After a long series of self-experiments, here is the optimized recipe: Whisk the cream, milk and egg yolk and mix with the rest of the ingredients (never put the sugar on the undamaged egg yolk, because that will make nasty little sugar and egg yolk crumbs that will no longer dissolve completely). Now let everything stand for at least 30 minutes (can also be done overnight). Fill into fireproof molds (4 larger molds for 4 greedy crème brulée fans, or 6 smaller ones) and place on the middle shelf in the drip pan of the oven preheated to 150 ° C. Fill the drip pan to the brim with boiling water and let the cream set for 55 minutes. The top becomes a little blistered and brown, but doesn`t matter. Let the molds cool down (the mixture is still wobbly straight out of the oven, but that changes when it`s cold) and cool in the refrigerator for at least 2 hours (also works overnight). I put the crème briefly in the freezer again before roasting (caramelizing) so that it is really nice and cold. Now the crackling caramel layer comes on top. To do this, I spread about 1 tablespoon of fine, white sugar on each mold (you can also use brown sugar - but be careful, it burns faster) and slowly and evenly flame it over with a flambé burner (Candyman) until a smooth layer has formed. It should also go under the oven grill, but I have no experience with that.
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