I am not much of a dessert fan, but the one I can never resist is creme brulee. I am a bit of a snob when it comes to this dessert, because although it really is simple in both design and execution, restaurants have a curious flair for messing it up, either by making it too sweet, too bland, or scorching the sugar crust. The worst offense is pre-caramelizing the crust, then refrigerating the brulee until later. Horrible. Follow this recipe exactly and you won't go wrong.