Creme Brulee

Crème brûlée — "burnt cream" in French — is a classic custard dessert with an unmistakable ritual: the satisfying crack of a thin, torched sugar crust giving way to a cool, silky custard beneath.

Ours is baked slowly in a water bath to keep the custard tender and trembling, then finished à la minute with a blowtorch to set the caramel crust. The contrast is the whole point: glass-like sugar above, pillow-soft vanilla beneath.

We use local eggs, full-fat dairy, and real vanilla — no shortcuts, no stabilisers. Each ramekin is portioned and baked the same day it leaves our kitchen.