Creme brulee for two, such a romantic dessert for two.
When I began scaling this recipe down to make just 2 ramekins instead of 6, I assumed it would be an easy job. After cutting everything in half and tasting the results, I knew I was so very wrong.
Eggs are tricky things when you’re changing recipes. I imagine eggs cause trouble to anyone who is a recipe developer, not just someone like me who is trying to cut them in half yet still have the recipe turn out identical to the original!
It turns out that even with the cream and sugar amounts cut in half, we still needed an extra egg yolk to create the thick, luscious custard that you know and love in creme brulee.
Easy enough, right? Just 3 egg yolks for 2 small ramekins of creme brulee. Check my ways to use leftover egg whites here.
Creme brulee for two:
I don’t think you need much pushing or shoving in the right direction, but you know that this is a great dessert to make for a romantic date night at home, right? Don’t miss my collection of romantic meals for two at home!
Plus, you can make this creme brulee for two almost entirely in advance! Make the custard part the night before, and then cover it tightly in the fridge to chill overnight. Make sure the plastic wrap is tight and that you don’t have any lingering onions or garlic in the fridge that might permeate the custard with their aroma!
Right before serving this creme brulee for two, sprinkle the sugar on top of each ramekin, whip out your kitchen torch and torch the sugar! Not only will this totally impress your date, but you actually can’t do this in advance. The crunchy sugar topping softens over time, so never torch it in advance!
Smooth luscious cream topped by crunchy caramelized sugar. Enough said. This is the quintessential romantic dessert for two. I hope you love it and enjoy it with your special someone!
- 3 egg yolks
- 1/2 cup heavy whipping cream
- 1/4 cup sugar, plus 2 teaspoons
- 1 teaspoon vanilla
In a glass bowl, whisk together egg yolks, cream, 1/4 cup sugar and vanilla.
Pour into the ramekins. Place the ramekins in a 8 or 9" square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish, or enough to come up about 1/2" on the sides of the ramekins.
Bake at 300° for 50-60 minutes. The custards are done when only the middle is slightly jiggly.
Cool the custards in the water bath, then cover them with plastic wrap before moving them to the fridge for at least 8 hours.
When ready to caramelize the sugar with a kitchen torch, sprinkle 1 teaspoon of sugar over each custard. Melt the sugar with the torch until it is browned and hard. Serve immediately.