Prep Time:45 mins
Cook Time:5 mins
Additional Time:2 hrs
Total Time:2 hrs 50 mins
Yield:2 crème brûlées


  1. 1 cup vanilla ice cream
  2. 2 big egg yolks
  3. 2 tablespoons sugar


Preheat the oven to 325 degrees F (162 ranges C). Place small ovenproof ramekins in a baking dish with a high rim.

    Heat ice cream in a microwave-secure bowl within the microwave for 20-second intervals, stirring among, till melted. Let cool for five minutes.

    Whisk egg yolks, one after the other, into melted ice cream until smooth and well combined. Pour evenly into the 2 ramekins in the baking dish. Carefully pour boiling water into the baking dish till halfway up every ramekin.

    Bake in the preheated oven until set but nonetheless jiggly inside the center, 40 to 50 mins. Allow to chill completely, then wrap with plastic wrap and switch to the refrigerator for at least 2 hours and up to three days.

    When prepared to serve, permit the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar flippantly over every crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.