food for thought – crème brûlée

Crème brûlée (French ‘burnt cream’, IPA [krem brule ] in English; [k??m b?y le] in French) is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a salamander or other intense heat source. It is usually served cold in individual ramekins. The custard base is normally flavored with just vanilla, but it can be flavoured in a number of ways, with chocolate, liqueur, fruit etc.
It is first attested in France, in Massialot’s cookbook, in 1691. The French name was used in the English translation of this book, but in the early 18th century, it was called ‘burnt cream’ in English.
In Britain, it is associated with Trinity College, Cambridge, where it is called ‘caramel cream’ and where “the college crest was impressed on top of the cream with a branding iron”. It was introduced to Trinity College in 1879, though some cookbooks claim a much older origin.
In Catalonia, it is called crema catalana, and has a custard base aromatised with lemon and cinnamon.
This article is licensed under GNU Free Documentation License. It uses material from the Wikipedia article ” Crème brûlée”.

About Dr.A

Scientist, tech enthusiast, husband and father. Romanian expat. Dupa 3 ani in Japonia, o noua pagina se deschide la Paris.
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