Crème brûlée réglisse

There can be a fair amount of debate with a crème brûlée over how thick the crunchy sugar topping should be, how ‘burnt’ (‘brûlée’ means burnt in French), and whether the custard beneath it should be served lukewarm or cold. The answer is… there is no answer. Do what suits you and your preferences. From time to time I like to flavour the custard, just to add variety. If you’re somebody who likes liquorice (I know there are two camps) then you will like the lovely balance that it adds, but d