Crème brûlée seems like the intimidating sort of French dessert meant only for bougie restaurants. Even though the traditional version is relatively straightforward with a manageable ingredient list, the technique is what's likely to scare off new bakers. Custards belong to a finicky category of their own. Avoid the stress and insecurity of a proper crème brûlée, and make this cheater version with ice cream. Crème brûlée normally requires the careful tempering of eggs with scalding cream. If you mix everything correctly, you’ll be rewarded with a silky custard after baking. However, if you don’t, you could end up with a broken custard, a lumpy custard, or one that never sets. Lucky for us, v
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