Last week, I showed you a recipe for Crème Anglaise, and the recipe yields more than I needed to use with my pancakes. The logical thing was to use the leftovers for Crème Brûlée…obviously. The problem that arose, was that I also wanted some kind of tart and didn’t think it was smart to make tarts and Crème Brûlée, so I combined the two and it turned out to be dessert heaven. It also gave me an excuse to finally use the kitchen torch my mom gave me for Christmas.
The flaky tart crust worked incredibly well with the creamy filling and crisp, sugary shell. The whole thing just melts in your mouth. It was the perfect compromise for my “tart or Crème Brûlée” dilemma. I wish all decisions were that easy.