this is the one I've been looking for, scalding the milk then adding it to the yolks. This make the custard very smooth and creamy but almost jello like consistency. The Ban Marie is the way to go and don't boil your custard for 10 minutes (OMG YUCK) this only will result in a curdled thick mess that you will have to strain (only to still end up with a thick curdled mess). Mines in the oven now - no curdles, no thick lumps and no straining needed. I do, however pick out the little white things that stick on the yolk, I guess that would be the umbilical cord? Anyway - thanks for a great simple perfect recipe.

WONDERFUL!

Insanely light yet decadently rich just as creme brulee should be! My first time to make at home and better than any I've had anywhere in the world.

Of course I topped with a bit of sugar and used a torch to make a caramelized crust.