I hadn’t had crème brûlée for years when I came upon it on a restaurant menu last week. Interestingly, rather than serve the classic French dessert in a ramekin, the pastry chef opted for a rather inimitable presentation.
The crème brûlée custard was cut into cubes, arranged on a plate, and then caramelized. A variety of fruity sauces and shredded pieces of cake adorned the dish. The clever presentation inspired this blog post.
