Creme brulée.

I leave you here the recipe of a french dessert, this recipe was given to me by a friend called Alina Bruma. (thanks to her)

About the Creme Brulée recipe, here it is:

In a tall pot you put 2 full cups of sugar; the total amount of sugar should be about 250 - 300 mg (depending on how sweet you want it to be)
You light the fire and you melt the sugar, taking care that the color of the sugar will not turn dark brown , but just simply brown and liquid. While melting the sugar you need to mix the melted parts with the unmelted parts.
Once the caramel is formed, You take the pan out of the fire and you start to rotate it, such that the walls of the pot are covered with the caramel.
You let this cool down. The caramel will become hard.

Separately, you take 3 or 4 eggs, I usually put 4 eggs for an optimum quality. You pour 1 liter of milk on top of the eggs, then i discovered that if you beat the eggs slowly in the milk, until the whole composition becomes unitary (yoke and milk mixed well together), the creme is better.
On top of the milk you cut small pieces of orange peel (just the way I have showed you that picture). You peel one entire orange like this. Do not add any other peel, as it will destroy the creme brulee.

You pour the milk composition on top of the caramel, then you put the pot in the oven at the temperature of 150 deg C for two hours. the creme will form a crust and below the crust it should slowly change the color from white to brown. After 1.30 hours, you check if it is ready with a fork or a spoon. The composition should be coagulated, with juice on top, which is essentially the best part of the creme brulee.

Make sure the eggs and the milk are super fresh. Otherwise your entire work will be spoiled.