Single Serve Crème Brûlée
Indulge in a little self-love with this single serve crème brûlée for Valentine's Day or simply whenever the craving strikes! Who needs romance when you can have an individual serving of this creamy vanilla bean custard with a top layer of crunchy caramelized sugar all to yourself?!
Ingredients
- 113 g (½ cup) heavy cream
- 18 g (1 ½ tablespoon) granulated sugar, plus more for sprinkling
- pinch of salt
- 1 egg yolk
- ¼ teaspoon vanilla bean paste
Instructions
- Preheat the oven to 300 degrees F.
- Bring a small pot of water to a boil.
- In a small saucepan, heat the heavy cream over low-medium heat and bring to a boil or about 200 degrees F, stirring frequently.
- Meanwhile, in a small bowl, whisk together the sugar, salt, and egg yolk until the sugar dissolves and the mixture flows off of the whisk.
- Temper the egg mixture by very slowly pouring in the heavy cream while whisking vigorously.
- Once all of the heavy cream has been mixed in, add in the vanilla bean paste.
- Pour the custard through a sieve into a mini cocotte or ramekin.
- Pour the boiling water into a 9" or 6" pan, then carefully place the cocotte in the center. The water should reach half way up the cocotte.
- Bake the crème brûlée for about 26-30 minutes or until set but slightly jiggly in the center. Do not let the top turn brown.
- Take the baking dish out of the oven, and remove the cocotte from the water. Allow to cool completely at room temperature for about 2 hours.
- Once cool, place in fridge uncovered to chill for at least 2 hours or overnight.
- Once the crème brûlée is ready to be served, sprinkle an even layer of granulated sugar on top. Use a kitchen torch to caramelize the sugar, and enjoy!
Notes
- Have a pot of boiling water ready. Before you start making this recipe, be sure to bring a pot of water to a boil so it's ready when it's time to bake the crème brûlée.
- Temper the egg mixture. To ensure the egg yolk is not cooked by the hot heavy cream, pour the heavy cream very slowly into the egg mixture while whisking simultaneously.
- Gradually cool the crème brûlée. With any custard it is essential to avoid any dramatic changes in temperature in order to prevent cracks. Once the crème brûlée is done baking, allow it to cool completely at room temperature before chilling the fridge for at least two hours or overnight.
- Wait to brûlée until just before serving. The caramelized sugar will turn liquid in the fridge, so be sure to wait to brûlée the sugar until just before serving.
Nutrition Facts
Serving: 1serving | Calories: 516kcal | Carbohydrates: 23g | Protein: 6g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 322mg | Sodium: 39mg | Potassium: 127mg | Sugar: 22g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!