I let the topping completely solidify and cool for 5 minutes before digging in. My roommate and I were so excited to try — we had waited almost all day for this — that this was by far the hardest step of all.
After a few whacks with the spoon, I broke through the thick sugar topping and dipped into the creamy goodness underneath. Even though I used vegan ice cream, the consistency was extremely close to what you’d find in your favorite French restaurant. I’m sure if I’d used real ice cream the consistency would be almost exactly the same.
I’m seriously impressed with how easy this was to make, especially for a dessert that is considered a fancy indulgence. Just know that the at-home product is definitely a little sweeter than you might expect — but maybe that’s just what we all need right now anyway.
I’ve always been a fan of cooking, but the coronavirus pandemic has forced to be more creative by cooking treats that I thought would be super difficult. This is proof that even seemingly lavish dishes are very attainable — now go surprise your families with some homemade crème brûlée.
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