When you think about French desserts, what’s the first thing that pops into your head? Creme brûlée of course! This is my slight variation on the classic dish adding sweet prunes and armagnac. The most important thing about making a brûlée is making sure you have the caramel crack on the top. To get this right, you will need to use a blowtorch or a brûlée iron. Don’t try to pop it under the grill.
