Crème brûlée

Method

1. Start. Warm cream. Whisk yolks and sugar gently; temper with cream and strain.Watch for: Use gentle heat and stir often; remove from the heat as soon as the mixture is uniform so residual heat does not take it too far. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Pour into shallow ramekins set in hot water.Watch for: Work deliberately and stop as soon as the described texture is reached; the endpoint matters more than the clock.
3. Finish. Bake 28–38 minutes to 175°F / 79°C; chill, sugar, and torch.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.