Creme brulee

For a while now I have been on a mission to cook a perfect creme brulee. My first two attempts were not great. The taste was fine, but the texture was gloopy, thin, and all wrong. However, I now believe I have found a foolproof recipe. I’m now thinking about other flavours I could make. Chocolate? Cardamom? Coffee? Citrus?

(The side benefit of making creme brulee or any kind of custard is that there are eggs whites left over, and egg whites mean… pavlova!)