For the brûlé Beat the eggs and sugar. Do not overbeat cause it makes a frothy layer on the brulee and it is not nice. Add the rest of the ingredients and stir. Put the mixture in the ramekins. Put the ramekins in a pan with high sides.
Preheat the oven at 160C.
Put the pan with the ramekins in the oven and add water in the pan to come up to 2/3 of the sides of the ramekin.
Bake until the center is not wobbly. In my case it took 20-25 minutes.
Cool and refrigerate.
30 minutes before serving take it out of the fridge and at the last minute you put some granulated sugar on top and caramelize it with a blow torch.
For the Tuile Melt glucose in a saucepan but not boil.
Add the puree and shift in the flour with the sugar. Finally incorporate the butter and add some spices like cinnamon, ginger etc. Spread the mixture as thin as possible on a baking sheet. Bake at 190C until edges start turning light brown. DO NOT overbake. Also it is a miracle watching the dough fluff up and then collapse and tiny holes start forming as sugar caramelizes… BEAUTY!
Store in an airtight container but make only as many as you need. The rest of the batter can be frozen for later use…