Creme Brulee For Two Is the Perfect Valentine’s Day dessert. So simple to throw together and takes only minutes to prep. And an impressive ending to a Valentine’s Day dinner.
So the first time I attempted creme brulee was for my boyfriend’s and I first Valentine’s Day together it didn’t go quite as planned. I figured I’d dazzle him with my baking skills. Um, except I didn’t plan for the whole chilling time of the creme brulees.
My creme brulee was in the oven while we were enjoying dinner. Sounds good right? Yea, except it needs an hour to chill at room temperature. Then four hours in the fridge to set up.
Let’s just say we did not have Valentine’s dessert that year. Maybe that was what you call a Valentine’s day fail.
Creme brulee is an easy dessert to throw together. It just needs to be made ahead of time. In fact, it’s that reason that it makes a great make ahead dessert. Basically, don’t do what I did.
If you plan ahead, then creme brulee should become your go to dessert to impress the pants off of your guests.
Here’s the thing with most creme brulee recipes…They make 4-6 servings. Not that I’m against having seconds when it comes to desserts. But when it comes to romantic desserts, two is just perfect.
Like my chocolate molten lava cakes for two.
Two is the key number. So let’s get to making these super easy creme brulees for two. I think you are going to be shocked at the simplicity.
How To Make Creme Brulee For Two Recipe:
First you need to heat your heavy cream to a simmer over medium heat in your saucepan with your vanilla. I used vanilla bean paste. And I cant recommend vanilla bean paste enough. It’s like using vanilla beans but at a fraction of the cost. A major step up from vanilla extract. And since this is probably a romantic dessert you’re making, I say go for the splurge.
While the heavy cream is simmering, you want to whisk 2 egg yolks together with 3 tablespoons of sugar in a medium bowl until yellow, pale, and ribbony in texture. This step will take about a minute or two.
Then you want to whisk your heavy cream vanilla mixture into your egg yolk mixture. Start by adding just a little bit to temper your eggs. Which is a fancy term meaning to bring your eggs up to temperature so you don’t end up with scrambled eggs. Then whisk in the rest of your mixture.
And that’s it! You’re ready to bake these! How awesomely simple right?
This recipe makes about 10 ounces of creme brulee liquid so it should make the perfect two 5-ounce ramekins of brulee depending on your creme brulee ramekins. If you use a smaller ramekin you might end up with a little bit more liquid leftover. That just means you might get a third creme brulee.
The key to baking these creme brulees is to bake them low and slow at a 300°F oven for about 40 minutes in a simple water bath. I put my ramekins on a rimmed baking sheet and then place hot tap water in the cookie sheet about halfway up the ramekins.
These will bake for about 40 minutes and will have a skin formed on top, but the mixture will still be jiggly underneath. Then let these cool at room temperature for an hour, then in the fridge covered for 4 hours.
Now time for the fun part. The brulee topping. I sprinkled about a 1/2 tablespoon of granulated sugar on top of each one. Just enough to make a thin layer of sugar. Now time to torch! You want to keep your kitchen torch just moving back and forth until the sugar is golden brown.
You could put these under a broiler. I haven’t attempted this method, so if you do keep a very close on your creme brulees. They should only take a minute or two!
And then time to enjoy. There is nothing more satisfying that giving that crunchy sugar topping a tap and breaking through to that creamy vanilla custard underneath.
So make your Valentine’s Day a success and make these creme brulees for two. You know, just make them ahead of time 😉
To Make This Creme Brulee For Two Recipe You Will Need:
Creme Brulee For Two
- 2/3 cup heavy cream
- 3/4 teaspoon vanilla bean paste
- 2 egg yolks
- 3 tablespoons sugar plus more for the topping
Pre-heat your oven to 300 degrees Fahrenheit.
In a medium-sized saucepan, heat the heavy cream and vanilla bean paste over medium heat until simmering.
In a seperate mixing bowl, whisk your egg yolks and sugar until light and pale about 1-2 minutes.
Whisk in slowly the hot cream mixture into the egg yolk mixture.
Place the ramekins on a rimmed baking sheet. Divide the mixture between the two ramekins. Place the cookie sheet into the pre-heated oven. Pour hot tap water onto the cookie sheet, so water comes halfway up the ramekins.
Bake the ramekins at about 40 minutes. Remove the ramekins from the cookie sheet and cool at room temperature and then chill covered in your refrigerator for 4 hours.
When ready to serve, sprinkle a thin layer of sugar on top (I used a 1/2 tablespoon) and then using a kitchen torch, brulee the top until golden brown.
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