Three Ingredient Crème Brûlée

OMG. GUYS!! This method of crème brûlée takes all the guesswork out of measuring, mixing ingredients, and you’ll never have to buy those super expensive vanilla beans again! the trick? Use good quality vanilla ice cream instead of cream, sugar, and vanilla...because ice cream is...cream, vanilla, and sugar! It’s already perfectly flavored and combined, and who doesn’t have ice cream in their freezer?! You can also start getting creative by using different flavored ice cream such as chocolate or coffee. This recipe makes me so excited because it takes something that’s typically known for being fussy and intimidating and makes it far more approachable.

Ingredients:

• 2 cups vanilla ice cream, melted

• 4 egg yolks

• 4 teaspoons sugar

Instructions:

Melt 2 cups of ice cream in a large heat-proof bowl.

Separate eggs and add the yolks to the melted melted ice cream and whisk until combined.

Place bowl over a small pot of simmering (not boiling) water and stir gently. I recommend an 8 cup measuring cup with a handle and spout. It’s heat safe and helps greatly with pouring into the ramekin dishes.

This is where patience is key. Don’t rush this step or you’ll end up with scrambled eggs. Gross. This is when I preheat the oven to 325 degrees.

Once the mixture is slowly heated up, it will thicken slightly and change in color slightly. You’ll know it’s done when it costs the back of a spoon and you can draw a line with your finger and the line holds. Here’s a picture to help you understand...

Pour the custard into heat safe ramekins and place the ramekins into a larger baking dish.

Carefully pour hot water into the baking dish (I use the simmering water from the stove) until the water reaches about halfway up the side of the ramekins.

Bake for 50-60 minutes, or until slightly set, but still slightly jiggly.

Cool completely at room temperature and then cool in the refrigerator for at least 3 hours or overnight if possible.

Sprinkle a teaspoon of sugar in an even layer over each ramekin. Tap off any excess sugar.

Set oven to broil.

Place ramekins on a sheet pan and set under the broiler.

Do not walk away!! Watch and wait until the sugar caramelizes and turns a dark brown amber color. This takes about 5 minutes. Rotate the pan if the browning appears to be uneven.

Allow to cool for five minutes and serve immediately.

Servings: 2-4, depending on ramekin size