Try This Recipe for the Perfect Valentine’s Day Dessert

by | Feb 2020

Vanilla bean creme brulee for two

Photo: Taylor Ellingson

This five-ingredient vanilla bean crème brulée for two is the perfect Valentine’s Day dessert!

With kids, we’ve found the most enjoyable way to celebrate Valentine’s Day is a fancy home-cooked dinner, enjoyed after the kids have gone to bed. Of course, we have to have dessert and this five-ingredient vanilla bean creme brulee for two is the perfect Valentine’s Day dessert!


  • 1 1/2 cups heavy whipping cream
  • 4 Tbsp. granulated sugar divided use
  • 4 egg yolks
  • 1 tsp. vanilla bean paste
  • 1/4 tsp. salt
  • Additional granulated sugar for caramelizing


  1. Preheat oven to 300 degrees F.
  2. In a small saucepan, add heavy cream and 3 Tbsp. of sugar over medium-low heat.
  3. Bring the cream mixture to a light simmer (it will begin to steam) and then remove it from heat. Set aside and let cool.
  4. In a separate small bowl, whisk together egg yolks, remaining 1 Tbsp. of sugar, vanilla bean paste, and salt.
  5. Add 2 Tbsp. of the cream mixture to the egg yolk mixture, whisking to combine. Add another 2 Tbsp., whisking to combine. This will keep the eggs from scrambling from the warm cream.
  6. Add this tempered egg yolk mixture to the saucepan of cream, whisking continuously as you add it, and whisk until combined.
  7. Place two ramekins in a baking dish.
  8. Divide creme brulee mixture between two 6-8 ounce ramekins. Fill the baking dish with water, about half-way up the creme brulee dishes.
  9. Place baking dish in preheated oven and bake for 50-55 minutes, or until just set. They will still be jiggly in the middle.
  10. Cool at room temperature for an hour and then place in the refrigerator for at least 4 hours or (preferably) overnight.
  11. Once ready to serve, top each ramekin with about 1 tsp. of sugar.
  12. Melt the sugar with a creme brulee torch, until golden brown. You can also do this under a broiler.
  13. Serve and enjoy!

Taylor Ellingson is a local food blogger at


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