Crème Brûlée

Scheurich West German Modernist  Pitcher with Curdled Crème Brûlée Glazing (LEO Design)

How can something so simple—and unpretentious—as a crème brûlée be so utterly delightful. And who doesn't love making the first crack? I guess it's the purity, the simplicity—and the contrast of a crispy burnt topping with a creamy, cool vanilla custard. Heavenly!

The piece above, made by Scheurich in the 1960's or 1970's, reminds me of a crackled, layered crème brûlée. Multiple glaze levels, probably all applied before firing, react differently to the heat. The top glaze crackles, curdles and spreads while the underglaze says mostly-intact, pooling just a little in the crevices of the top glaze.

Find it on our website by clicking the photo above.


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