Ingredients:

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ¾ cup (150 g) granulated sugar
  • 5 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 2 cups (480 ml) crème brûlée custard (prepared above)
  • Optional: pinch of salt
  • 4-6 tablespoons (50-75 g) granulated sugar (for caramelizing)

Instructions:

  1. In a medium saucepan, heat cream and milk until just below a simmer.
  2. In a mixing bowl, whisk egg yolks and sugar until combined and pale.
  3. Gradually pour hot cream mixture into egg mixture, whisking constantly.
  4. Stir in vanilla extract.
  5. Pass the custard through a fine mesh strainer into a clean bowl to remove any solids.
  6. Pour custard into ramekins or a baking dish.
  7. Place ramekins in a larger baking pan, fill with hot water halfway up the sides of the ramekins.
  8. Bake at 325°F (160°C) for 30 minutes or until set but still slightly jiggly in the center.
  9. Remove from water bath and cool to room temperature. Refrigerate for at least 2 hours or until completely chilled.
  10. Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions.
  11. Once custard is fully chilled, sprinkle granulated sugar evenly on top.
  12. Use a kitchen torch to caramelize the sugar until melted and golden brown.
  13. Allow caramel to cool for a few minutes until hardened. Top with a scoop of crème brûlée ice cream and enjoy!