This recipe first appeared in our March 2013 issue courtesy Natalie Findlay. You hear the crackle as you break through the crisp shell of caramelized sugar. Your spoon gently meets the rich, smooth custard centre. Bringing the luxurious cream towards your mouth you can see the dark flecks of vanilla bean. Ahhh, crème brûlée. From the finest restaurants to your family dining table, you can achieve the same results by following these instructions. A few general tips before the