This 3-ingredient crème brûlée uses melted vanilla ice cream as a shortcut to traditional custard, delivering a silky center and crackling sugar crust without the complexity. The egg yolk enriches the base while the torched sugar top provides the signature caramelized finish.
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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.
Chill the custard base covered for up to 24 hours before torching and serving. Do not store after the sugar top is added, as it will soften.
kitchen torch or broiler · ramekins or small serving dishes · water bath (baking pan + hot water)
The egg yolk is gently warmed in the hot water bath, which pasteurizes it to a safe temperature. Use fresh, high-quality eggs and ensure the water bath reaches at least 160°F.
You can broil the dessert under a preheated broiler for 1–2 minutes, watching closely to caramelize the sugar without burning the custard beneath.
Use a thin, even layer of granulated sugar and allow the custard to chill completely before torching. Torch in a circular motion until the sugar melts and turns golden amber, then let it cool and harden for 1–2 minutes before serving.
Yes, prepare the custard base and chill it up to 24 hours ahead. Torch and sugar the top just before serving so the caramel stays crisp.
Use ice cream straight from the freezer and stir it gently into the egg yolk over the warm water bath to prevent curdling. The residual heat will melt it smoothly.
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