By Jo Pratt
This is a midweek, restaurant-style dessert that certainly beats having plain fruit or yogurt at the end of your meal any day of the week. Of course, if you have a kitchen blowtorch, using that will be quicker than putting the desserts under the broiler, and adds drama to the recipe. The best bit of all is cracking the top of the brûlées with the spoon—the kids love it (and so do I!).