[Warming up the sous-vid]
Preheat the Soubid machine at 80.

[Egg water]
Mix eggs, sugar, and salt thoroughly in a bowl.

[Mixing egg water and cream]
Put the cream in a pot and heat it to 70. Slowly pour cream into the egg mixture and stir to prevent separation of the eggs. You can increase the amount of pouring slowly as you pour it.

[Removing foam]
Sift the mixture through a sieve and let it rest for 20 to 30 minutes to allow the foam to rise. Remove all floating bubbles

[Putting the contents in]
Pour 150g of mixture into each JAR slowly at a low point to prevent foam on the surface.If bubbles are formed, a smooth surface is not formed. If you have bubbles, blow the surface quickly and lightly with a torch. If you blow it for a long time, the egg will cook, so please be careful.

[Closing the lid]
Lift the lid and close it tightly only with the tip of your finger. This means that it should be closed so that it can be opened only with the force of the fingertip when unraveling later. To seal it properly, seal it tightly with only the tip of your finger, and if it feels locked, turn it the other way around and close it again in the original sealing direction. The reason to close it this way is to take out the air when the JAR is placed in the Soubled Bath. If you close it too tightly, the trapped air can cause glass and resistance, which can crack or break.

[Cooking the suvid]
Carefully place the JAR in the Soubled Bath and cook for 1 hour.

[Cheering]
Remove from bath and cool at room temperature. Prepare ice water. When the JAR has cooled down, put it in ice water. If completely chilled, seal the lid completely. It can be stored in the refrigerator for at least a week with a seal.

[Making bracelets]
There's not only one way to make a crispy caramelizing layer in creme bristle. Chefs are made with the ingredients and methods of mating. You can make it using your own methods and tools. Remove the lid from the container. If there is moisture on the surface of the custard, remove it lightly using the virtual edge of the kitchen towel. Sprinkle evenly over the surface of the custard using a small sieve or finger to form a layer of sugar. As the amount of sugar increases, the sugar layer will become crispier and stronger caramelized. Set the torch weakly. Hold the torch in your frequently used hand and hold the container in your other hand. As you turn the container, focus the flame on the custard. Adjust the distance between the torch flame and the custard. It will be adjusted from about 10 to 24 inches away. When the color you want comes out, let it rest for 5 minutes to fix the sugar layer. Give it the maximum crispness possible and time to harden.