I have a irrational phobia of overcooking my creme brulee whenever I make them. Maybe because I have done it before. Either way, after checking on it every 5-10 minutes for about an hour, it was cooked to perfection – in my opinion anyway.
Recipe from here.
Been working on my chiaroscuro technique. Was pretty happy with the result.
100 Days Of Evelyn 
I got a butane torch in my Christmas stocking and I can’t wait to make creme brulée…any tips you can share as yours looks stunning!