What is the proper way to temper eggs when making crème brûlée? First, heat up the heavy cream, as aforementioned. Then add the hot, heavy cream to the egg yolks, but only a few teaspoons at a time, while constantly whisking the mixture. Then, gradually pour in the rest of the hot cream in a steady trickle or a ladle-full at a time. The key is to work slowly and gently while pouring. Avoid giving in to impatience and dumping in all the hot, heavy cream at once, and continue to whisk.
The egg yolk and heavy cream mixture should be nice, smooth, devoid of clumpy eggs, and ready for you to transfer to ramekins for baking. This methodical approach not only ensures the custard base for your crème brûlée is velvety and lump-free but also serves as a fundamental skill in the kitchen, applicable to a variety of recipes requiring tempered eggs, such as pastry cream, pasta carbonara, and ice cream.