Yes, we need an entire day to celebrate this thick and creamy dessert; chef Steffi D’Souza, of Mulund-based artisanal French patisserie Philomene, would agree. D’Souza’s first bite of creme brulee was in Paris while studying at Le Cordon Bleu. Later, she perfected its technique in the kitchens of Pierre Herme, Royal Monceau Paris, and Refettorio Paris, where she worked and volunteered. Now back in the bay, she has brought more than her love for French desserts; here is her recipe and tips to master creme brulee.

Chef Steffi D’Souza