16. Crème Brûlée
Don't let all the accents confuse you, yes, those two words are what Americans know as creme brulee. Except, and no surprises here, the French do it better. Or rather, they do it correctly. Because the top is caramelized sugar, that's cooked and therefore hardened by a blowtorch, the top is warm which also warms some of the custard, but keeps the center cool. Now that's how you do a crème brûlée.