Ingredients:

  • 2 cups (480g) high-quality vanilla bean ice cream
  • 1 large egg yolk (17g)
  • 0.125 tsp sea salt
  • 4 tbsp (50g) granulated white sugar

Instructions:

  1. Preheat your oven to 300°F (150°C).
  2. Place the ice cream in a large microwave-safe glass bowl and microwave in 20-second bursts until completely liquid but not hot (heavy cream consistency).
  3. In a separate small bowl, whisk the egg yolk and sea salt until smooth.
  4. Slowly pour about 1/4 cup of the melted ice cream into the yolk while whisking constantly to temper the egg.
  5. Pour the yolk mixture back into the main bowl of melted ice cream and whisk until fully incorporated and uniform in color.
  6. Divide the mixture evenly between 4 (6-ounce) ramekins.
  7. Place ramekins in a deep baking pan and fill the pan with hot water halfway up the sides of the ramekins (water bath).
  8. Bake for 35-40 minutes or until the edges are set but the center remains slightly jiggly.
  9. Remove from water bath, let cool to room temperature, and refrigerate for at least 4 hours.
  10. Before serving, sprinkle 1 tablespoon of sugar over each ramekin and caramelize with a kitchen torch until a mahogany crust forms.