Olive oil, tomatoes, goat cheese, and bow tie pasta are combined. The world’s best spaghetti dish is this one! One day I cooked it up rather than offering a filling pasta dish. This recipe is made with goat cheese.
| Total Time: | 3 hrs 45 mins |
| Servings: | 2 |
Ingredients
- 1 cup Frozen desserts, ice cream, vanilla
- 2 large egg yolks
- 2 tablespoons Sugars, granulated
Instructions
- Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
- Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
- When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don’t, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don’t burn. Serve immediately.
Reviews
This was far eggier than I would have preferred. It was incredibly quick and easy to prepare. I wouldn’t serve it to guests. I probably wouldn’t make it again, unless I had some weird need. I tried using the broiler part of my toaster oven to finish the sugar topping but that NEVER worked. It did work in my oven, but it took a while.
Made this with 4-year-old grandchild today, it turned out great, even though we skipped the broiled sugar, so it was really only 2-ingredients.