I just had actually two butterscotch creme brulees at two different restaurants. One was offered in a smaller diameter bowl 보다 the other, hence making it around a fifty percent inch thicker. It to be still chilled, with a kind crust coating. The various other was in a broader bowl and warmer, v a quite crust.

The latter could've been warmed before they torched it since by the end, it was extra creamy. The colder version to be thick beginning to end.

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Which to be the an ext proper way to offer it?



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