Creme brulee seems like the intimidating sort of French dessert meant only for bougie restaurants.
Custards belong to a finicky category of their own.
Avoid the stress and insecurity of a proper creme brulee, and make this cheater version with ice cream.
Creme brulee normally requires the careful tempering of eggs with scalding cream.
If you mix everything correctly, youll be rewarded with a silky custard after baking.
Lucky for us, vanilla custard comes pre-made and lasts indefinitely in the freezer section of your grocery store.
Ice cream, blessedly, is a frozen, aerated custard.
All things that help stabilize and keep the custard from breaking.
Melt the ice cream
Grab a pint of vanilla bean ice cream.
Microwave it for 20 to 30 seconds, or until its almost completely melted.
There should still be a little solid hunk left in the center.
Stir it to melt that last bit without bringing the temperature up too high.
Add the egg yolk
The ice cream should be barely warm before you add the egg.
If its hot then let it sit and cool for a few minutes.
Whisk in one egg yolk until the mixture is smooth.
Pour the custard mixture into a six-ounce ramekin.
Be careful not to splash any water into the custard.
Bake it at 325F for 30 to 35 minutes.
To check for doneness, lightly shake the ramekin.
The edges should be set and the center should jiggle slightly without being watery.
It’s expected for the top to have a bubbly texture.
Don’t worry, this will be covered with sugar at the end.
Sprinkle a teaspoon or two of plain granulated sugar over the top.
you could dump off the excess if you prefer a thin caramel layer.
I was astounded by the result.
you might keep it classic with vanilla ice cream, or explore a little.
Use caramel ice cream, coffee ice cream, or chocolate.
Or just sit pretty with three more opportunities for an easy creme brulee in your future.
Preheat the oven to 325F.
Place a 6-ounce ramekin in the center of a 9-inch cake pan.
The melted ice cream should be cool or barely warm.
Whisk in the egg yolk until smooth.
Pour the mixture into the ramekin.
Place the cake pan and ramekin together in the oven.
Pour hot water into the cake pan to make a water bath.
The water line should rise halfway up the ramekin.
Bake for 30-35 minutes, or until the edges are set and the center slightly jiggles.
Let the creme brulee sit at room temperature 30 minutes before serving.
Sprinkle the sugar over the surface and shake the ramekin to make an even layer.
Once the caramel layer cools, serve immediately.
