Crème Brulée

My favourite of all puddings – and my father’s too. It must be the richest and most extravagant of all but it is worth every single calorie. When we have it on the menu in the hotel I always hope to have the will-power not to touch any that happens to be left over, but I never do! Tastes vary, with regard to the sugar used for the top of this dream pud, but personally I prefer caster sugar – I find Demerara gives too obtrusive a flavour, and anything which might mask the subtle flavour of v