I just had two butterscotch creme brulees at two different restaurants. One was served in a smaller diameter bowl than the other, thus making it about a half inch thicker. It was still chilled, with a decent crust coating. The other was in a wider bowl and warmer, with a nice crust.
The latter could've been warmed before they torched it because by the end, it was extra creamy. The chillier version was thick beginning to end.
Which was the more proper way to serve it?
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