Ask any chef to go back 10-15 years and name the number one selling dessert on their menu and I can guarantee that a crème brûlée would be right up there. Basically a crème brûlée is a baked custard that’s been allowed to cool and then had sugar burnt onto the top of it. It does not get any better! For this wonderful sweet all we are doing is cooking it the same as you would with a crème brûlée, but instead of allowing it to cool. We are serving it piping hot from the oven.
