Crème Brûlée is one of my favorite desserts to make.  I love how it goes from thin sugary milk to a thick, creamy custard just from being baked.  Topping it with sugar and caramelizing it with a torch is truly exhilarating.  I first learned to make Crème Brûlée by watching Alton Brown’s Good Eats.  I used his recipe the first time and later tried a different one.  They were pretty similar except for a few alterations in ingredients and amounts. The best thing about this dessert is you can serve it plain or embellish it with fruit and chocolate or anything and it will still be delicious.  So it can be a nice casual or very fancy, formal dessert.