when you can have an individual serving of this creamy vanilla bean custard with a top layer of crunchy caramelized sugar all to yourself!

Dessert

45 m

American

Sloane’s Table

March 11, 2026

Atsloanestable.com

From the Cook

1/5

Single Serve Crème Brûlée

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

Preheat the oven to 300 degrees F.

Bring a small pot of water to a boil.

In a small saucepan, heat the heavy cream over low-medium heat and bring to a boil or about 200 degrees F, stirring frequently.

Meanwhile, in a small bowl, whisk together the sugar, salt, and egg yolk until the sugar dissolves and the mixture flows off of the whisk.

Temper the egg mixture by very slowly pouring in the heavy cream while whisking vigorously.

Once all of the heavy cream has been mixed in, add in the vanilla bean paste.

Pour the custard through a sieve into a mini cocotte or ramekin.

Pour the boiling water into a 9" or 6" pan, then carefully place the cocotte in the center. The water should reach half way up the cocotte.

Bake the crème brûlée for about 26-30 minutes or until set but slightly jiggly in the center. Do not let the top turn brown.

Take the baking dish out of the oven, and remove the cocotte from the water. Allow to cool completely at room temperature for about 2 hours.

Once cool, place in fridge uncovered to chill for at least 2 hours or overnight.

Once the crème brûlée is ready to be served, sprinkle an even layer of granulated sugar on top. Use a kitchen torch to caramelize the sugar, and enjoy!

Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Water Bath Temperature Control 🌡️
Maintain a water bath temperature of 325°F (163°C) to ensure gentle, even custard cooking that prevents scrambling and creates a silky texture without overcooking the edges.
Strain Your Custard Mixture 🥣
Pass your custard through a fine-mesh strainer after mixing to remove any cooked egg particles or air bubbles, resulting in an impossibly smooth and refined final product.
Chill Before Torching ❄️
Refrigerate your baked custard for at least 4 hours or overnight before caramelizing the sugar top; a cold custard ensures the sugar caramelizes to a perfect crunchy shell without warming the cream beneath.
Extract Vanilla Bean Seeds Properly 🌿
Split vanilla beans lengthwise and scrape the seeds directly into your cream before heating to maximize flavor infusion, then reserve the pod to steep for even deeper vanilla extraction.
Sugar Caramelization Technique 🔥
Use turbinado or demerara sugar instead of granulated sugar for superior crackle and caramel color, and torch at a slight angle with quick, steady movements to create an even golden crust without overheating the custard.