Directions
- 1In a bowl, mix the ice cream and the egg yolks.
- 2Pour the mixture into ramequins.
- 3Place the ramequins in a bain-marie.
- 4Bake at 325°F for 35 minutes.
- 5Refrigerate for 2 hours.
- 6In a small saucepan, melt the sugar to create caramel.
- 7Pour the caramel over the chilled crème brûlée.
Ingredients
- 2 cups vanilla ice cream
- 2 egg yolks
- 1 cup sugar
Equipment
ramequinbain-mariewhiskovensmall saucepan
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