Sunny's Nunya Business Crme Brle
- Level: Easy
- Yield: 4 servings
- Total Time: 6 hours (includes cooling and chilling)
- Active Time: 50 minutes
Nutritional Analysis Per Serving
Calories 217 | Total Fat 13 g | Saturated Fat 6 g | Carbohydrates 21 g | Dietary Fiber 0 g | Sugar 18 g | Protein 5 g | Cholesterol 213 mg | Sodium 206 mg
I'm all about clever shortcuts, and I especially enjoy sharing them. This is a fast, home-friendly version of crme brle that's been trending online. I've added my own personal touch for extra flavor and visual appeal, so no one will guess just how simple this dessert isunless you let them in on the secret!
Special Equipment:
- 4 ramekins
- Two 3-inch ring molds
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
Instructions:
- 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 placed in a deep baking dish. Add hot water around the ramekins until it reaches about halfway up the sides. Bake until the custard is set but still slightly jiggles in the center, about 45 minutes.
- Allow the custards to cool in the water bath to room temperature, then cover each ramekin with plastic wrap and refrigerate until thoroughly chilled, at least 3 hours or overnight.
- Take the ramekins out of the refrigerator and let them sit at room temperature for 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 as well. Pour 2 teaspoons granulated sugar into each ring mold and cook until the sugar melts and turns amber, about 2 minutes. Remove the skillet from the heat and let 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 gently unmold the sugar discs from the molds. Repeat to make 2 more. (Alternatively, you can use a kitchen torch to lightly caramelize the sugar directly on the tops of the crme brle.) Let cool.
- Place a sugar disc on top of each ramekin, then garnish with blueberries on one side and raspberries on the other.
