Glad you laughed, Robert.
I made crème brûlée from scratch: basically using this recipe
, sprinkled with sugar and torched to caramelize the sugar before serving. It was divine. Don't put it under broiler, just torch it and spill the liquid caramel evenly over the entire surface. Let sit a few minutes. Tap with a spoon; it should be glass hard. Consume immediately. If you make more than you can eat, always torch before serving. Caramelized sugar doesn't hold up well. Enjoy.












