3-Ingredient Crème Brûlée Delight (Print Version)

Silky custard paired with a crisp caramelized sugar crust made simply and elegantly with three ingredients.

# What You'll Need:

→ 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 Make It:

01 - Set oven temperature to 325°F (160°C).
02 - Warm heavy cream in a saucepan over medium heat until steaming but not boiling.
03 - Combine egg yolks and 1/2 cup sugar in a mixing bowl; whisk until pale and slightly thickened.
04 - Gradually add warm cream to egg yolk mixture, whisking constantly to avoid curdling.
05 - Pass custard mixture through a fine sieve into a large bowl for a smooth texture.
06 - Divide custard evenly into four 6-ounce ramekins.
07 - Place ramekins into a deep baking dish and fill with hot water halfway up the sides of ramekins.
08 - Bake in preheated oven for 30 to 35 minutes until custards are set but slightly jiggly in the center.
09 - Remove ramekins from water bath; let cool to room temperature, then refrigerate for at least 1 hour.
10 - Sprinkle 1 tablespoon sugar evenly over each custard. Caramelize with a kitchen torch until golden and crisp. Allow to rest 1 to 2 minutes before serving.

# Additional Tips::

01 -
  • Only three ingredients means no complicated shopping trips, just cream, eggs, and sugar doing their job perfectly.
  • The dramatic torch moment feels fancy enough to impress but forgiving enough that even small imperfections taste incredible.
  • Elegant enough for dinner parties yet so simple you can make it on a Tuesday night just because.
02 -
  • That wobble in the center while baking is non-negotiable—the carryover heat finishes the cooking as they cool, and you'll kick yourself if you overbake them into scrambled egg texture.
  • Cold custard is essential before torching; warm custard will crack or separate and the sugar won't stick properly.
  • If you don't have a torch, you can use your oven broiler on high, but watch like a hawk because it caramelizes in seconds and burns even faster.
03 -
  • Room temperature custard poured into room temperature ramekins bakes more evenly than cold custard, so don't stress about chilling before baking.
  • If your torch flame is uneven or weak, rotate the ramekin slowly in your hands instead of moving the torch around—gives you better control and more even caramelization.
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