Easy but delicious Crème Brûlée | Cracking the caramelised top 

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I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below.
▶ Crème Brûlée ◀
Quantity: 4 x 90ml ramekins
Heavy Cream 200g
Milk 100g
Egg yolk 50g
Sugar 35g
Vanilla Bean 0.3 pod
① Add half the sugar, heavy cream, milk and vanilla seeds into a saucepan and heat it up to infuse the vanilla.
② Meanwhile, add the other half of the sugar to the egg yolk and whisk.
③ Once step 1 is ready, let it cool down to around 60℃ and pour it into step 2 (tempering)
④ Pass it through a sieve and pour it into the ramekins.
⑤ Bake in a water bath/Bain-marie at 135℃ for 35mins (baking time would be longer for larger ramekins)
⑥ Always, sprinkle sugar and sugar torch it just before serving.
*If you do not have a blowtorch, you can caramelize the sugar (watch the link: • How a pastry chef make... ) and pour it on top of the chilled crème brûlée.
How to store: Never freeze crème brûlée. Keep in the fridge up to 3 days.
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