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Perfect French Crème Brûlée for Two Easy Homemade Madagascar Vanilla Recipe

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A quick and easy French crème brûlée recipe for two, featuring rich Madagascar vanilla for a creamy custard with a crisp caramelized sugar crust.

Ingredients

Scale
  • 1 cup (240 ml) heavy cream, preferably fresh and full-fat
  • 1 whole Madagascar vanilla bean, split and seeds scraped (or 1 teaspoon pure vanilla extract)
  • 3 large egg yolks, at room temperature
  • 1/3 cup (65 grams) granulated sugar for custard, plus extra for caramelizing the top
  • A pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C) and set a kettle of water to boil for the water bath.
  2. Pour 1 cup heavy cream into a small saucepan. Add the scraped seeds and pod from the Madagascar vanilla bean. Heat gently over medium-low heat until just simmering, then remove from heat and let steep for 10 minutes.
  3. In a medium bowl, whisk together 3 large egg yolks and 1/3 cup granulated sugar until pale and slightly thickened (about 1-2 minutes). Add a pinch of salt.
  4. Remove the vanilla pod from the cream. Slowly pour the warm cream into the egg yolk mixture while whisking constantly to prevent curdling.
  5. Strain the custard mixture through a fine mesh sieve into a clean bowl or measuring jug.
  6. Divide the custard evenly between two 6-ounce (180 ml) oven-safe ramekins.
  7. Place the ramekins in a large baking dish or roasting pan. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
  8. Bake for 35-40 minutes until the custard is set but slightly wobbly in the center.
  9. Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
  10. Before serving, sprinkle about 1 teaspoon granulated sugar evenly over each custard surface. Use a kitchen torch to caramelize the sugar until golden and crackly. Let harden for a minute before serving.

Notes

Use room temperature eggs to reduce curdling risk. Slowly temper eggs with warm cream to avoid lumps. Water bath is essential for even cooking and preventing cracks. Caramelize sugar topping just before serving for best texture. If no kitchen torch, use oven broiler carefully. Vanilla pod should be removed before mixing to avoid bitterness.

Nutrition

Keywords: crème brûlée, French dessert, Madagascar vanilla, custard, caramelized sugar, easy dessert, recipe for two

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