Cream brûlée recipe :

1. *sugar turns into Carmel, when you use the kitchen blow tourch*

2. 1. Preheat oven to 300*.

3. 2.In a small sauce pan low heat, slowly heat the cream to a simmer, but NOT BOILING, or else it will curdle:

4. 3.In a large bowl, whisk together the sugar, egg yolks, and vanilla extract. Whisk: then add orange zest. Whisk again: add the cream to the egg mixture, while mixing.

5. 4.add a pinch of salt: mix again:

6. 5.divide batter into 6 White ramekins cups (amazon) half way, so it can rise: bake for 45 mins:

7. 6.let cook at room temp, about 30 mins: then in fridge for 3 hours:

8. 7. When ready to serve, let them come to room temp. For 10 mins: top with 1 tablespoon of sugar: spread to make even:

9. 8. With a small kitchen blow tourch, heat the top of each custard, until the sugar turns into Carmel evenly: do not burn.