Crème brulee is French for "burnt cream" and is shown here being photographed for a cookbook. The custard is topped with sugar and then caramelized with a Crème brulee torch. We used a dollop of cream on top, added raspberries and sprinkled some powdered on top. Crème brulee is best served chilled as soon as the sweet, sugary surface has been caramelized. This image was propped with a vintage French linen, and an antique strainer. Everything was placed on a cookie sheet surface.
© 2017 Barbara Wrigley McDevitt ~ Minneapolis, Minnesota based Editorial and Commercial Food Photographer