Crème Brûlée consists of two parts. The custard and the caramelized sugar on top. The caramelized sugar should be hard and will crack when hit with the tip of a spoon.
Créme Brûlée is a decious pastry dessert and I like it very much. But some stores sell it at twice the portion that I want. I think it would be better to offer this dessert in two sizes even if it's just to test the market. Many a time I've wanted to get a créme brûlée but change my mind when I remember I have to force myself to finish all of it. I use the word force because I feel that if I paid for it with my hard-earned money it'll be a wasteful to just throw it away. That's just the way I feel about it.
Did you know that you can actually try to make this dessert in your own kitchen? Be sure you have an oven because the custard has to be baked.
If you go to YouTube and type "how to make crème brûlée" you'll find a ton of videos about it. There's one video that looks so professionally done. The video's title is "Martha Stewart's Crème Brûlée". In the video, Martha Stewart clearly says how much heavy cream and sugar and eggs she is using.
You don't have to stick to one recipe. Every patîsserie/bakery have their own recipe. Some pastry chef like their custard to be sweeter and will add more sugar.
Below, is a still frame from a video I made when I was buying the crème brûlée from a Paul Lafayet Boutique. You can see the sales staff use a small butane torch to caramelized the sugar. Other stores sell their crême brûlée with the sugar on top already caramelized.
