This cream custard dessert of Creole origin is prepared in the same way as crème anglaise, only with less sugar and replacing milk with cream. Custard is chilled in a mould or ramekins, the top is sprinkled with white or brown sugar and caramelized under a broiler until a crisp coating forms. If the top is sprinkled with praline, the custard is called crème brûlée pralinée.