Two layers, super moist and decadent with a flaky crust. The bottom layer is made from an almond, sugar and butter filling and the top layer has a brown sugar and glucose, orange zest filling with pecan nuts. Let it rest for an hour and try your first mouthful. OMG!Crème brûlée has been traced back in French cooking books as far as 1691. It’s always been a great example of a classical and delicate dessert. It’s easy to prepare with few ingredients. It’s basically a baked egg custard with a brittle crust of caramelised sugar, brought to a higher level. If you enjoy any type of custard I guarantee you will find Crème brûlée the dish to die for.