These days a crème brûlée needs to be pretty unique to get our attention. Chef Travis Brust, who helms the kitchen at the historic Williamsburg Inn, has a bi-level version that succeeds. He makes a syrup of crème de cassis, port, cinnamon, and star anise, then drizzles it into ramekins before adding the requisite custard, which he soups up with white chocolate. The syrup needs to be heated to 228°F in order to reach the correct consistency (pastry chefs will recognize this as the thread stage), so make sure your candy thermometer is taking accurate readings.
