Crème Brûlée

Another classic baked custard that consists of cream, egg yolks, and sugar baked in a bain-marie in a shallow serving dish made specifically for it. After it has been baked and chilled, a thin layer of brown sugar is placed over the top and then burned with a blowtorch or placed under a salamander or broiler until it forms a warm, brittle crust that entirely covers the smooth, satiny cold custard. When a spoon is dipped into the custard, the crust snaps and shatters.