Creme Brulee: Delightfully Creamy Classic

Whisk egg yolks and sugar together in a bowl until combined.

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Slowly whisk hot cream mixture into egg yolks to temper.

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Strain custard through a sieve to remove any lumps (optional).

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Pour custard into ramekins and bake in a water bath.

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Chill custard completely in the refrigerator.

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Sprinkle a thin layer of sugar evenly over the chilled custard.

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Use a kitchen torch to caramelize the sugar on top.

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Hence the dish is ready to serve

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