Quick and Easy Crème Brûlée

Quick and Easy Crème Brûlée 

You know it as Creme Brulee. That expensive little dessert you get in restaurants that you treat yourself to only on special occasions.  Well now you can have it anytime you want right at home!  With only 3 ingredients!  This is one of those desserts that you eat slowly with your eyes closed and savor every single bite. It’s just that good.  The crackly sugar top is done with a small propane torch, but I have gotten the same results using my oven broiler. Who thought they could have this incredible dessert without all the fuss? 

Quick and Easy Crème Brûlée 

½ cup vanilla ice cream

1 egg yolk

1 tablespoon sugar

Preheat the oven to 325 degrees.

Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.

Add the egg yolk into the melted ice cream and whisk well.

Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. 

Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours. You just have to make sure you let the custard set in fridge for at least two hours before trying the broiler technique or you will have a soupy mess.

Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Sprinkle a tablespoon of sugar on top of each crème brûlée. 

Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over-cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.

  

No Torch?  No Problem.  How to make the sugar crust:

Make sure the tops of the creme brulees are dry and that there is no condensation. Very carefully dab the tops with a paper towel if there is any moisture. Sprinkle a thick, even layer of the baker’s sugar over the top. You should almost be able to still see the custard. 

Place the ramekins in the oven on highest rack and turn on the broiler to high. Broil for five to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling.  Let sit for 10 minutes and serve. 

To purchase the torch I use on Amazon, click on the link below.

https://www.amazon.com/gp/product/B01JZDXZAO/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B01JZDXZAO&linkCode=shr&tag=welchome08-20&linkId=PDEHDKTGOPWXJT2W&rps=1&qid=1484061733&sr=8-16&keywords=chefs+torch&refinements=p_85%3A247095501