Directions
- 1Whisk 2 egg yolks into 1.5 C melted vanilla bean ice cream.
- 2Pour the mixture into 2 ramekins until they are about half full.
- 3Place the ramekins in a cake pan and add water to the pan until it reaches the level of the mixture in the ramekins.
- 4Bake at 325° for 35-45 minutes, or until the mixture is set but still jiggles slightly.
- 5Refrigerate for at least 2-3 hours.
- 6Combine sugar and water in a pan and cook until the water evaporates and the sugar turns brown.
- 7Pour the caramelized sugar over the chilled crème brûlée and rotate the ramekin to coat the top.
- 8Let it set and enjoy!
Ingredients
- 1.5 C vanilla bean ice cream
- 2 egg yolks
- 0 sugar
- 0 water
Equipment
ramekinswhiskovencake panpan
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