Crispy Caramel Crème Brûlée

Prepare the ingredients: pour the light cream and whole milk into a saucepan and set aside, and prepare the egg yolks and sugar.

Add white sugar to the egg yolks and stir thoroughly until well combined.

Pour the mixture of light cream and milk into a saucepan and heat over low heat until tiny bubbles form around the edges of the pan, then remove from heat. Gradually add it to the egg yolk mixture in small amounts, stirring continuously while pouring to avoid cooking the egg yolks.

After fully stirring until smooth, strain it once, and the pudding mixture is ready.

Pour into the cupcake liners until 90% full, place the liners in another baking tray, and add hot water to the tray underneath (baking in a water bath). Oven temperature 190°C, bake for 15 minutes. Note: It is recommended to use stiff paper cups or foil cups; if using soft paper cups, a mold is needed for support.

Take out the crème brûlée, sprinkle a layer of sugar on the surface, and bake again in the oven at 190 degrees for 15 minutes.

A caramel color that looks beautiful on the surface, just out of the oven.

Golden in color.

Tender and smooth, rich in milky aroma, my son ate two as soon as they came out of the oven~