Also i dont think that the powdered sugar is at all necessary on the plate.
You kind of need to think about where you want to have the focus of a guest looking at the plate.
That is why you draw lines and add dots and stuff.
For me personally the main ingredient should always be the point to focus on. In this case the creme brulee.
You could reduce the size of the garnish on the right even though the shape is nice.
And i wouldnt put chocolate decorations flat on the ice cream and rather angle it. Building high always looks nicer than building wide in that sort of detail stuff.
ranting_chef on
Lose the powdered sugar, and there’s a chip/crack on your vessel. Also, maybe a darker/thicker crust.
I_Have_CDO on
The spelling: Crème Brûlée
whtrbt8 on
Why is it green and where is the brûlée? Broken dish ware and powdered sugar are not clean looking.
Acid_Monster on
I’m actually a fan of the powdered sugar here, especially since it’s got a nice pattern on it.
My main concern is that you’ve spent all this time on the extra bits, yet you’ve not really made a proper brûlée.. I can see you’ve torched it, but if someone sent me a brûlée out like that I’d think their blowtorch ran out just as they started.
It should be a nice golden brown caramel all over (no black/burnt areas like I see all the time)
Regarding the extra bits on the side, ehh I’m sure they’re nice but also maybe a little much. I wouldn’t complain, but it’s also just a brûlée at the end of the day, keep it simple.
hungryjules on
It looks delicious, but if I ordered a crème brûlée and got this, it would be odd. It’s also about expectations, and this is not what I want when the menu luckily says crème brûlée. But to end on a high, it looks great and if I knew I was ordering this, I would be looking forward
Chef86d on
I don’t like that it’s green. The bowl is broken. The powdered sugar looks messy. Why have random watery fruit on the side, doesn’t add to the dish. All that being said, you are close to a nice dessert.
PositivePotential260 on
This is giving me, like, Earthy vibes and i dig it. I like the powered sugar because it gives the plate some texture. I also like the brown sugar (?) under the ice cream and the leaf on top. But the greens of the grapes and the creme brulee really work well together with everything else. Almost like when you see an insanely colorful flower in a tropical forest.
I would just say that of you wanted it split down the middle, make it a hard split. Like really make that line sharp. Or you could make it curve around the brulee, almost like a Cresent moon. That would be really cool too. Same with the symmetry. Like, make sure theres flowers on both sides.
But otherwise its a really cool plate!!! 😊 good job!!!
Reasonable_Track6565 on
Actually making creme brulee with brown sugar idk
ChrisTheChaosGod on
More fire on the brulee. It’s not french for “melted sugar on top of cream”.
Lose the grapes and canned mango looking thing, makes it feel like a hospital fruit cup.
Pandan is an interesting Asian twist on CB, perhaps garnishes that are more cohesive. Lychee instead of strawberry. Coconut ice cream.
Comfortable-Lack-341 on
Way, way too much. One of the all time best desserts because the execution has to be so precise that you can’t really hide behind anything else. I’m not anti-garnish on a crème brûlée but the garnish should be much, much smaller and, preferably, contained within the dish itself. Seems like an unpleasant eating experience imo.
To end with some good, I like the pandan substitution to lend a unique flavor profile and I also think the color is gorgeous.
MrNiceGuy565 on
The fruit side looks very clumsy to me. Grapes and canned fruit don’t sound like they add anything to the dish
Traditional-Map5489 on
There’s a lot of negative space. I’d push everything a little closer, and the powder sugar looks a little messy
-HesitatingBeauty on
First of all, remove the powdered sugar, for goodness’ sake. It looks like you’re trying to conceal a plate with cocaine. Secondly, I see a green pudding with fruit. A crème brûlée should at least be burned. Also there’s way too much fruit, and stuff overall.
Burn that brulee and serve it in on an intact plate. That’s enough, remove everything else.
Chef316 on
A few areas of improvement…
– dish is chipped in several places, replace with new dish possibly in a neutral color to let the color of the brulee stand out more.
– do away with the powdered sugar. It makes it look a bit messy
– sugar on brulee needs more caramelization
– no need for all the stuff on the side or the ice cream. Brulee stands on its own. If you feel the need you can place a garnish on top of the burnt sugar like
No_Permit8766 on
The fruit look like they’ve come out of a can…and I think unnecessary. Lose the powdered sugar and ice cream. You need a play of textures. The creme brûlée doesn’t look like a traditional brûlée. I might call it something different. The leaf and crumble could be incorporated into the bowl of “brûlée”. Use a larger bowl. That could be an entirely new concept and it would be more cohesive.
Twoeyeblind on
Agree with all the comments re: chipped bowl, better burn, weird fruit, and powered sugar. You clearly have an aesthetic in mind, but perhaps you’re new to this? Pick a point on the horizon and go for that alone, without distraction. All the above notes are about distractions. So…some notes:
– maybe use pandan leaves in your presentation, and maybe singe them with your torch and see if they smell good
– use pandan powder instead of powdered sugar
– consider using something like lychee and fresh mango instead of the berries/grapes/canned mango
– use a lighter colored charger under the brûlée cup to give you a better contrast opportunity
– lose the obviously bought chocolate leaf thing and make a simple tuile (perhaps also with pandan?), and roll it as it cools so you have an opportunity to build a little height
Just notes from an internet stranger who wants to help. You’re moving in a good direction it seems. Stay focused. Lose distractions. You’re always safe keeping it simple and not complicating a dish with randomness.
DawnSol018 on
Personally, if I ordered this dish and it came as-is, I would only eat the brûlée. I do not want raw, watery fruit with my brûlée. I do not want chocolate (i myself am ordering this dish because I do not like chocolate.) I see what you’re going for, but it seems unnecessary. Maybe a few thin slices of fruit and the flower on top of the brûlée for presentation, but simplify it. Caramelize the top more. The green isn’t a turn off but I would hope to taste whatever the green ‘adds.’
earthangelllllll on
Ditch the grapes, this is not a kids fruit cup
samwstew on
Less symmetrical on the right side. Like drop the fruit on the bottom of the pic. I’d do a candied mint leaf or something instead of the chocolate. Seems too chunky/heavy for that placement. Other than that it looks awesome and I bet it’s delicious!!!!
Silly_Map_7352 on
It looks so pretty! I’ve never had crème brûlée so I can’t say from experience but personally it looks really good to me
PeengPawng on
Maybe I’m just old school but I commented on a post yesterday that creme brulee is such a stand alone dish. (A few decent berries at best). This looks like 3 desserts, maybe more. You also didn’t spell any version of it correctly. Back in line!
drunken_cooking on
I love the mods here are so strict with rules sometimes and not others. Nothing against you op but your title is almost word for word what I posted once and I got a message saying titles should only be ingredients on the plate and nothing else. Also funny how some comments get deleted and others don’t.
Superagent247 on
Change plate style. The plate is not appealing at all. All I think about is metal fork scraping on metal plate. Hurts my teeth. Detracts from your beautiful food.
24 Comments
Dont plate a cracked bowl.
Also i dont think that the powdered sugar is at all necessary on the plate.
You kind of need to think about where you want to have the focus of a guest looking at the plate.
That is why you draw lines and add dots and stuff.
For me personally the main ingredient should always be the point to focus on. In this case the creme brulee.
You could reduce the size of the garnish on the right even though the shape is nice.
And i wouldnt put chocolate decorations flat on the ice cream and rather angle it. Building high always looks nicer than building wide in that sort of detail stuff.
Lose the powdered sugar, and there’s a chip/crack on your vessel. Also, maybe a darker/thicker crust.
The spelling: Crème Brûlée
Why is it green and where is the brûlée? Broken dish ware and powdered sugar are not clean looking.
I’m actually a fan of the powdered sugar here, especially since it’s got a nice pattern on it.
My main concern is that you’ve spent all this time on the extra bits, yet you’ve not really made a proper brûlée.. I can see you’ve torched it, but if someone sent me a brûlée out like that I’d think their blowtorch ran out just as they started.
It should be a nice golden brown caramel all over (no black/burnt areas like I see all the time)
Regarding the extra bits on the side, ehh I’m sure they’re nice but also maybe a little much. I wouldn’t complain, but it’s also just a brûlée at the end of the day, keep it simple.
It looks delicious, but if I ordered a crème brûlée and got this, it would be odd. It’s also about expectations, and this is not what I want when the menu luckily says crème brûlée. But to end on a high, it looks great and if I knew I was ordering this, I would be looking forward
I don’t like that it’s green. The bowl is broken. The powdered sugar looks messy. Why have random watery fruit on the side, doesn’t add to the dish. All that being said, you are close to a nice dessert.
This is giving me, like, Earthy vibes and i dig it. I like the powered sugar because it gives the plate some texture. I also like the brown sugar (?) under the ice cream and the leaf on top. But the greens of the grapes and the creme brulee really work well together with everything else. Almost like when you see an insanely colorful flower in a tropical forest.
I would just say that of you wanted it split down the middle, make it a hard split. Like really make that line sharp. Or you could make it curve around the brulee, almost like a Cresent moon. That would be really cool too. Same with the symmetry. Like, make sure theres flowers on both sides.
But otherwise its a really cool plate!!! 😊 good job!!!
Actually making creme brulee with brown sugar idk
More fire on the brulee. It’s not french for “melted sugar on top of cream”.
Lose the grapes and canned mango looking thing, makes it feel like a hospital fruit cup.
Pandan is an interesting Asian twist on CB, perhaps garnishes that are more cohesive. Lychee instead of strawberry. Coconut ice cream.
Way, way too much. One of the all time best desserts because the execution has to be so precise that you can’t really hide behind anything else. I’m not anti-garnish on a crème brûlée but the garnish should be much, much smaller and, preferably, contained within the dish itself. Seems like an unpleasant eating experience imo.
To end with some good, I like the pandan substitution to lend a unique flavor profile and I also think the color is gorgeous.
The fruit side looks very clumsy to me. Grapes and canned fruit don’t sound like they add anything to the dish
There’s a lot of negative space. I’d push everything a little closer, and the powder sugar looks a little messy
First of all, remove the powdered sugar, for goodness’ sake. It looks like you’re trying to conceal a plate with cocaine. Secondly, I see a green pudding with fruit. A crème brûlée should at least be burned. Also there’s way too much fruit, and stuff overall.
Burn that brulee and serve it in on an intact plate. That’s enough, remove everything else.
A few areas of improvement…
– dish is chipped in several places, replace with new dish possibly in a neutral color to let the color of the brulee stand out more.
– do away with the powdered sugar. It makes it look a bit messy
– sugar on brulee needs more caramelization
– no need for all the stuff on the side or the ice cream. Brulee stands on its own. If you feel the need you can place a garnish on top of the burnt sugar like
The fruit look like they’ve come out of a can…and I think unnecessary. Lose the powdered sugar and ice cream. You need a play of textures. The creme brûlée doesn’t look like a traditional brûlée. I might call it something different. The leaf and crumble could be incorporated into the bowl of “brûlée”. Use a larger bowl. That could be an entirely new concept and it would be more cohesive.
Agree with all the comments re: chipped bowl, better burn, weird fruit, and powered sugar. You clearly have an aesthetic in mind, but perhaps you’re new to this? Pick a point on the horizon and go for that alone, without distraction. All the above notes are about distractions. So…some notes:
– maybe use pandan leaves in your presentation, and maybe singe them with your torch and see if they smell good
– use pandan powder instead of powdered sugar
– consider using something like lychee and fresh mango instead of the berries/grapes/canned mango
– use a lighter colored charger under the brûlée cup to give you a better contrast opportunity
– lose the obviously bought chocolate leaf thing and make a simple tuile (perhaps also with pandan?), and roll it as it cools so you have an opportunity to build a little height
Just notes from an internet stranger who wants to help. You’re moving in a good direction it seems. Stay focused. Lose distractions. You’re always safe keeping it simple and not complicating a dish with randomness.
Personally, if I ordered this dish and it came as-is, I would only eat the brûlée. I do not want raw, watery fruit with my brûlée. I do not want chocolate (i myself am ordering this dish because I do not like chocolate.) I see what you’re going for, but it seems unnecessary. Maybe a few thin slices of fruit and the flower on top of the brûlée for presentation, but simplify it. Caramelize the top more. The green isn’t a turn off but I would hope to taste whatever the green ‘adds.’
Ditch the grapes, this is not a kids fruit cup
Less symmetrical on the right side. Like drop the fruit on the bottom of the pic. I’d do a candied mint leaf or something instead of the chocolate. Seems too chunky/heavy for that placement. Other than that it looks awesome and I bet it’s delicious!!!!
It looks so pretty! I’ve never had crème brûlée so I can’t say from experience but personally it looks really good to me
Maybe I’m just old school but I commented on a post yesterday that creme brulee is such a stand alone dish. (A few decent berries at best). This looks like 3 desserts, maybe more. You also didn’t spell any version of it correctly. Back in line!
I love the mods here are so strict with rules sometimes and not others. Nothing against you op but your title is almost word for word what I posted once and I got a message saying titles should only be ingredients on the plate and nothing else. Also funny how some comments get deleted and others don’t.
Change plate style. The plate is not appealing at all. All I think about is metal fork scraping on metal plate. Hurts my teeth. Detracts from your beautiful food.