Steps

1. Put 100cc milk and 1 pack heavy cream into a pot.
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2. Heat the pot over medium heat. Do not boil; warm until small bubbles form lightly around the edge of the pot.
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3. Separate the eggs into yolks and whites, and put the yolks from 3 eggs into a bowl. 【Tip!】 Removing any remaining white bits from the yolks by hand will result in a smoother finish.
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4. Add 30g sugar to the bowl of egg yolks and whisk until pale. 【Tip!】 Over-whipping can incorporate air, making bubbles more likely later, so avoid mixing too much.
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5. While whisking, gradually pour the warmed milk and heavy cream into the bowl with the mixed egg yolks and sugar. 【Tip!】 Place a damp cloth under the bowl to keep it stable. Do not pour all at once; pour slowly while mixing to prevent the egg yolks from cooking.
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6. Once thoroughly mixed, the custard base is complete. It will turn out smooth even without straining.
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7. Preheat the oven to 160°C.
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8. Pour the finished custard base evenly into 4 heatproof ramekins.
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9. Arrange the ramekins on a baking tray and fill the tray with hot water (be careful not to tip the ramekins).
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10. Bake in the preheated oven at 160°C for 30 minutes. If you don't have an oven, a steamer can also be used.
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11. Once baked, remove from the oven and carefully remove the aluminum foil to avoid spilling hot water. 【Tip!】 Gently jiggle it; the best consistency is when it wiggles like pudding. Even if it's not completely set, it will firm up when chilled.
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12. Let it cool slightly, then cover with plastic wrap and chill thoroughly in the refrigerator for half a day to overnight.
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13. Sprinkle your desired amount of sugar evenly over the surface of the chilled crème brûlée. Spread the sugar by rotating the ramekin. 【Tip!】 It's recommended to leave a small gap around the edge of the ramekin, as sugar on the rim can make it difficult to clean.
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14. Torch the sugar with a kitchen torch until it caramelizes. 【Tip!】 Perform this under a range hood as smoke will be produced. Be careful not to over-torch, as it will burn.
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15. After torching, the ramekins will be hot, so let them sit for a few minutes before serving. Enjoy the freshly torched crispy caramel layer and the melting crème brûlée.
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