A surprisingly simple and quick way to make classic crème brûlée using just three ingredients: vanilla ice cream, an egg yolk, and sugar. This clever hack delivers a creamy custard with a perfectly crackly caramelized sugar top.
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Scoop the vanilla ice cream into a microwave-safe bowl or measuring cup. Microwave for a few seconds until just melted.
Add the egg yolk to the melted ice cream and mix well until fully combined.
Pour the mixture into an oven-safe ramekin.
Place the ramekin inside a larger baking dish. Carefully pour hot water into the baking dish until it comes about halfway up the side of the ramekin.
Bake at 250°F (120°C) for 45 minutes.
Carefully remove from the oven and water bath. Let it cool for 5 minutes, then chill in the refrigerator for at least 2 hours.
For the topping, add granulated sugar to a dry pan over medium-low heat. Let it melt and caramelize, swirling the pan occasionally, until it's an amber color.
Immediately pour the hot caramel over the top of the chilled custard, tilting the ramekin to coat the surface evenly.
Let the caramel harden for a few minutes. To serve, crack the caramelized sugar top with a spoon and enjoy.
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