One Egg Créme Brûlée

Prep Time
10 minutes
Cook Time
15 minutes


  • 1 egg
  • 1 cup whipping cream
  • 6 tbsp sugar, sifted
  • ⅓ cup water


  1. In a medium bowl, whisk together the egg and 3 tablespoons of sifted sugar until well blended. Slowly add the cream while stirring constantly. Pour the liquid mixture into three 8 oz. jars.
  2. Add water to the inner pot of your rice cooker, then place the steam tray on top. Place the jars on the steam tray and cover with the lid.
  3. Press the switch down to start cooking.
  4. Once the cooking cycle is complete, carefully remove the jars from the inner pot. Refrigerate the jars until thoroughly chilled, for at least 4 hours or overnight.
  5. Remove the créme brûlée from the refrigerator about 10 minutes before serving. Sprinkle each jar evenly with the remaining 3 tablespoons of sugar, shaking occasionally to distribute the sugar across the entire surface.
  6. Using a torch, melt the sugar on top until it turns crispy and golden.