On an evening when you're preparing dinner for one, why not add dessert? Paris Pastry Club shares a minimized recipe for maximum pleasure, a classic crème brûlée that serves a party of you. The delight of cracking the crisped sugar to dig into the dense custard is increased by knowing it's all yours to enjoy.
Why this recipe works:
- Crème brûlée is already easy to make, but making just one is a total breeze. Any guesswork you may have performed trying to come up with an individualized recipe is done for you.
- Being that the recipe is so simple, you can go ahead and double it: two ramekins, two spoons, one sweet experience.
Excerpted from Paris Pastry Club by Fanny Zannotti (Hardie Grant). Copyright (c)2014 . Photographs by Helen Cathcart.
- 100 g (3 oz) whipping cream
- Seeds from 1/2 vanilla pod
- 2 egg yolks
- 1 tablespoon caster (superfine) sugar
- Demerara sugar, extra, to caramelize
Preheat the oven to 150°C (300°F). Boil a kettle of water.
Bring the cream and vanilla seeds to the boil in a small pan over a
Whisk the egg yolks and caster sugar together in a small bowl. When
the milk has boiled, slowly pour it over the egg mixture, whisking as you
go. Scoop off any froth with a large spoon and pour the mixture into
a small ramekin.
Place the ramekin in a deep baking tray and pour in hot water so it
comes halfway up the sides of the ramekin. Bake for 40 minutes, or until
set yet still very slightly wobbly in the centre.
Carefully lift the ramekin from the water-bath and leave to cool at
room temperature for a few minutes. Chill for 2 hours or overnight.
Sprinkle with a thin coating of demerara sugar and burn with a blow
torch or place under a hot grill for a few minutes until the sugar turns
Crack the caramel crust with a spoon and feel happy.