From French patisseries to the MasterChef Australia Kitchen, if there’s one dessert that’s inspired every pastry chef in the world to try their hands-on, it’s Crème Brûlée. The art of the appeal of preparing creme brulee is probably the fiery drama of burning the sugar topping. Shiny, burnt sugar tops this creamy dessert, and each bite should blend a bit of crispy caramel, burned just to the very edge of bitterness, with the aromatic flavor of vanilla custard. Often made using pure cream, creme brulee is among the richest of all the custard desserts, and it must be gently cooked in a water bath to prevent curdling and overbaking. Just one spoonful with make you break into Deff Leopard’s “Pour some sugar on me Ooh, in the name of love”!
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