Bilddatei Creme Brulle by Holst Porzellan

Crème-Brûlée-Dishes

The original Alsatian crème brûlée is one of the most popular desserts on the market. In addition to the requisite skills, it is important to note that specialised equipment is required for the preparation and serving of this dish. It is important to note that a true Alsatian crème brûlée cannot be made simply by baking. Despite the various spellings and names for this dessert, including crème bruller, crème brulee, créme brulle, craime brulle, crème brulle, crème brûlée, and many more, there is only one correct way to serve it: the original.

The classic porcelain bowl with spoon handles and the flame relief on the side of the handles symbolises and guarantees the connoisseur the correct preparation, in which the sugar on the top of the crème is caramelised with an open flame. Serving a French crème brûlée outside of a bowl designed for this purpose is not in keeping with the standards of a professional chef. In Germany, the crème brûlée dish is regarded as a mere "plain" egg dish. In this country, we serve strips of fine Girolle chocolate or high-quality finger food components in a miniature version of the crème brûlée bowl. At Holst Porzellan, the crème brûlée bowls are part of the "Refractory porcelain" range.