Creme Caramel

Begin by thoroughly whisking the egg yolks until they become a light, almost white mixture. Meanwhile, bring the cream to a boil in a heavy-bottomed saucepan and let it simmer for exactly 30 seconds. Then, without delay, carefully pour the hot cream into the whisked egg yolks, stirring continuously and vigorously to ensure the mixture is smooth.

Pour the cream and egg yolk mixture back into the saucepan and gently heat over low heat, stirring constantly. It's important not to let the mixture boil, to prevent the yolks from curdling. Continue heating until the cream thickens to your desired consistency. Then, pour the finished cream into individual oven-safe molds, let it cool to room temperature, and then refrigerate for at least 8-12 hours to allow it to fully stabilize and chill.

Two hours before serving, remove the chilled cream from the refrigerator and evenly sprinkle each portion with a thin layer of powdered sugar. Just before serving the dessert, preheat the grill to its maximum temperature. Place the cream molds as close as possible to the hot grill coil. Watch the process carefully: the sugar should quickly melt and turn a beautiful golden-brown, forming a crispy caramel crust. For even caramelization, you can turn the molds several times. The main thing is to act quickly so that the inside of the cream remains cold and delicate. Serve this exquisite dessert immediately, enjoying the contrast of temperatures and textures.