Since the MCO began, we’ve been absolutely missing our #1 favourite dessert — crème brûlée.
The creamy custard requires a practiced pastry chef’s touch, and a blow torch to perfect the caramelised top.
Not all of us keep a blow torch around though, so we assumed that it’s not something we’re able to easily whip up at home.
..or so we thought.
Apparently, there’s a simple hack that allows you to use only 3 ingredients to make the creamy custard treat.
The best thing is, you don’t even need a blow torch to make the deliciously crispy, burnt sugar part!
Vanilla Ice Cream
1. Melt a cup of vanilla ice cream in the microwave. Each serving (one ramekin) needs about a half cup of ice cream.
2. Whisk in two egg yolks, then divide the mixture equally into the ramekins.
3. In the meantime, boil some water in a kettle. Then pour the hot water into a glass baking dish, about halfway to the top. (This trick will keeep the air in the oven moist so nothing gets too dry, allowing the delicate custard to cook evenly.)
4. Put the ramekins directly into the water bath and bake them at 325 degrees for 50 minutes. It’s best to start checking the custard at about 40 minutes to see if it’s reached a nice golden colour.
5. After letting the dishes cool to room temperature, cover each ramekin in plastic wrap and refrigerate them for about 2 hours.
6. Finally, time to make the best part of this dessert! Caramelise sugar over medium-low heat, stirring quickly until it became a liquid. This part needs careful attention as the flavour of burnt caramel will ruin any spoonful of creamy custard.
7. Wait about 4 – 5 minutes and the sugar will begin to melt.
8. As soon as it does, give it a quick stir and then pour a layer on the top of each custard-filled ramekin, as evenly as possible.
The end result is a luscious, vanilla-flavoured custard beneath a sweet and brittle sugar crust — which can easily contest the ones made by professionals.
For the best experience, enjoy your homemade dessert with a bottle of cocktail to fully satisfy your taste buds!
Do you like the taste of this “instant” creme brulee, or do you find it missing a significant flavour? Let us know in the comments section 😉