5. Turn on the oven at 160 degrees Celsius. We put the molds with cream on a baking sheet and pour hot water to the water level reached half the mold.
6. We send the bake for 40 minutes at a temperature of 160 degrees Celsius.
7. The finished cream should have a consistency like pudding, it should slightly bob, but the surface should be dense.
8. Cool the cream-brulee in the refrigerator for at least 5 hours.
9. After 5 hours, we take creme brulee and sprinkle its surface with a thin layer of sugar.