Crème Brulée

It has been said that the ideal test for the skills of a chef is the simple omelet, because it is the simple things that are the hardest to accomplish perfectly. I would say that the ideal test for a pastry chef is the simple crème brulée. For me, perfect crème brulée is cool and silky smooth, just firm enough to hold its shape when spooned, with a glass-hard thin, even, dark caramel topping.

It is rarely prepared exactly this way, I suspect because many restaurant chefs a