I can't argue with that. You're right, Creme Brulee is a classic. It has been around since before we were all born. I'm old enough to have been taught and served the classic dessert.
I guess there is two schools of thought.
One from the front of the house and one from the back.
From the FOH, it's a classic dessert. From the BOH, I guess I use the word fad for lack of a better term.
For the last couple of decades the Creme Brulee has been bastardized, modified, deconstructed, turned on it's side, frozen etc. Maybe a better term would be transmogrified.
When I dine out and order a classic, that's what I expect, or something close. Order a creme brulee, it could arrive in a puff, sugar, florentine, plastic, merengue, etc. shell. The custard could be a quick, additive thickened pudding, and you never know what's arriving at your table. So I guess I use fad for the period of time the classic becomes convoluted. If I order Baked Alaska, I wouldn't expect it to arrive in a soup bowl, cake cubes on the side with a meringue topping.
We met friends at our local upscale hotel restaurant for dinner the other night. I ordered the Creme brulee for dessert. It was a perfect custard, with a hot iron bruleed top, served in a glass dish.
A perfect classical desert. The pastry Chef did garnish the serving plate with scooped brulee star apples and creeping snow berries. To me, that was a classic dessert.
Personally I feel the term classic dessert is one is one that is produced by a tailored formula year after year. course, I am an old fart Chef :>)