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Creme Brûlée cannot get any easier or delicious than by using ice cream as the secret ingredient.
½ cup vanilla ice cream (75 g)
1 egg yolk
1 tablespoon sugar
Preheat the oven to 325˚F (160˚C).
First, you’ll melt the ice cream in the microwave, using about a half a cup per serving. Once it’s melted, you’ll add one egg yolk per serving and whisk it together. From there, you’ll pour into a ramekin bowl (small baking dish) before baking.
To bake it, you’ll want to add hot water into a cake baking pan and then preheat the oven to 325º, you’ll put the ramekins into the cake pan. The water should only come up to about half the heigh of the bowls, and you’ll leave them to bake for 40-to-50 minutes.
After they’re cooled down, you’ll caramelize sugar on your stove top and drizzle it on there. This will give a similar effect to what a blowtorch does, and it’ll leave a thick layer of hard sugar on top—just like a normal crème brulée.