donna hay - - BRÛLÉE - pho­tog­ra­phy WIL­LIAM MEPPEM styling STEVE PEARCE

That del­i­cate crack as your spoon breaks through the crisp, GOLDEN SUR­FACE of a crème brûlée, send­ing de­li­cious shards of caramelised sugar div­ing into creamy cus­tard be­low, is one of our most favoured sweet fixes. We’ve em­braced our love for this iconic dessert with these LUXE BURNISHED TREATS, ap­ply­ing a lit­tle sugar and heat to create that SIG­NA­TURE SHIM­MER on spe­cial slices, dough­nuts, tarts and more.

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