3-Ingredient Crème Brûlée

# How-To Steps:

01 - Set the oven to 325°F (160°C).

02 - Warm the heavy cream over medium heat until just steaming without boiling.

03 - Whisk the egg yolks with 1/2 cup sugar until pale and slightly thickened.

04 - Pour the warm cream slowly into the egg yolk mixture while whisking constantly to prevent curdling.

05 - Strain the custard through a fine sieve to ensure smoothness.

06 - Distribute the custard evenly into four 6-ounce ramekins.

07 - Place ramekins in a deep baking dish and pour hot water halfway up the sides.

08 - Bake for 30 to 35 minutes until custards are set but still slightly jiggly in the center.

09 - Remove ramekins from water bath, cool to room temperature, then refrigerate for at least 1 hour.

10 - Sprinkle 1 tablespoon granulated sugar evenly on each custard.

11 - Use a kitchen torch to caramelize the sugar until golden and crisp; let stand 1 to 2 minutes before serving.

01 -

It's ridiculously simple to execute but tastes like you trained in a French kitchen for years.
The moment you crack through that caramelized top with your spoon, you'll understand why this dessert never goes out of style.
You can make it the day before, which means less stress when guests actually arrive.

02 -

The worst mistake I made early on was letting the cream boil—it broke the fat emulsion and made the custard grainy, so watch that saucepan like a hawk.
The water bath is non-negotiable; without it, you'll get custards with rubbery edges and a custard-y center, when what you want is uniform silkiness.

03 -

If your custard shows even tiny scrambled bits when you pour it into ramekins, strain it again or use an immersion blender to smooth it out before baking.
Chilling the custards overnight actually improves the texture and flavor, so don't feel rushed to serve them the same day you make them.