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

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Single Serve Crème Brûlée

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Ingredients

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Instructions

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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!

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Tips & Tricks (5)

Temperature Control for Silky Custard 🌡️
Use a water bath (bain-marie) and bake at 325°F for exactly 12-15 minutes until the custard jiggles slightly in the center—this prevents overcooking and ensures a creamy, never-grainy texture.
Strain for Supreme Smoothness 🫖
Pass the custard mixture through a fine mesh strainer after whisking to remove any cooked egg bits and air bubbles, resulting in an impossibly silky final product.
Chill Before Torching ❄️
Refrigerate the custard for at least 4 hours (or overnight) before caramelizing the sugar top—a cold surface prevents the custard from heating and ensures a crispy shell that shatters perfectly.
Sugar Technique for Ideal Crackling 🔨
Sprinkle a thin, even layer of granulated sugar and use a kitchen torch at a 45-degree angle, moving constantly to achieve amber caramelization in 30-40 seconds without burning.
Vanilla Bean Extraction Maximizes Flavor 🌿
If using whole vanilla beans instead of paste, split lengthwise and scrape the seeds into your cream while heating, then add the empty pod to infuse deeper flavor for 15 minutes before straining.