Caramel-Glazed Cream Custard

It’s ironic in this low-fat age that crème brûlée, A rich custard of cream and egg yolks covered with a sheet of caramelized sugar, is one of the most popular desserts served in French (and non-French) restaurants. Of course there’s nothing terribly surprising about its popularity. After all, its richness and creaminess are not only irresistible, they’re irresistibly taboo. Best of all, the fat-starved dieter gets to give a determined whack to the glasslike layer of hardened melted sugar to break through to the creamy delight underneath.