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A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.

Refers to foods that are sprinkled with sugar and placed under a broiler to caramelize the sugar, forming a hard brittle top.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.