Crème Brulee for Two
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Scaled down recipe for creme brulee.
Ingredients
  • 10 tablespoons and 2 teaspoons heavy cream (5 1/3 ounces)
  • 5 teaspoons of sugar
  • 2 large egg yolks
  • 1/3 of a teaspoon of vanilla bean paste or good quality vanilla
  • 1/3 teaspoon turbinado or Demerara sugar
Instructions
  1. Preheat oven to 300 F.Make sure the rack is in the lower third of the oven.
  2. Line an 8 inch square metal baking pan with a small dish rag.
  3. Bring a teapot of water to a boil (or use a saucepan with a spout if you don't have a teapot).
  4. In a small microwave-safe measuring cup, combine 5 tablespoons of the cream (about half) with the sugar. Heat for about 20-40 seconds or just until the cream is very hot, then stir to dissolve the sugar. Add the remaining cold cream to the cream/sugar mixture.
  5. Set two 4 or 5-ounce ramekins in the rag- lined pan and position them so they're not touching.
  6. In a small bowl, whisk the two egg yolks with the vanilla, then gradually whisk in the cream/sugar mixture. Divide the mixture between the two ramekins and set it on the oven rack.
  7. Pour enough boiling water into pan to reach two-thirds up sides of ramekins. Bake until centers of custards are just barely set and register 170 F to 175 F, 30 to 35 minutes (might even be a bit longer), checking after 25 minutes.
  8. Transfer ramekins to wire rack and let cool to room temperature, then cover with plastic wrap and chill until very cold.
  9. Remove plastic and sprinkle tops with the turbinado sugar.
  10. Ignite torch and caramelize sugar. Return to the refrigerator for about 1/2 an hour to re-chill, then serve. Makes 2 servings.
Notes
Use the best brand of whipping cream you can find. I've found that the ones labeled organic have a really good flavor and are worth spending a few extra cents on. Make sure to test the final temp with a thermometer, as it's now always so easy to judge when these are done. Also, I have on occasion filled the pan a little too high with water and have found that increases the overall bake time needed. Try to fill it no higher than 2/3
Recipe by Cookie Madness at https://www.cookiemadness.net/2014/09/02/creme-brulee-for-two/