Crème brûlée is a dessert of rich baked egg custard topped with a thin layer of caramelised sugar that shatters under the spoon. The custard, cream, egg yolks, sugar, and vanilla, is baked gently in a water bath until just set, chilled, then dusted with sugar and torched or grilled until it melts into a glassy, bitter-sweet crust. The contrast of cold silk and crackling caramel is its glory. It is unapologetically rich and must be kept chilled for food safety. Simple in ingredients and exacting in execution, it is the definitive restaurant dessert.