Triple Creme Brulee

This is a work in progress.  The initial results were fantastic, so much so that we decided to work with presentations and flavor combinations, although this is most likely not the final result.  We began with cream and sugar to which we added a double creme brie and salt.  We let this base mixture infuse and then tempered in some egg yolks.  When the creme brulee base was made we let is set overnight and cooked in the morning.  The custard set beautifully and we were then able to work on what to serve with this concoction.  Aki likes custard but not the burnt sugar on top.  I like the two together.  So, our differences became the means in which to add the burnt sugar to the triple creme base.  We made caramel shards and filaments which we could then place on the custard.  Those who want the sugar can eat the two while those in Aki's camp can pick the burnt sugar off.  In order to balance the richness of the custard we added some of our celery relish.  We have used this relish in savory preparations, but it works equally well here.  The dish eats well though I still believe we can take it a step or to further in refinement and aesthetics.  We shall see.