Crème Brûlée

Beneath the brittle caramel crust sits a rich, vanilla-scented custard, and the rule for sweet dishes is simple: the wine must be as sweet as the pudding or it will taste thin and sour. What you want is botrytis sweetness with enough acidity to cut the cream and a caramel echo for the burnt-sugar top. Avoid dry wines, which turn harsh against the sugar.