For a new take (done in old way) on crème brûlée check out what Savoy is doing in NYC. Instead of using a butane torch to brown the top of the custard, they opt to use a branding iron. While you probably won’t find a Crème Brûlée Branding Iron any time soon in your local kitchen gadget emporium, consider that a good excuse to visit the restaurant next time you find yourself in the Big Apple.
(Via Not Martha)