Crème brûlée – perhaps the most French dessert of all

Smooth and velvety vanilla custard made with loads of fresh cream, and a crispy, golden layer of caramellised sugar on top. As classic French as it gets.

Pardian crème brulé is made from 68% fresh cream and fresh eggs. It is sold two in a box, frozen.

Just take the crème brûlée out from the freezer an hour before serving, sprinkle it with sugar and caramellise it for a minute in the oven  -or use a kitchen torch if you have. Et voilà !