These crème brûlée dishes have a flat surface for caramelising with a blow torch, and a diametre of 12 cm for those who prefer using a special browning iron. Whether it be a crème brûlée with foie gras or a tomato and mozarella crumble as a starter, or a traditional crème brûlée or crème brûlée with marshmallows as dessert, it will always be a success. The dishes are shallow so that the heat is evenly spread, and stackable for gainign space in the refrigerator.