Creme brulee is recipe wise a thicker creme anglais set in a container rather than blended into a liquid. I found that by covering the ramekins with food wrap or lid really gives the final product a very smooth surface. Macha (green tea powder that is purely grounded green tea leaves) has such a wonderful flavour and is excelent as an addition to vanilla or by itself.

And that blow torch is a mean tool.

Sugar + Fire