For a last minute dessert here is a quick and simplified review of the famous French pastry recipe
A crème brûlée that is prepared with the ice cream perhaps you have never tried it.
The question could be: why make it with ice cream when the classic recipe is simple enough?
Meanwhile, because it is a faster way to prepare it and ingredients are only three, then because the doses we will give you include an egg yolk and a scoop of ice cream per serving and therefore you can prepare one in a simple way as many times as you want, finally because you can use different flavors in addition to the classic egg cream.
Recipe for ice cream mulled creme
To prepare the crème brûlée with ice cream you must first melt 75 g of ice cream vanilla, cream or flavor you prefer in the microwave, or you can leave it out of the freezer for an hour or less when it is very hot.
The result must be a liquid ice cream.
Then add a yolk and a spoonful of sugar and mix well.
Pour the mixture into a small one mopnoportion baking dish for baking and put it in a pan with two fingers of water for the bain-marie cookingto. You can also divide this quantity into two cups for smaller portions.
Bake in a static oven at 160 ° for 40 minutes.
Let the cream cool down very well and then sprinkle it with caster sugar.
Caramelized with a torch until the sugar has darkened, or put the cream back in the oven with the grill function.
The sugar will immediately become hard and crunchy ready to be broken with a spoon as the tradition of crème brûlée dictates.
Caramelise in the oven
The torch is a very important tool for the preparation of the crème brûlée, but if you don't have it you can simply use the oven in grill function.
The secret is to place the baking dish very high, right next to the grill, for a quick caramel.
How to serve crème brûlée
If you want to prepare it a little in advance leave it in the refrigerator and caramelize it only when serving otherwise the crust will never remain compact.
you can garnish it with blueberries, raspberries or strawberries, but it is very good and beautiful to bring to the table already so natural.
Choose some nice white ceramic cocotte to enhance the cream color.
There crème brûlée it must always be prepared in single portions because everyone will want to have the pleasure of sinking the spoon in "vitrified" sugar.
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