If you need to add a shortbread cookie can’t go wrong
boatchic
More crackle top, less fruit
-myeyeshaveseenyou-
I’ve done candied walnuts on Italian meringue dots before and then a quenelle of ice cream.
But also crème brûlée can just be plain, it’s a dish that speaks for its self
If I was going down the fruit route I would try to leave the strawberries more whole and then cascade the fruit
Twat_Pocket
Fan the strawberries out at an angle (laying down) rather than sticking straight up like sky scrapers.
REMUv777
A mint leaf to scrape off before eating
Brief-Procedure-1128
Garnish with nothing
thegrand_wizardking
I wouldn’t bother with anything apart from some very light icing sugar and on the side a couple of shortbread biscuits
Fuzzy_Firefighter_51
Don’t use strawberries and raspberries at the same time. Garnish w/mintsprig
chocolatecroissant9
No garnish, let the creme brulee speak for itself
The worst creme brulee garnish Ive ever seen was “crushed nuts and chocolate crisps” Basically tasted like cheap hot chocolate powder.
lightsout100mph
Defeat the purpose
WhiskyGravyTango
That’s not garnished? Stop.
SleepyBoneQueen
Where is the ramp??
rabbidasseater
Creme brulee doesn’t require a garnish as such. But served on a larger base plate with shortbread as an accompaniment is fine.
RainMakerJMR
Less is more with this one. Work on your brûlée a bit, might be the photo but the top doesn’t look like it would snap if you hit it. Use twice as much sugar, hold the brûlée at an angle like 30 degrees, while torching, and rotate it so the sugar runs to all sides. this will help it brown very evenly too.
If you have nice plate ware you don’t need to work so hard. If it’s very plain white dishes I’m OK with a very small piped dot of whipped cream and a single raspberry and mint leaf at the very edge.
Sea-Career9381
Less
Existential_Sprinkle
Really work on perfecting the brulee part and put a couple small cookies on the side
memon17
The 🦶 the 🐬 , really.
blueblissberrybell
Agree with the majority and I also can’t actually think of a garnish that would work. I’ve seen wilted mint leaves a lot, don’t really rate that either.
Once worked with a chef who cracked the top of a tables brûlées and squished a whole strawberry deep into each centre.
I was just like ‘no…why??’
Don’t crack another’s brûlée. It’s criminal
dangerrnoodle
I don’t know, but I like the Berry City you’ve created on Lake Creme Brulee.
SuperDoubleDecker
Everything doesn’t need garnishment
I don’t even want that fruit on mine. Just be good.
boom_squid
No garnish. Just beautifully brûléed custard.
Evalover42
One single nice and big blueberry (with as dry an outside as you can) on the very edge of the top, rest of fruit next to brulee dish on the side, all on a larger plate.
Don’t want the fruit juices (or any other moisture) disolving and ruining the nice glassy sugar top.
Khephran
Spun sugar
chain_me_up
I go to a local place with a yummy creme brulee and the only garnish is a flash-frozen fresh raspberry crumbled on the top, it is SO good.
drixrmv3
What about a SECOND crème brûlée as a garnish.
jack_seven
Garnished brule should be a crime
eduardost1
Drop the garnish.
slothvibesss
I see fingers…
guiltycitizen
None
Hour_Type_5506
The texture and color of the brûlée is the garnish. If you feel anything else is needed (which would cause the French to roll their eyes even harder), it has better be the juiciest, sweetest, most succulent single berry in existence. Choosing a some random strawberry for its “this one’s near-enough” color or for the opportunity to fan cut is the wrong choice. Like a good cheese, the brûlée stands alone.
pxanderbear
Dont
Any_Brother7772
Yesh, leave the garnish. It’s a brulee not a tart
Daleksinholez
Serve on a plate with some shortbread biscuits. There’s no need to put anything on top of the brûlée
Playful_Context_1086
Put all those berries in a little bowl on the side.
NessusANDChmeee
Optional garnish, only blueberries and raspberries. Strawberries stack dumb. Good work
CongregationOfFoxes
I kinda super vibe with the berries just not as a garnish, maybe set up on a small side plate ?
37 Comments
No garnish needed for creme brulee
If you need to add a shortbread cookie can’t go wrong
More crackle top, less fruit
I’ve done candied walnuts on Italian meringue dots before and then a quenelle of ice cream.
But also crème brûlée can just be plain, it’s a dish that speaks for its self
If I was going down the fruit route I would try to leave the strawberries more whole and then cascade the fruit
Fan the strawberries out at an angle (laying down) rather than sticking straight up like sky scrapers.
A mint leaf to scrape off before eating
Garnish with nothing
I wouldn’t bother with anything apart from some very light icing sugar and on the side a couple of shortbread biscuits
Don’t use strawberries and raspberries at the same time. Garnish w/mintsprig
No garnish, let the creme brulee speak for itself
The worst creme brulee garnish Ive ever seen was “crushed nuts and chocolate crisps” Basically tasted like cheap hot chocolate powder.
Defeat the purpose
That’s not garnished? Stop.
Where is the ramp??
Creme brulee doesn’t require a garnish as such. But served on a larger base plate with shortbread as an accompaniment is fine.
Less is more with this one. Work on your brûlée a bit, might be the photo but the top doesn’t look like it would snap if you hit it. Use twice as much sugar, hold the brûlée at an angle like 30 degrees, while torching, and rotate it so the sugar runs to all sides. this will help it brown very evenly too.
If you have nice plate ware you don’t need to work so hard. If it’s very plain white dishes I’m OK with a very small piped dot of whipped cream and a single raspberry and mint leaf at the very edge.
Less
Really work on perfecting the brulee part and put a couple small cookies on the side
The 🦶 the 🐬 , really.
Agree with the majority and I also can’t actually think of a garnish that would work. I’ve seen wilted mint leaves a lot, don’t really rate that either.
Once worked with a chef who cracked the top of a tables brûlées and squished a whole strawberry deep into each centre.
I was just like ‘no…why??’
Don’t crack another’s brûlée. It’s criminal
I don’t know, but I like the Berry City you’ve created on Lake Creme Brulee.
Everything doesn’t need garnishment
I don’t even want that fruit on mine. Just be good.
No garnish. Just beautifully brûléed custard.
One single nice and big blueberry (with as dry an outside as you can) on the very edge of the top, rest of fruit next to brulee dish on the side, all on a larger plate.
Don’t want the fruit juices (or any other moisture) disolving and ruining the nice glassy sugar top.
Spun sugar
I go to a local place with a yummy creme brulee and the only garnish is a flash-frozen fresh raspberry crumbled on the top, it is SO good.
What about a SECOND crème brûlée as a garnish.
Garnished brule should be a crime
Drop the garnish.
I see fingers…
None
The texture and color of the brûlée is the garnish. If you feel anything else is needed (which would cause the French to roll their eyes even harder), it has better be the juiciest, sweetest, most succulent single berry in existence. Choosing a some random strawberry for its “this one’s near-enough” color or for the opportunity to fan cut is the wrong choice. Like a good cheese, the brûlée stands alone.
Dont
Yesh, leave the garnish. It’s a brulee not a tart
Serve on a plate with some shortbread biscuits. There’s no need to put anything on top of the brûlée
Put all those berries in a little bowl on the side.
Optional garnish, only blueberries and raspberries. Strawberries stack dumb. Good work
I kinda super vibe with the berries just not as a garnish, maybe set up on a small side plate ?