3-Ingredient Crème Brûlée

Rich and creamy 3-Ingredient Crème Brûlée with a golden caramelized sugar top, garnished with fresh raspberries. An easy, elegant dessert made with just ice cream, egg yolks, and sugar—featured on FoodForYourGood.com — Indulgence made simple! This 3-Ingredient Crème Brûlée is silky, rich, and ridiculously easy—all you need is ice cream, egg yolks, and sugar! Get the full recipe now at FoodForYourGood.com

3-Ingredient Crème Brûlée is the perfect dessert if you’ve ever wanted to make Crème Brûlée but felt a little intimidated—don’t worry, you’re definitely not alone. Luckily, this easy recipe changes everything. It’s quick, surprisingly simple, and totally irresistible. In fact, you’ll only need vanilla ice cream, egg yolks, and sugar to create this dreamy, creamy dessert with a crackly caramelized top that’s just as satisfying to crack as it is to eat.

Even better, there’s no fancy technique or special equipment required—just a few basic steps and a kitchen torch (or broiler) to get that signature brûlée finish. Plus, because the ice cream already brings creaminess, sweetness, and vanilla flavor, it’s basically doing all the heavy lifting for you.

Fun fact: Crème Brûlée dates back to at least the 1600s in France and England, where it was known as “burnt cream.” Though it’s traditionally served in upscale restaurants, now you can bring this classic to your own kitchen—no pastry degree required.

So, whether you’re craving something elegant or just want to impress without stress, this recipe is your new go-to.

Recipe Yield: 2 servings

INGREDIENTS

1 cup full-fat vanilla ice cream
2 large egg yolks
4 tsp granulated sugar (2 tsp for custard + 2 tsp for brûlée top)

INSTRUCTIONS

1. Preheat & Set Up: First, preheat your oven to 325°F. Place two 6-oz ramekins inside a deep baking dish. Start boiling water for a water bath.

2. Melt & Whisk: Gently melt the vanilla ice cream in the microwave or on the stovetop until just liquefied (not hot). In a mixing bowl, whisk egg yolks with 2 tsp sugar until pale and smooth. Slowly add the melted ice cream while whisking to fully combine.

3. Bake the Custard: Divide the custard evenly between the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35–40 minutes, or until edges are set and the centers have a slight jiggle. Carefully remove from water bath and let cool, then chill at least 2 hours or overnight.

4. Brûlée the Tops: Right before serving, sprinkle 1 tsp sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and glassy. Let stand 1–2 minutes before cracking into that crispy topping!

Helpful Tips to Perfect This Recipe

Use Premium Vanilla Ice Cream:
The better the ice cream, the better the brûlée. Real vanilla bean or high-quality vanilla extract makes a huge flavor difference.
Bake Low & Slow:
Gentle baking in a water bath ensures the custard stays smooth and doesn’t curdle. Don’t rush it!
Torch Like a Pro:
Keep your flame moving in small circles for even caramelization. If broiling instead, watch closely to prevent burning.

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