Creme brulee (Crème Brûlée)

Instructions

1. Use wide, shallow ramekins. In deeper, pudding takes longer to bake, meaning your crème brûlée base will be overcooked at the edges and undercooked in the center. The wide and shallow ramekin allows for optimal sugar-to-pudding radio and a more impressive crust.
2. Getting water in the mix will ruin the texture, giving it a pebbled surface and soggy interior. Avoid this problem by adding just enough water in the baking tray, to come halfway up to the outsides of ramekins.
3. Don't use the whole egg. The whole egg will give you the consistency of flan and not the Crème Brûlée.