Prune & brandy crème brûlée

When I was small, I was sometimes taken out for dinner by my parents, where I often fell asleep at the table, head down on the starched cloth. If still awake, though, I would always order crème brûlée, with its hard caramel, excited by any opportunity to smash something. I always associate it with grown-up restaurants and evening time, and really wanted to exaggerate this by adding prunes and brandy to make it serious.