Buzz
Crème brûlée may seem like an elegant, French dessert that's only found in fancy restaurants. While the traditional recipe is fairly simple with just a few ingredients, the intimidating technique often keeps new bakers away. Custards, in particular, can be temperamental. But don't worry, you can skip the stress of a traditional crème brûlée and make this quick version with ice cream.
Traditional crème brûlée demands precise tempering of eggs with hot cream. If you get it right, you'll end up with a smooth, silky custard after baking. But if something goes wrong, you might end up with a broken, lumpy custard, or one that just won’t set.
Fortunately, vanilla custard is available pre-made and can be stored indefinitely in the frozen food section. Ice cream is essentially a frozen, whipped version of custard, containing all the usual ingredients—cream, milk, eggs, flavorings, and sugar—along with stabilizers and possibly thickeners, depending on the brand. These ingredients help keep the custard from breaking, making them perfect for creating quick and reliable desserts. These little shortcuts are the key for us cheaters who want foolproof results.
How to Create Crème Brûlée Using Ice Cream
One of the best things about this trick, aside from how quick and simple it is, is that you don't have to make a huge batch. You can easily prepare a single serving for a quiet evening, or two servings for a fuss-free Valentine’s Day dessert.
1. Melt the Ice Cream
Start with a pint of vanilla bean ice cream. (While real vanilla bean might be a bit pricey, vanilla bean ice cream works perfectly.) You’ll need about half a cup of melted ice cream, so scoop a bit more than half a cup into a microwave-safe measuring cup. Heat it in the microwave for 20 to 30 seconds, or until it’s almost entirely melted. A small chunk should still remain in the middle. Stir to melt that last bit without raising the temperature too much.
2. Add the Egg Yolk
The ice cream should be slightly warm before adding the egg. If it’s too hot, let it cool for a few minutes. Whisk in one egg yolk until the mixture becomes smooth and creamy.
3. Bake the Custard
Place the ramekin inside a larger pan with high sides, like a cake or loaf pan. Pour the custard into a six-ounce ramekin, then set the ramekin in the pan and carefully add hot water until it reaches halfway up the side of the ramekin. Be cautious not to let any water get into the custard. Bake at 325°F for 30 to 35 minutes. To check if it’s done, gently shake the ramekin. The edges should be firm, and the center should wiggle slightly but remain set, not watery. Expect a bubbly surface, but don't worry—it'll be covered with sugar later.
4. Let the Crème Brûlée Cool
Once you’ve removed the cake pan and crème brûlée from the oven, allow it to cool in the water bath for 10 minutes. Afterward, take the ramekin out, dry it, and place it in the refrigerator to chill and set for at least four hours.
5. Add Sugar and Brûlée the Top
When you're ready to serve your dessert, remove it from the fridge 30 minutes before serving to allow it to warm up slightly. Sprinkle a teaspoon or two of plain granulated sugar over the top, removing any excess if you'd like a thinner caramel layer. You can use a kitchen blowtorch to carefully melt and caramelize the sugar, or, if you're vigilant, place the ramekin under a broiler for about a minute.
I was completely amazed by the outcome. While I still believe the traditional technique creates the 'real' crème brûlée, this shortcut could easily deceive anyone. As long as you avoid overcooking it (which applies to all custards, traditional or not), the texture inside remains smooth and luxurious, with strong vanilla and cream notes, and of course, the crispy caramel topping never fails.
You can stick with the classic pairing of vanilla ice cream, or get creative. Try caramel, coffee, or chocolate ice cream instead. Just be sure to choose plain flavors without chunks of fruit or mix-ins, as these can sink and affect the custard’s texture. One pint of ice cream is enough for four servings, so feel free to scale up the recipe for a small group. Or, simply enjoy the prospect of three more opportunities for an easy crème brûlée in the future.
Single-Serving Cheater’s Crème Brûlée Recipe
Ingredients:
½ cup of melted vanilla ice cream
1 egg yolk
½ tablespoon of granulated sugar (for the caramel topping)
1. Preheat the oven to 325°F. Place a 6-ounce ramekin in the center of a 9-inch cake pan.
2. Ensure the melted ice cream has cooled down or is just barely warm. Whisk in the egg yolk until the mixture is smooth.
3. Pour the mixture into the ramekin. Set the ramekin in the center of the cake pan, then pour hot water into the pan to create a water bath. The water level should rise to about halfway up the sides of the ramekin.
4. Bake for 30-35 minutes, or until the edges are set and the center slightly jiggles. Let the custard cool in the pan for 10 minutes, then carefully remove the ramekin, dry it off, and refrigerate it for at least four hours, though ideally overnight.
5. Allow the crème brûlée to rest at room temperature for 30 minutes before serving. Evenly sprinkle the sugar over the surface and gently shake the ramekin to ensure an even layer. Use a kitchen blowtorch to caramelize the sugar, or place the ramekin under the broiler for one to two minutes for the same result. Once the caramel layer has cooled, serve immediately.
