“Crème Brûlée” is a very popular and trendy dessert frequently served in restaurants in New Orleans. It is a creamy, smooth baked custard with a crispy burnt sugar glaze. In the past, I’ve posted recipes for a healthy crème brûlée version using yogurt and fruit and for a recipe for a custard-type “Pumpkin Flan.” Now, with Valentine’s day approaching, I’m making the real deal. This recipe is full of eggs, rich cream and scraped vanilla bean. It will stand up to any crème brûlée recipe served in a restaurant.
