Crème brûlée, a new twist

When it comes to pudding, there’s one dish on the dessert menu that nearly guarantees I’ll overcome my full stomach and make room for more.

And so it was on Monday night that I ordered crème brûlée from the menu at Ipswich’s Salthouse Hotel. But it didn’t turn up in a small pottery or white enamel ramekin.

No. It wasn’t circular at all. It was looooong. Very long. With raisin biscuits to accompany it. A nice alternative to the traditional way.