Today we finished the crèmes brulées by coating the top of the baked custard with sugar and heating it with a blowtorch. They were amazing! They perfectly crispy on top and cool and creamy inside. Yum!
We served them on top of doilies (as is customary, apparently) and put some raspberries and a sprig of mint on top of them. We served them with shortbread squares. That is atypical...in fact, crèmes brulées are almost never served with cookies of any sort. But the cookies are one of the learning objectives, so the chef decided that we should plate them with the crèmes brulées.
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