Caramel Crème Brûlée

Pour the milk and sugar into a saucepan and stir, cooking until it reaches a false boil.

Mix the whole eggs and egg yolks together evenly.

Pour the milk that has been brought to a near boil into the egg mixture and stir evenly.

Then pour in the light cream and mix evenly.

Sift into the measuring cup.

Pour the crème brûlée mixture into the crème brûlée cups until they are 80-90% full.

Bake with the Gaobi C95 oven using the water bath method at 150 degrees with both upper and lower heat for 40 minutes.

Remove it after baking and let it cool, then place it in the refrigerator to chill for 60 minutes.

Take it out after a few minutes, sprinkle a layer of granulated sugar on the surface, and use a torch to heat the sugar until it becomes slightly caramelized and golden.