Serves 4 to 6

A Créme Brûlée differs from a Flan or Créme Caramel in that its caramel top is traditionally made after the custard is baked, the topping is often crisp and it is usually served out of the dish it was baked in instead of being turned out onto a serving plate.  Just like it’s cousins, it begins with a basic egg custard.  It is best to begin your Créme Brûlée the day before you intend to serve it.

1 recipe Basic Backed Custard

Brown sugar

Follow the directions for basic baked egg custard.  You may bake it in individual ramekins or in one larger baking dish.  Remove from the oven and allow to cool.  Refrigerate over night.  About 2 hours before you plan on serving, remove from the refrigerator and sprinkle the top with brown sugar.  Put under the broiler until the sugar melts and begins to brown and bubble a bit.  Remove from the oven and allow to cool before serving.  Alternatively you may melt the sugar with a kitchen blow torch.