For Christmas, my brother and sister-in-law got me a kitchen blow torch.  A blow torch!  While a bit intimidating (hello, it’s fire!) I knew immediately that my first use would be a lemon brulee tart.  Thomas Keller serves probably the most famous version at his legendary Bouchon, and this recipe is very close to replicating it.  It’s perfectly lemony and makes a great springtime and summer dessert.  This is definitely not a difficult recipe, and you can use your broiler if you don’t happen to have a blow torch at your disposal because you can use your oven’s broiler instead.  However, to really get that great brulee crunch, you’ve gotta get a torch of your own.