Here are a few tips to help you get it right:
Consistency of the Custard: Achieving the perfect consistency for the custard is crucial. It should be smooth, creamy, and velvety. To achieve this, make sure to strain the custard mixture before pouring it into the ramekins to remove any lumps or air bubbles.
Proper Baking Time: Baking time can vary depending on your oven and the size of the ramekins you're using. It's important to bake the custard until it is set but still slightly jiggly in the center. Overbaking can result in a dry texture, so keep a close eye on it and check for doneness by gently shaking the ramekins.
Cooling and Chilling: Once baked, allow the crème brûlée to cool at room temperature before refrigerating. This helps the custard set further and develop its flavors. Cover the ramekins with plastic wrap to prevent a skin from forming on the surface of the custard as it cools.
Caramelizing the Sugar: The hallmark of crème brûlée is the crisp caramelized sugar layer on top. To achieve this, sprinkle a thin, even layer of granulated sugar on the surface of the chilled custard. Use a kitchen torch to melt and caramelize the sugar until it turns golden brown. Be cautious not to hold the torch in one spot for too long to avoid burning the sugar.
By following these tips and practicing your technique, you'll improve your crème brûlée skills over time. Remember, baking is both an art and a science, so don't be discouraged if it doesn't turn out perfectly on your first attempt. Enjoy the process and have fun experimenting in the kitchen!