Crème brûlée

Heat the heavy cream (500 ml) to a temperature of about 70 °C, without bringing it to a boil.

In a separate bowl, thoroughly whisk the egg yolks (4 pcs.) with the sweetener (1 tsp, or to taste).

It is best to use a spoon or fork for this to avoid the formation of air bubbles.

After that, add 100 ml of hot cream to the yolks and gently mix. Then pour in the remaining cream and mix again until smooth.

Prepare a baking dish by pouring hot water into it to a height of about 2 cm. Place it in the lower part of a preheated oven at 140 °C.

Set a rack above the water-filled dish.

Grease the ramekins with butter and carefully pour the cream mixture into them.

Bake the crème brûlée on the rack for 40–45 minutes.

The time may vary depending on the size of the ramekins and the characteristics of your oven.

You can check for doneness by gently shaking the ramekins: if the cream jiggles like soft jelly, it is ready.

If waves form on the surface, let it sit a little longer in the oven.

When the dessert is ready, carefully take it out and let it cool at room temperature, then place it in the refrigerator for 3–4 hours to set completely.

After the cream has set well, sprinkle it with isomalt (3 tsp) and put the ramekins in the oven at the highest temperature for 5–7 minutes, until the isomalt melts.

If you have a culinary torch, you can also use it to melt the isomalt or other sweeteners.