your gonna need 450g or ml of whipping cream, 2 vanilla pod, 6 egg yolk, 70g sugar

Tensai: extra sugar to carmalize for later

Tensai: first heat ur oven to 150c
Tensai: put the cream in a saucepan and then cut the pod in half
Tensai: scrape the seeds
Tensai: then add both the seeds and the leftover the cream
Tensai: to the cream*
Tensai: this is for infusing
Tensai: put this before bring cream to boil
Tensai: use medium heat not high cuz u can burn milk solids in cream making it
taste bitter
Tensai: right before boiling( when it starts to bubble) take it off heat and Put
the egg yolk in a bowl
Tensai: add the 70g sugar to it and then pour the cream
Tensai: when u do this
Tensai: u need to whisk fast or u can add the cream slowly
Tensai: do u have ramekins?
Tensai: to bake the creambrulee
Tensai: do u have a tray for roasting?
Tensai: u pour the mixture from creambrulee into the ramekins
Tensai: then place them on a tray
Tensai: and add hot water
Tensai: to the tray
Tensai: until halfway
Tensai: deep-sided roasting tray will do
Tensai: i will show a picture
http://www.chefdepot.net/graphics11/aluminum_roast_pan.jpg
Tensai: hot water has to be to halfway
Tensai: k
Tensai: ?
Tensai: this is to prevent egg couglation
Tensai: or overcooking
Tensai: bake it for 40 mins
Tensai: to check if its done
Tensai: shake the traty
Tensai: tray
Tensai: if its wobbly then give it 5-10 minutes more
Tensai: when its set
Tensai: remove the ramekin from water
Tensai: then cool it
Tensai: do u have a torch??
Tensai: after its cool
Tensai: get a tissue
Tensai: dry the sufrace
Tensai: surface of the creambrulle
Tensai: its gonna be moist so make sure to take out as much water from the surface
as you can without damaging it
Tensai: till here any prob?
Tensai: add sugar on top and swirl it
Tensai: twist*
Tensai: u have then a thin layer of sugar on top of it
Tensai: then with torch heat the top until u get dark brown color
Tensai: thats carmalizedd
Tensai: carmalized*
Tensai: pre-heat oven to 150c before u start then cut vanilla pod in half and take
seeds out. put them with the pod in the cream then heat up the cream on low-medium
heat till right before boiling then take it off
Tensai: u need to seperate egg yolk from egg white
Tensai: in a bowl add the egg yolk then the 70g sugar and whisk
Tensai: then pour cream slowly and whisk it
Tensai: then put it in a measuring cup and pour it in ramekins
Tensai: till 3/4 to the sides