Crème Brûlée Hack

By Tasty · 10 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Melt the ice cream in a microwave-safe bowl for 30–40 seconds, until completely liquid. Let cool for 5 minutes.
3. Whisk the egg yolk into the melted ice cream until well combined.
4. Pour the mixture into a ramekin and set it in a pan. Pour hot water into the pan to reach about halfway up the sides of the ramekin.
5. Bake for 40–50 minutes, until set but still slightly jiggly in the centre.
6. Take the ramekin out of the pan, cool to room temperature, cover and refrigerate for at least 2 hours (up to 3 days).
7. Take the crème brûlée out of the fridge at least 30 minutes before browning. Sprinkle 1 tablespoon sugar over the top.
8. Melt the sugar with a torch until crisp. Without a torch, broil until the sugar melts, watching closely so it does not overcook. Let sit at least 5 minutes before serving.

Summarized from Tasty's video. Watch it for the details.

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