Creme Brulee

heat (low heat) sugar together with some water (just enough water to cover the sugar), till sugar caramelises (when it turns goldenbrown).

shock the caramel by pouring milk and cream the moment it turns the colour you want it to be, at this point add vanilla.

beat the egg yolks together and temper with the milk mixture. to do this, pour a tablespoon of the milk mixture into the egg yolks while stirring, continue with subsequent tablespoons until the egg yolks feel hand hot.

pour the egg mixture into the remaining milk mixture.

refrigerate for about an hour (opt).

preheat oven to 325 degrees farenheit, and boil some water.

arrange ramekins in a baking tin about 1cm taller then the cups.

pour into ramekins, or coffee cups, by pouring over back of a tablespoon. this will reduce the foaming.

pour boiling water into the tin, making sure the water level is the same as the egg mixture in the cups.

bake for around half an hour, or till when moved, the creme brulee jiggles.

can be served cold or hot.