Similar Content to: Crème Anglaise

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface. The sugar caramelizes and hardens into a brittle form on the top of the custard, making a rich and flavorful coating with an appealing appearance over the creamy texture of the custard.