1 pint of Organic B&J Vanilla ice cream ( other flavors may be used. Smooth flavors work best. Break up chunks if using chunky flavors)
2 Organic eggs
2 tsp. Organic sugar
1 tsp. Organic vanilla
1/2 cup Organic sugar, reserve for "burnt sugar crust"
4 oven proof ramekins for custard
Soften ice cream to a liquid state. You can empty the pint into a bowl and leave in the refrigerator for a few hours. Do not heat at high temperatures to melt ice cream.
Pre-heat oven to 250 degrees
Place four ramekins in a pan with water half way up the sides of the ramekins.
Beat the eggs only until well blended, no more then 15-20 seconds. Pour eggs, sugar, and vanilla into softened ice cream and stir until well blended. Pour crème mixture into ramekins. Place pan with water and crème mixture into oven for 1 1/2 hours. Custard is done when top is firm and jiggles slightly in the middle when shaken. Remove pan from oven and cool custard to room temperature. Note, you will see holes on top of the custard from the air in the ice cream having escaped--this is normal. When completely cooled, cover with food wrap and store in the refrigerator.
To create burnt sugar crust:
Immediately before serving, pour a liberal amount of sugar on the top of the first custard, pouring any excess into the next ramekin. Continue until the tops of all four ramekins have a thin layer of sugar. Caramelize the sugar by placing the ramekins under a broiler on the top rack or by using a small culinary flame torch. Note this step goes quickly, remove when sugar on the custard turns golden brown. Serve immediately.