At first, while enjoying a table red I was bemused by his describing of the sugar-missive as the end-all-be-all of all desserts. By the time I was working my salade et plateau de fromages I was getting annoyed in the way only a teenager can get annoyed with their parents while in public. Jesus H. Christ on rollerskates! What was it about this goddamned crème brûlée that had caught his spirit so?
Annoyance yielded inevitably to considerate curiosity... I needed to have this crème brûlée, I need to swirl its promise of saccharine salvation on my tongue and take its sacrament like an obedient and blindly-believing devotee of its confectionary order!
I learned a valuable lesson then. One I try to employ in daily life when appreciating flavors, sounds and visuals. I owe my dad a lot and this was one of his best lessons. Granted, he might've completely turned me away from desserts immediately after a meal, but hey, that's not such a bad thing. That was one of the best summers of my life.
Follow the jump for three variations on the classic crème brûlée you might want to try at home.