Crème brûlée is the French term for custard with a caramelized sugar topping. Literally, it means "burnt cream" and it's just as popular in Eastern Europe as it is in France. In Poland, it goes by the French name and spalony krem. The hallmark of a good brûlée is a crunchy crust that shatters when tapped with the back of a spoon and provides a delicious crunchy contrast to the creamy custard. Some folks make flavored, fruited or chocolate crème brûlée, but I feel that's just tampering with perfection.
Sign up for the Eastern European Food newsletter
Check out the Eastern European Food forums
Follow me on Twitter
Friend me on Facebook