“What I like about creme brulees is the texture. I like the heat and the cold when I brûlée it,” says Wong. “Also the fact that you can put any flavor into creme brulees.”
And Wong lives up to that sentiment. Although the French version tends to be a vanilla-based dessert, Wong has dreamt up a myriad of imaginative flavor profiles, including honey lavender, bright purple ube, and white chocolate rose.
Each creme brulee starts out with the same core base: egg yolks, sugar, heavy cream, and vanilla beans. Once the base comes together, it’s infused with a handful of ingredients, depending on the flavor -- pandan puree creates the verdant pandan creme brulee, while hunks of crystallized butterscotch and a generous pour of bourbon make a bourbon butterscotch one. Then it’s finished off with a sprinkling of sugar before its torched, creating that distinct, caramelized, crackling shard of sugar.