This turned out to be relatively easy. The most difficult part about making creme brulee — in general — is getting the pans of hot liquid and ramekins out of the oven without spilling. It was a bit tricky, but we were successful on first attempt. This creme brulee is chai flavored. We steeped vanilla bean, 6 cardamom pods, cinnamon, and fresh ginger slices in sugar and heavy cream. We then tempered the beaten eggs with our cream mixture and strained the particles through a China cap. We filled the ramekins and our chef showed us a quick way to get rid of bubbles on the top: use a torch quickly over the surface. Afterward, we carried the hotel pan the creme brulees were in over to the oven. We then poured hot water into the hotel pan. At this moment, I can’t remember how long we baked them for, but it was at 325 degrees and they set well.