Thursday, September 26, 2019


The surface of the dessert is bumpy and shiny at the same time, and it changes color from a sort of greyed yellow to a warm caramel. I'm trying to figure out how to blend from one place to another and keep a sense of that undulating quality of the squiggly texture.

Crème Brûlée, Guilty Pleasures Series, © 2019, work in progress (click on image for larger view)

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