Creme Brulee: Delightfully Creamy Classic 

Whisk egg yolks and sugar together in a bowl until combined.

Slowly whisk hot cream mixture into egg yolks to temper.

Strain custard through a sieve to remove any lumps (optional).

Pour custard into ramekins and bake in a water bath.

Chill custard completely in the refrigerator.

Sprinkle a thin layer of sugar evenly over the chilled custard.

Use a kitchen torch to caramelize the sugar on top.

Hence the dish is ready to serve