Recipes
Crème Brûlée
Crème Brûlée
...has a lot of random accents but is really fun to make/eat. Literally "burnt cream," it's actually a rich custard with a crisp caramelized-sugar top.
Best recipe: Cook's Illustrated, as always, offers a good recipe discussed here in a side by side comparison
How-to Photos: Cooking for Engineers also gives a recipe with nice pictures
Torching Video: Cuisine at Home has a good video of how to torch the sugar—the key is moving nice and slow
Lots of discussion about what kind of sugar to use, but I think the CI folks' idea of using "turbinado" or "demerara" sugar (basically raw cane sugar, available in the U.S. under the "Sugar in the Raw" label) gives a good brown sugar taste without normal brown sugar's moisture (which ruins the crispiness).