I am covering the custard layer of creme brulée with sugar as he watches in anticipation.
"How long does creme brulée take?" he asks.
"Just long enough to make the sugar melt together to form a hard crust on top." I answer as I place the ramekin under the broiler.
"Ahh," he says knowingly, nodding his head. After a brief pause he asks, "How long does creme brulée take?"
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