" It's one of my own recipes: peach crème brûlée with a brandy crust." She paraded it past Daniel's eyes. "See," she said, "I made your favorite. Of course I perfected it considerably these past few weeks." She kept walking and deposited the dish in front of Troy. She poured over it a good douse of brandy, then rummaged in her apron and drew forth a long match. One flick and the brûlée ignited in a crown of blue flames. Troy's eyes widened with childish pleasure.
"Here you go, my big man." Her spoon crunched into the caramelized topping and reemerged with rich, creamy, peachy dessert. On the plate, the velvety brûlée glistened with delicious, crackly caramel. Jasmine pushed forward a glass of Robert Mondavi's luscious Moscato d'Oro.
"Bon appétit. "

― Nina Killham , How to Cook a Tart