Crème Brûlée façon Le Cirque

• 4 large egg yolks, at room temperature
• 50 grams (1¾ ounces) granulated sugar

Prepare your mise en place.

Line a hotel pan (or other deep baking pan large enough to hold the dishes) with a clean kitchen towel. Place the crème brûlée dishes in the lined pan. Set aside.

Preheat the oven to 149°C (300°F).

Combine the egg yolks