3-Ingredient Crème Brûlée Classic (Print Version)

Elegant custard dessert with caramelized sugar topping made from three key ingredients.

# Ingredient List:

→ Custard

01 - 2 cups heavy cream
02 - 4 large egg yolks
03 - 1/2 cup granulated sugar

→ Topping

04 - 4 tablespoons granulated sugar

# How-To Steps:

01 - Set oven temperature to 325°F (160°C).
02 - Warm heavy cream over medium heat until it begins to steam without boiling.
03 - In a mixing bowl, whisk egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
04 - Slowly incorporate warm cream into the egg yolk mixture, whisking continuously to avoid curdling.
05 - Pass mixture through a fine sieve into a large bowl or measuring cup for smooth texture.
06 - Divide custard evenly into four 6-ounce ramekins.
07 - Place ramekins in a deep baking dish and pour hot water halfway up their sides.
08 - Bake for 30 to 35 minutes until custard is just set but center remains slightly jiggly.
09 - Remove ramekins from water bath, cool to room temperature, then refrigerate for at least 1 hour or up to 2 days.
10 - Sprinkle 1 tablespoon granulated sugar evenly over each custard.
11 - Use a kitchen torch to caramelize sugar until deep golden and crisp. Allow to rest for 1 to 2 minutes before serving.

# Helpful Tips:

01 -
  • It tastes like you spent hours in a fancy kitchen, but you actually spent maybe fifteen minutes of active work.
  • The contrast between that crispy caramelized top and the silky custard underneath never gets old.
  • Only three ingredients means no shopping for obscure pantry items or worrying about substitutions.
02 -
  • The difference between barely set and overcooked is about 2 minutes, so set a timer and start checking at the 30-minute mark—the center should jiggle like a gentle jello when you shake the ramekin, not stay completely still.
  • If you don't have a kitchen torch, you can absolutely use the broiler, but keep the ramekins on the lowest oven rack and watch them constantly because sugar caramelizes in seconds under a broiler and can burn in a blink.
03 -
  • If your torch flame is uneven or your hand gets tired, rotate the ramekin slowly under the flame instead of moving the torch around—it caramelizes more evenly and you have better control.
  • Keep a small bowl of ice water nearby when you're caramelizing in case you accidentally touch the hot sugar—it's the fastest way to stop the burn from spreading.
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