Why It Works Roasting the fruit until jammy and syrupy ensures the final custards aren't watery or loose. Pouring the custard over the back of a spoon into the ramekins ensures the fruit layer stays intact. While a classic crème brûlée is arguably perfect as is, I see the creamy custard as a blank canvas just waiting to be riffed on. I especially enjoy leaning into the seasons, swapping in pumpkin in the fall or sweet corn at the height of summer. Spring, though, calls for something brighter. Here, I pair the custard with a layer of roasted strawberries and rhubarb—tart, jammy, and just sweet enough—which plays especially well against the custard's richness. At first glance, this dessert looks like any other crème brûlée. It's not until you take a spoonful that a streak of rosy, syrupy fruit reveals itself at the bottom of the ramekin. To be honest, brûléeing the tops isn't strictly necessary.…