It is not just crème brûlée that is enhanced by the lovely warm colour of caramelised sugar.
Caramelisation and the Maillard Reaction (the interaction of reducing sugars and amino acids or proteins when food is heated) together produce colour and a whole series of deliciously aromatic tastes and smells, like caramel, toasted bread, roasted nuts and malt, to tempt our taste buds.