This particular post, however, will be short and sweet. The last time I had attempted to make creme brulee, I had actually made a creme anglaise. The difference being the one I wanted was a custard, and the one I made was a cream sauce.
I made an actual creme brulee in this attempt. I used a recipe from Chef Michael Smith. Those of you familiar with the Food Network will know him from Chef at Home and/or Chef at Large.
The final result was delicious, and custardy!