Easy Crème Brulee

Directions: 

1. Preheat the oven to 325˚F (160˚C).

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

3. Add the egg yolk into the melted ice cream and whisk well, either by hand or with a mixer.

4. Pour the mixture into a ramekin. Place the ramekins into a roasting pan (something that can go into the oven). Pour hot water into the pan to come roughly halfway up the sides of the ramekin.

5. 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 at room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.

6. When ready to serve, remove the crème brûlée from the refrigerator for at least 30 minutes before serving to brown the sugar on the top.

7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, gently melt the sugar to form a crispy top. Be very careful not to burn it! If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, though, to make sure you don’t over cook it or it will turn into soup!

8. Allow the crème brûlée to sit for at least 5 minutes before serving.

9. You can also make various flavors by using other flavored ice creams, but you will need to use 1 whole egg instead of 1 egg yolk. ENJOY!!