3-Ingredient Easy Vanilla Bean Creme Brûlée Hack
Easy Creme Brûlée
The ultimate dessert shortcut! Use premium ice cream for a perfect, silky custard with a classic crackly sugar top.
Let's be honest, we all love the satisfying crack of a perfectly torched sugar crust, but the traditional process of tempering egg yolks and heavy cream can be a bit daunting for a casual weeknight treat. That's where this genius hack comes in! By using a premium vanilla bean ice cream as your base, you're essentially using a pre-made custard that has already been expertly flavored and balanced with the perfect amount of sweetness.
The secret to success here lies in the quality of your ice cream; you want a brand with high butterfat and real vanilla flecks. Just a few extra egg yolks ensure that signature silky set, and I promise your guests will never guess you didn't spend hours over a hot stove. It is my favorite 'cheat' recipe for dinner parties because it is virtually foolproof, consistently delicious, and frees you up to enjoy the company.
Nutrition (per serving)
Directions
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1
Preheat your oven to 300°F and place four 6-ounce ramekins inside a deep baking dish or roasting pan.
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2
In a medium mixing bowl, whisk together the completely melted ice cream and the egg yolks until the mixture is smooth and well combined.
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3
Strain the mixture through a fine-mesh sieve into a large liquid measuring cup to ensure a perfectly silky texture without any air bubbles.
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4
Divide the custard mixture evenly among the four ramekins.
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5
Carefully pour boiling water into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins, being careful not to splash water into the custard.
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6
Bake for 40 to 45 minutes, or until the edges are set but the centers still have a slight, uniform jiggle when gently shaken.
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7
Remove the ramekins from the water bath and let them cool to room temperature. Once cool, refrigerate for at least 3 hours, or until completely chilled and set.
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8
Just before serving, sprinkle 1 tablespoon of sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown crust.
Ingredients
- High-quality vanilla bean ice cream, melted:2 cups
- Large egg yolks:3 pieces
- Granulated sugar (for the topping):4 tbsp
Tips & Notes
- Always use a 'premium' ice cream brand like Häagen-Dazs for this recipe; cheaper brands often contain too much air and stabilizers which won't set correctly.
- If you don't have a kitchen torch, you can place the sugar-topped ramekins under a very hot broiler for 1-2 minutes, but watch them extremely closely to prevent burning.
- Make sure the ice cream is fully melted but at room temperature, not hot, before adding the egg yolks to prevent curdling.
