This felt like the kind of dessert you serve when your mother-in-law is coming over or when you want to impress yourself just a little.

The custard baked up silky and smooth, with that signature “tap, tap” sound when we broke through the caramelized sugar crust. I topped ours with strawberries, sliced like little crowns, because Joanna would want it to look pretty.

We ate it after dinner, bellies full. No regrets. It’s light enough to make room for, rich enough to feel indulgent, and honestly? It was just fun to make.

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A Few Notes from My Kitchen:

• This recipe gave me the perfect excuse to buy a kitchen torch. Highly recommend. Watching sugar transform into glassy caramel in seconds is deeply satisfying.
• Don’t skip the water bath—essential for that creamy texture.
• Chill time is non-negotiable. This is not a “last minute” dessert.
• Strawberries worked beautifully here, but raspberries or even a mix of berries would be equally lovely.

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Verdict: ⭐⭐⭐⭐
Loved it. Fancy without being fussy. Would absolutely make again when company’s coming or when I just want to use my new kitchen torch.

445 recipes to go
Gracefully yours,