Creme brulee has a classy kind of elegance to it. When first served, it boasts a sparkling sugar shell that shields whatever delight may hide beneath it. When you bring you spoon to its surface, there’s a satisfying snap as you break through the crisp sugar and dive into the creamy custard below. It’s an impressive dessert to look at, and equally impressive to eat. Creme brulee is on almost any fancy restaurant’s dessert menu, a crowd-pleasure with its simple yet seductive qualities.
Well, me being me, I couldn’t just make vanilla creme brulee. I get a thrill from taking something classic and putting a new twist on it that amplifies the original deliciousness without erasing its classic qualities. Tiramisu is a favorite dessert of mine that is similar to creme brulee in its sophisticated nature and generally large fan base. Furthermore, both tiramisu and creme brulee are technically custard-based desserts. I could not deny these similarities, my little cookies. These things were not mere coincidence; tiramisu and creme brulee were just begging to be fused together.
And thus, we have Tiramisu Creme Brulee.