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Main dish

Poori & Aloo Sabzi

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Poori & Aloo Sabzi
Have you ever tried poori & aloo? Ritu and Swasti show us their recipe! ✨
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
POORI
  • 4 cups (500 g) whole wheat flour
  • 1 tablespoon oil, plus more for dipping frying
  • 1 cup (240 mL) water, or as needed
ALOO SABZIA
  • 1 tablespoon ghee
  • 1 teaspoon cumin seed
  • 1 large white onion, thinly sliced
  • ¼ teaspoon ginger, minced
  • ½ teaspoon turmeric
  • 1 large tomato, finely chopped
  • salt, to taste
  • 1 ½ tablespoons curry powder
  • 1 ½ lb (680 g) potato, cooked and peeled
  • ½ cup (75 g) frozen peas, thawed
  • 2 cups (480 mL) water
  • fresh cilantro leaves, for garnish
Instructions
  1. Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
  2. Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
  3. Cover the dough with damp towel so it doesn’t dry out.
  4. Heat the oil in a deep pot until it reaches 350˚F (170˚C).
  5. Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
  6. Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
  7. ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
  8. Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
  9. Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
  10. Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
  11. Garnish with cilantro.
  12. Enjoy!

Watch the recipe video here:

Poori & Aloo as made by Ritu and Swasti

Have you ever tried poori & aloo? Ritu and Swasti show us their recipe! ✨FULL RECIPE: https://tasty.co/recipe/poori-aloo-sabzi

Posted by Tasty on Tuesday, May 29, 2018

Uncategorized

Animal Doughnuts

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Animal Doughnuts By Alexander Roberts
Take a walk on the wild side with these adorable animal donuts! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 qt (1.8 L) peanut oil, or vegetable oil
  • 4 ½ cups (560 g) all-purpose flour, plus more for dusting
  • 1 ¼ cups (250 g) granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons unsalted butter, cold, cubed
  • 1 cup (240 mL) buttermilk
  • 2 large egg yolks
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tablespoon honey
  • ¼ cup (60 mL) milk
  • food coloring, of your choice, optional
Instructions
  1. Heat the oil in a large pot until it reaches 350˚F (180˚C). Line a baking sheet with parchment paper and dust with flour.
  2. Add the flour, granulated sugar, salt, baking powder, and baking soda to a large bowl. Whisk to combine.
  3. Rub the butter cubes into the dry mixture until well-incorporated and no large chunks remain.
  4. In a small bowl or liquid measuring cup, combine the buttermilk, egg yolks, eggs, and vanilla. Whisk with a fork to combine.
  5. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and fold together gently with a spatula until no flour streaks remain.
  6. Flour a clean surface and dump the dough from the bowl. Sprinkle a generous amount of flour on top of the dough and shape into a disc.
  7. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
  8. Remove the dough from the refrigerator, sprinkle with more flour, and roll out to ½ inch (1-cm) thick.
  9. Flour a 3½-inch (9-cm) round cookie cutter and cut rounds from the dough, then cut out the centers using a ½-inch (1-cm) cookie cutter.
  10. Place the cut doughnuts on the prepared baking sheet. Reroll the leftover dough, keeping the cut-out centers, to make more doughnuts.
  11. Make the animal shapes: For cat doughnuts, cut a small triangle out of the top of a doughnut. For dog doughnuts, use the small cookie cutter to cut 2 half circles out of the bottom of the doughnut and press the cut edges to round. For the bear and frog doughnuts, use a wet finger to press 2 divots at the top of a doughnut, then attach 2 cut-out centers for ears. Flip the doughnuts over so the side with the centers is against the baking sheet.
  12. Working in batches, lower the doughnuts carefully into the hot oil. Fry for about 1 minute, then flip and fry for another minute, until golden brown all over. Remove the doughnuts from the oil using tongs or a spider. Cool on a wire rack for 2-3 minutes.
  13. To make the glaze, add the powdered sugar, honey, and ¼ cup (60 ml) of milk to a large bowl and whisk until smooth. Add food coloring of your choice, if desired.
  14. Dip the doughnuts in the glaze. Return to the wire rack and let dry.
  15. Decorate, if desired. Use melted chocolate and leftover glaze to pipe faces onto the different animal doughnuts.
  16. Enjoy!

Watch the recipe video here:

Animals Doughnuts by Alexander Roberts

Take a walk on the wild side with these adorable animal donuts! ?FULL RECIPE: https://tasty.co/recipe/animal-doughnuts-by-alexander-roberts

Posted by Tasty on Saturday, July 28, 2018

Main dish

Ham And Cheese Hash Brown Cubes

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Ham And Cheese Hash Brown Cubes
Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 15 slices cheddar cheese
  • 15 slices ham
  • 6 medium russet potatoes, or 3 large
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper
  • ¼ cup (30 g) flour
  • 1 egg
  • oil, for frying
Instructions
  1. On a cutting board, place one slice of cheddar cheese, place the slice of ham on top of the cheddar. If the ham is not square, trim it to the same size as the slice of cheese. Scramble your leftover ham trimmings with onion, peppers, and eggs. Cut the ham and cheese into 4 equal squares. Repeat with the rest of the ham and cheese.
  2. Stack the ham and cheese until you have 10 layers of ham and 10 layers of cheese.
  3. On a cutting board, peel the potatoes. Shred the potatoes into a large bowl lines with a thin towel.
  4. Once all of your potatoes are shredded, wrap the towel tightly and twist to squeeze out all of the water from the potatoes. Discard the potato water.
  5. Place the shredded potatoes into a clean bowl, add 1 teaspoon of salt, pepper, flour, and egg. Mix thoroughly.
  6. Wrap the potato mixture around the ham and cheese cube. Flatten each side to create a cube. Repeat with the rest of the cubes.
  7. On a parchment paper-lined baking sheet place the hash brown cubes. Freeze for 2-3 hours or until solid.
  8. Heat 4 inches (10 cm) of oil in a large pot until the temperature reaches 350˚F (180˚C).
  9. Fry each cube for 4 minutes until golden brown. Place on a cooling rack or drain on paper towel. Let cool for 5 minutes. Sprinkle with the rest of the salt.
  10. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Ham and Cheese Hashbrown Cubes

Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-hash-brown-cubesGet our three-piece peeler set HERE: https://bzfd.it/2LAga37 – We may make some $$ if you buy!

Posted by Tasty on Saturday, July 28, 2018

Cake Dessert

Parks & Rec Treat ‘Yo Self Cinnamon Roll Crêpe Cake

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Parks & Rec Treat 'Yo Self Cinnamon Roll Crêpe Cake
Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Batter
  • * 2 ¼ cups all-purpose flour
  • * 1 ½ teaspoons cinnamon
  • * 1 teaspoon salt
  • * ¾ cup brown sugar
  • * 5 eggs
  • * 1 ½ cups milk
  • * 1 ½ cups water
  • * 4 ½ tablespoons butter, melted
Filling
  • * 10 oz cream cheese, softened
  • * 1 ¼ cups powdered sugar
  • * 1 ½ teaspoons vanilla extract
  • * 1 teaspoon salt
  • * 2 tablespoons milk
  • * 4 cups whipped cream (made from 2 ½ cups heavy cream)
Topping
  • * 2 tablespoons butter
  • * ½ cup brown sugar
  • * 1 teaspoon cinnamon
  • * 1 tablespoon heavy cream
  • * 1 cup candied pecans
  • * ¼ cup reserved filling
  • * 2-3 tablespoons milk
Instructions
  1. Place flour, cinnamon and salt in a large bowl. Sift in the brown sugar. Whisk to combine.
  2. In another bowl, whisk together eggs, milk, water, and melted butter. Pour wet
  3. ingredients into the dry, whisk to fully combine and remove all big lumps. Batter will still have tiny lumps from butter, this is okay.
  4. Heat a 8-inch nonstick skillet over medium-low heat. Pour in a scant ¼ cup amount of batter. Tilt pan in a circular motion, so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook other side for 30 seconds. Remove from pan. Repeat with the rest of the batter. Set aside crepes to cool.
  5. Filling: Beat cream cheese and powdered sugar together using a hand mixer. Once combined, add in vanilla, salt and milk. Beat until smooth, then add in whipped cream. Continue to beat until combined and uniform.
  6. Place the first crepe on a cake stand. Spread a layer of filling on to the crepe, then top with another crepe. Repeat until all the crepes have been used up. Reserve a ¼ cup of filling. Refrigerate cake for at least 4 hours or overnight.
  7. In a small pot, heat butter, brown sugar, and cinnamon. Once bubbling and syrupy, stir in the heavy cream. Remove from heat.
  8. Whisk reserved filling with 2 tablespoons of milk. You should be able to drizzle this, but if it is too thick, add another 1 tablespoon of milk.
  9. Drizzle cinnamon sugar syrup over crepe cake. Pile candied pecans on top and drizzle with more syrup. Drizzle with thinned filling drizzle. Slice and serve.

Watch the recipe video here:

Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu

Posted by Tasty on Saturday, July 28, 2018

Main dish

Beef Braciole (Stuffed Italian Beef Roll)

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Beef Braciole (Stuffed Italian Beef Roll)
Put your skills to the test with this classic beef braciole dish. It's sure to impress your family and friends! ?
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • ½ cup (25 g) bread crumbs
  • 1 cup (100 g) shredded pecorino romano cheese, plus more for serving
  • ½ cup (20 g) fresh basil, chopped
  • ⅓ cup (35 g) shredded provolone cheese
  • ½ cup (20 g) fresh italian parsley, chopped
  • 8 cloves garlic, minced, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup (60 mL) olive oil
  • 1 lb (455 g) flank steak
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 cup (240 mL) dry white wine
  • 28 oz (795 g) crushed tomato, 1 can
  • 2 dried bay leaves
  • 1 tablespoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1 lb (455 g) orecchiette pasta, or polenta, cooked, for serving, optional
  • ¼ cup (10 g) fresh basil, cut into ribbons, for serving
Instructions
  1. In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  2. Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
  3. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  4. Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  5. Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  6. Preheat the oven to 350°F (180°C).
  7. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  8. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  9. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  10. Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  11. Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  12. Enjoy!

Watch the recipe video here:

Beef Braciole (Stuffed Italian Beef Roll)

Put your skills to the test with this classic beef braciole dish. It's sure to impress your family and friends! ?FULL RECIPE: https://tasty.co/recipe/beef-braciole-stuffed-italian-beef-roll

Posted by Tasty on Saturday, July 28, 2018

Main dish

Loaded Queso Potato Bake

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Loaded Queso Potato Bake
Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 large Russet potatoes
  • 5½ cups shredded cheese (cheddar/Jack)
  • 4½ cups whole milk
  • 5½ teaspoons cornstarch
  • 3 teaspoons salt, divided
  • ½ teaspoon cayenne pepper, divided
  • ½ teaspoon cumin
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • ½ yellow onion finely chopped
  • 2 pounds lean ground turkey (or beef)
  • 1½ tablespoons olive oil
  • Green onions (garnish)
  • Cilantro (garnish)
  • Tomatoes (garnish)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F.
  2. Peel and slice potatoes (about ¼“ thick), then boil until tender (about 8 minutes). Drain and set aside.
  3. Heat olive oil over medium-high heat, saute onions and peppers until soft (about 5 minutes), and set aside.
  4. Add turkey to skillet and cook with 1½ teaspoons salt and ¼ teaspoon of cayenne and cumin. Heat until turkey is cooked through (about 8 minutes). Drain and set aside.
  5. In a saucepan, toss shredded cheese with cornstarch until well coated. Place over medium-high heat and stir until cheese begins to melt.
  6. Add ½ milk and incorporate into cheese, continuing to cook and stir. Add milk until completely incorporated and queso is smooth and creamy.
  7. Add remaining 1½ teaspoon salt and ¼ teaspoon cayenne. Remove from heat.
  8. In a cast-iron skillet or baking dish, pour about ½ cup of queso, top with a layer of potatoes, then top with peppers and onions, followed by turkey. Add another ½ cup of queso, then continue with another layer of potatoes, peppers and onions, and turkey. Finish with a layer of potatoes and cover with remaining queso and shredded cheese.
  9. Cover and bake for 25–30 minutes or until bubbly and brown.
  10. Enjoy!

Watch the recipe video here:

Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.Have real milk and everything you need for this crowd-pleasing recipe delivered to your door. https://www.instacart.com/

Posted by Tasty on Monday, April 16, 2018

Breakfast

Cheesy Pull-Apart Bread With Tomato Soup Fondue

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Cheesy Pull-Apart Bread With Tomato Soup Fondue
This pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Cheesy Pull-Apart Bread
  • 24 ounces pizza dough
  • 9 slices Cooper Sharp White American Cheese, stacked and cut into 1-inch cubes
  • ½ cup butter
  • 2 cloves garlic, crushed
  • ½ cup grated parmesan
  • Salt
Tomato Soup Fondue
  • Olive oil
  • 1 clove garlic, crushed
  • 1 pint cherry tomatoes, finely chopped
  • ½ teaspoon red wine vinegar
  • ½ cup chicken broth
  • 1 ½ teaspoons cornstarch
  • 1 ½ teaspoons water
  • 1 cup cubed Cooper Sharp White American Cheese
  • Salt
  • Pepper
  • Garnish
  • Chopped parsley
Instructions
  1. Preheat oven to 375℉.
  2. Cut the dough into 1–2 ounce pieces. Flatten one dough ball in the palm of your hand.
  3. Place a cube of cheese in the center and fold the edges over to cover it, pinching to seal
  4. it closed. Repeat with the rest of the dough.
  5. Place a ramekin in the middle of a parchment-covered baking sheet. Place the dough
  6. balls ½ inch apart and make two rings around the ramekin to form a wreath.
  7. In a bowl, melt the butter and add the crushed garlic, then brush the garlic butter mixture
  8. over the top. Sprinkle with parmesan cheese.
  9. Bake for 20–30 minutes until the dough is golden brown.
  10. To prepare the tomato soup fondue, add a drizzle of olive oil and the crushed garlic to a
  11. saucepan. Sauté gently for 1 minute until fragrant.
  12. Add chopped tomatoes and sauté for 6–8 minutes until soft.
  13. Add red wine vinegar and broth. Simmer a few minutes longer until slightly reduced.
  14. In a small bowl, mix cornstarch and water to make a slurry, then add to the tomatoes and
  15. simmer for another minute until thickened.
  16. Turn the heat to low and add cubed Cooper Sharp White cheese. Season with salt and
  17. pepper. Stir until melted.
  18. Once the wreath is out of the oven, spoon the tomato soup fondue into the ramekin and
  19. brush the bread with another layer of the garlic butter mixture.
  20. Finish with a sprinkle of chopped parsley.
  21. Enjoy!

Watch the recipe video here:

Cheesy Pull-Apart Bread With Tomato Soup Fondue

Cheesy Pull-Apart Bread With Tomato Soup FondueThis pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!

Posted by Tasty on Friday, April 20, 2018

Breakfast

Ice Cream ‘Box’ Cake Pops

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Ice Cream 'Box' Cake Pops
Make the most of that ice cube tray with these delicious ice cream cake pops! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 15 oz (450 g) yellow cake mix, 1 box, prepared according to package instructions, cooled
  • ½ cup (50 g) vanilla frosting
  • 1 cup (145 g) vanilla ice cream, softened
  • 1 cup (100 g) chocolate cookie, crushed
  • 1 cup (145 g) chocolate ice cream, softened
  • 2 cups (340 g) white chocolate, melted, plus 2 tablespoons, divided
  • whipped cream, for decorating, optional
  • sprinkles, for decorating, optional
SPECIAL EQUIPMENT
  • 24 ice pop sticks
  • foam board, optional
Instructions
  1. In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
  2. Press 1 tablespoon of the cake mixture into each of the divots of an ice cube tray.
  3. Spread 1 tablespoon of vanilla ice cream over the cake. Sprinkle with 1 teaspoon of crushed cookies.
  4. Spread 1 tablespoon of chocolate ice cream on top (the ice cream might melt and mix slightly).
  5. Freeze for 30 minutes.
  6. Dip the ice pop sticks into 2 tablespoons of melted white chocolate and press them into the centers of the ice cream cake pops. Freeze for at least 8 hours, until solid.
  7. To make the cake pop holder, cut 3 2-foot by 5-inch (½ meter by 13 cm) strips of foam board. Place tape in between each layer, one on top of the other, so you have 3 layers of foam board. Carefully create 24 ½-inch (1 cm) slits 2 inches (2 cm) apart with a precision knife. Cut deep enough so you puncture the second layer of foam board. Each cake pop should easily push into the board and stand upright.
  8. Use a butter knife or offset spatula to loosen the ice cream cake pops from the ice cube tray.
  9. Add the remaining melted white chocolate to a tall drinking glass. Working 1 at a time, pull each cake pop from the ice cube mold and dip into the melted white chocolate. Place the cake pops in the cake pop holder or on a plate and keep in the freezer until ready to serve.
  10. Decorate the cake pops with whipped cream and sprinkles, if desired.
  11. Serve immediately.
  12. Enjoy!

Watch the recipe video here:

Ice Cream Cake Pops

Make the most of that ice cube tray with these delicious ice cream cake pops! ?Get the ice cube tray needed to make this recipe right HERE: https://bzfd.it/2LqGn4U – We may make some $$ if you buy!FULL RECIPE: https://tasty.co/recipe/ice-cream-box-cake-pops

Posted by Tasty on Friday, July 27, 2018

Main dish

Apple Pie Jello Shots

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Apple Pie Jello Shots
Apple Pie Jello Shots
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CRUST
  • 1 ½ cups (125 g) graham cracker crumbs
  • ⅓ cup (65 g) granulated sugar
  • ½ tablespoon cinnamon
  • 7 tablespoons unsalted butter, melted
FILLING
  • 1 cup (240 mL) apple juice
  • 1 ½ fl oz (44 mL) cinnamon whiskey
  • ¾ cup (180 mL) vodka
  • 2 packages unflavored gelatin
  • whipped cream, for serving
  • cinnamon, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
  3. In a greased 6-cup muffin tin, press the graham cracker mixture firmly into each cup, ensuring it evenly coats the sides and bottom.
  4. Bake for 7-10 minutes, or until the butter has been fully absorbed by the graham cracker crumbs.
  5. Freeze the crusts for 15 minutes.
  6. In a small saucepan, add the apple juice, cinnamon whiskey, and vodka.
  7. Add the gelatin and bring to a simmer over medium heat, whisking until the gelatin is dissolved.
  8. Remove the pan from the heat. Using a baster, fill cooled graham cracker crusts with the gelatin mixture.
  9. Refrigerate for 30 minutes, or until the gelatin is firm. Cut each cup into quarters and garnish with whipped cream and cinnamon.
  10. Enjoy!

Watch the recipe video here:

Apple Pie Jello Shots

Apple pie in jello shot form? Yup, we went there. And they were delicious. ?FULL RECIPE: https://tasty.co/recipe/apple-pie-jello-shots

Posted by Tasty on Saturday, April 21, 2018

Breakfast

3-ingredient Creme Brulee

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3-ingredient Creme Brulee
Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup (70 g) vanilla ice cream
  • 1 egg yolk
  • 1 tablespoon sugar
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  3. Add the egg yolk into the melted ice cream and whisk well.
  4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  9. Enjoy!

Watch the recipe video here:

Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️FULL RECIPE: https://tasty.co/recipe/3-ingredient-creme-brulee

Posted by Tasty on Saturday, April 21, 2018