The recipe of this crème brulee is from a private kitchen, Legend Concept. One thing makes it unique. Rock sugar is used instead of sugar normally used in the baking world. And the baking time is short, 10 minutes, significantly shorter than recipes I read.
It’s simple and divine. Just my first attempt wasn’t perfect. The flavor was intensive and superb. Hmm, I baked it for a bit long and forgot to cover it with foil during the baking. No problem, it was good though. As a trial, I took 1/2 portion as follows:
4 small ramekins
4 egg yolks
20g rock sugar
sugar for the top
Melt the rock sugar in cream at low heat. Don’t get it boil.
Pour the cream slowly into while whisking the egg yolks
Strain the custard and pour into ramekins. Cover them with foil
Place the ramekins into a tray and pour hot water (about 60C) in until half way full
Bake in bain-marie at 150C for 10 minutes. The centre is still wobble.
Let cool. Refrigerate for 2 hours.
Sprinkle sugar on top. Melt it with a torch. Leave for 5 minutes to get the full flavor. Very nice!
I will experiment another time. Perhaps, slight increase the portion of cream from 150g to 200g. Make sure that the baking time is only 10 minutes and cover it with foil. And use small but deep ramekins to get the best result. The texture in the smaller one was softer.