NutritionSortLoading...
Loading...

1 pint dairy milk-based ice cream that's not low-fat or with added candy, nuts, cookies,, melted

2 large egg yolks

4 teaspoons sugar

Select allAdd

1. Set a kettle of water to boil. You’ll need it to bake the custard.

2. Pour the melted ice cream into a medium bowl and whisk in the egg yolks until smooth and fully combined.

3. Place four 3-ounce ramekins in a square baking dish. Evenly divide the custard among the ramekins—it’s okay if the custard comes all the way to the top.

4. Pour enough boiling water into the baking dish to come about halfway up the sides of the ramekins.

5. Carefully transfer to the oven and bake until the outsides are just set, but the center is still a bit jiggly, about 40 minutes.

6. Carefully remove the ramekins from the water and allow them to cool on a wire rack, about 1 hour.

7. Cover them with plastic wrap and refrigerate until chilled and completely set, at least 2 hours.

8. Just before serving, sprinkle 1 teaspoon sugar evenly over each crème brûlée.

9. Ignite your kitchen torch and hold the flame about 4 inches from the sugar on the surface. Move the flame across it until the sugar melts and then turns a golden brown.

10. If you do not have a torch, place the ramekins on a baking sheet and broil on high, 3 to 4 minutes. Do not walk away and be sure to watch it closely.

11. Serve immediately.

Note

For this recipe, I used pumpkin spice ice cream. As long you stick to a pint of dairy milk-based ice cream that's not low-fat or with added candy, nuts, cookies, etc. this hack will work!

Melt the ice cream overnight in the fridge, or transfer the frozen ice cream into a microwave-safe bowl and microwave in 30-second increments, stirring well after each time until fully melted but not hot.