The doughnut craze shows no signs of slowing down with a truly exciting new addition to hit Aussie shores.
Everyone knows the best part of crème brûlée is cracking the top. Oh, and that delicious custard taste, of course. But let's face it, the entire dish would be so much less exciting if smacking your spoon on the top didn't result in the oh-so satisfying brittle crack of the top layer.
Therefore, some genius has taken both the yummy flavour and the hard glaze topping of a crème brûlée and applied it to one of the most recent worldwide dessert crazes: doughnuts.
The idea originated in New York at the Doughnut Plant, where they first served up crème brûlée doughnuts in 2008.
The idea has now spread across the world, from Copenhagen to Glasgow to Tokyo - and is now reaching new heights in Australia.
Groundbreaking Canberra cafe, Patissez, started serving up crème brûlée doughnuts earlier in 2016, and there's no doubt the menu item is their next Instagram-worthy sweet sensation.
In fact, if you're stopping by, you better make it early as the patisserie has been selling out daily.
If you haven't already eaten at Patissez, you may have heard about it thanks to its last trend-spawning creation: the Freakshake.
So, delicious crème brûlée, in a doughnut, made by one of the most popular patisseries in Oz: Sounds like a recipe for a national craze, no?
Feature image via Instagram/@sm0c