Description
This shortcut creme brulee uses melted vanilla ice cream as the custard base, so you get the silky center and crackly torched-sugar top from just three ingredients.
Instructions
- Preheat. Heat the oven to 325F.
- Melt the ice cream. In a small microwave-safe bowl, melt the ice cream, about 35 seconds.
- Add the yolk. Let it cool if hot, then whisk in the egg yolk well.
- Set a water bath. Pour the mixture into a small oven-safe bowl, set that bowl in an oven-safe pan, and fill the pan with hot water about halfway up the bowl.
- Bake. Bake for 40 minutes.
- Chill. Remove the bowl from the pan, cool to room temperature, then cover with plastic wrap and refrigerate for 3 hours.
- Brulee. Let it rest 30 minutes, pour the sugar on top, and torch it. A broiler can also melt the sugar if you do not have a torch.
- Serve. Crack through the top and enjoy.
Notes
- A higher-fat vanilla ice cream gives a richer, more custard-like set.
- Tap out any bubbles before baking for a smoother top.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 300 kcal
- Sugar: 32g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 220mg