This is the best recipe for small batch creme brulee! Classic Creme Brulee for Two is the perfect sweet ending to any special dinner for two. Add hot cream in a slow stream, whisking constantly until combined. The cup of heavy cream would account for 8 ounces. Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod. The sugar should not increase the volume by very much because it dissolves. Three large egg yolks are generally 1.8-2 ounces. In this recipe the crème brûlée is cooked in a pan and sets as it cools, as opposed to being baked in the oven. VARIATION - You could also serve the crème brûlée in individual portions – there will be enough for 12 size 1 (150ml/5fl oz) ramekins. Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. At step 8, add the demerara sugar and brown with a blowtorch. The baking time will be shorter, though – around 20 minutes – …