Crème brulee, or "burnt creme," or crema catalana in Spain (Crème brûlée or crème brulée for Francophone purists) is one of those classic desserts that's both simple and elegant. My first experience with crème brulee was in England. I'd had, and enjoyed, and even made egg custard before, but my Scottish host had covered her egg custard with an egg-shell thin crust of slightly burned but very sweet crisp sugar. Each mouthful of the delicately flavored custard was accompanied with a crisp wafer of the sugar crust. It was wonderful. She offered to show me how to make it, and I took her up on the offer. If you already know how to make custard it is surprisingly easy, since the last step is simply to place the ramekins of custard under a broiler so that a thin layer of sugar sprinkled on the top melts slightly, then solidifies into a golden sugar shell.