Easy 3-Ingredient Crème Brûlée

Preheat the oven to 325°F.  Set a kettle of water to boil. You’ll need it to bake the custard.

Make the custard: Pour the melted ice cream into a medium bowl and whisk in the egg yolks until smooth and fully combined.

Bake the custard:  Place four 3-ounce ramekins in a square baking dish. Evenly divide the custard among the ramekins—it’s okay if the custard comes all the way to the top. Pour enough boiling water into the baking dish to come about halfway up the sides of the ramekins. Carefully transfer to the oven and bake until the outsides are just set, but the center is still a bit jiggly, about 40 minutes.

Cool the baked custard: Carefully remove the ramekins from the water and allow them to cool to room temperature on your counter, about 1 hour. You can set them on a wire rack if you'd like. Then, cover them with plastic wrap and refrigerate until chilled and completely set, at least 2 hours.

Brûlée and serve:  Just before serving, sprinkle 1 teaspoon sugar evenly over each crème brûlée. Ignite your kitchen torch and hold the flame about 4 inches from the sugar on the surface. Move the flame across it until the sugar melts and then turns a golden brown.  If you do not have a torch, place the ramekins on a baking sheet and broil on high, 3 to 4 minutes. Do not walk away and be sure to watch it closely. Serve immediately.  Did you love the recipe? Leave us stars below!