Crème brulée

• 380ml heavy cream

• 1tbsp vanilla extract

• 45g white sugar add more to your liking about 1 hyphen 3 tsp for the top

• 4 large egg yolks or 5 small 60g

• 100ml full cream milk

Step 1

• pour milk, heavy cream and vanilla into a pot and bring to a simmer (~ 90•c)

Step 2

• add sugar to the yolks and whisk just until dissolved

Step 3

• pour the milk mixture in while whisking continuously, (otherwise the yolks will scrambled)

Step 4

• preheat the oven

Step 5

• pour into ramekins and transfer into a baking tray, cover half way up with hot water

Step 6

• remove the bubbles using a kitchen torch (u can actually minimize the bubbles by gently stir - not whisk like i did- the milk mixture while heating

Step 7

• bake for 25-30 mins (depending on the size) at 150•c (cover with foil if the surface gets too brown)

Step 8

U know it’s ready when the edge sets but the centre jiggles slightly

Step 9

• remove from the oven and let cool completely in room temp, then chill in the fridge for at least 2 hours, preferably overnight (don’t be impatient guys, the texture won’t be the same. nothing beats chilled custard so i promise it will worth the wait )

Step 10

• before serving, add a thin layer of sugar on top, make sure u cover all the creme (don’t be greedy with the sugar guys) and blowtorch until golden brown, wait for a min for the sugar to harden, and then u go