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Single Serve Crème Brûlée Recipe

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4.2 from 54 reviews

This Single Serve Crème Brûlée recipe offers a rich and creamy dessert perfect for individual indulgence. Made with heavy cream, egg yolk, and vanilla bean paste, this custard dessert is baked in a water bath for a silky texture and topped with caramelized sugar to create a classic crispy crust.

Ingredients

Custard

  • 113 g heavy cream
  • 18 g granulated sugar (plus more for sprinkling)
  • Pinch of salt
  • 1 egg yolk
  • 1/4 tsp vanilla bean paste

Instructions

  1. Preheat the Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for baking the custard.
  2. Boil Water: Bring a small pot of water to a boil which will be used for the water bath.
  3. Heat Cream: In a small saucepan, heat the heavy cream over low to medium heat until it reaches near boiling (about 200 degrees F), stirring frequently to prevent scorching.
  4. Mix Sugar and Egg: In a small bowl, whisk together granulated sugar, a pinch of salt, and the egg yolk until the sugar dissolves completely and the mixture flows smoothly off the whisk.
  5. Temper Egg Mixture: Gradually pour the hot heavy cream into the egg mixture while whisking vigorously to avoid curdling the eggs.
  6. Add Vanilla: Stir in the vanilla bean paste thoroughly into the combined custard mixture.
  7. Strain Custard: Pour the mixture through a fine sieve into a mini cocotte or ramekin to ensure a silky smooth finish.
  8. Prepare Water Bath: Place the ramekin in the center of a 9-inch or 6-inch pan and pour the boiling water around it until it reaches halfway up the sides of the ramekin.
  9. Bake: Bake in the preheated oven for 26 to 30 minutes or until the custard is set but still slightly jiggly in the center; avoid browning the top.
  10. Cool at Room Temperature: Remove the ramekin from the water bath and allow it to cool completely at room temperature for about 2 hours.
  11. Chill: Refrigerate uncovered for at least 2 hours or overnight to set fully.
  12. Caramelize Sugar: Before serving, sprinkle a thin, even layer of granulated sugar on top of the custard and caramelize it using a kitchen torch until the sugar forms a golden crispy crust.

Notes

  • The water bath ensures gentle, even cooking to prevent cracking or curdling.
  • Make sure to temper the egg mixture slowly to avoid scrambling the eggs.
  • Use a kitchen torch for best results when caramelizing the sugar; alternatively, broil carefully, watching closely.
  • Allowing the custard to chill overnight enhances the flavor and texture.
  • Vanilla bean paste provides a more intense vanilla flavor compared to extract.

Find it online: https://justsosavory.com/single-serve-creme-brulee-recipe/