Sunny's Nunya Business Crème Brûlée
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 217
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 5
- Cholesterol
- 213
- Sodium
- 206
- Total: 6 hr (includes cooling and chilling time)
- Active: 50 min
Ingredients
2 cups vanilla ice cream, melted
4 large egg yolks
Kosher salt
Nonstick cooking spray, for the ring molds
4 teaspoons granulated sugar
Fresh blueberries and raspberries, for garnish
Directions
Special equipment:
4 ramekins; two 3-inch ring molds- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the melted ice cream, egg yolks and a pinch of salt. Pour the mixture into four 3-inch ramekins in a deep baking dish. Add hot water around the ramekins to go about halfway up the sides. Bake until the custard is set but still jiggles in the center, about 45 minutes.
- Cool the custards in the water bath to room temperature, then plastic wrap each ramekin and refrigerate until fully chilled, at least 3 hours or up to overnight.
- Remove the ramekins from the refrigerator and let them come to room temperature, about 1 hour.
- Heat a nonstick skillet over medium heat. Spray two 3-inch ring molds with cooking spray and place each on a piece of parchment paper in the skillet; spray the parchment. Pour 2 teaspoons granulated sugar in each ring mold and cook until the sugar spreads and turns an amber color, about 2 minutes. Remove the skillet from the heat and cool for 2 minutes, then carefully transfer the molds with the parchment paper to a cookie sheet. Allow to cool for 3 to 4 minutes, then unmold the sugar discs from the molds. Repeat to make 2 more. (You could also use a kitchen torch to lightly caramelize the sugar on the tops of the crème brûlée.) Let cool.
- Top each ramekin with a sugar disc, then garnish with blueberries on one side and raspberries on the other.