Dish

Crème brûlée

Burnt cream

Crème brûlée is made by combining eggs, sugar, and cream to create a custard base. The custard is then baked in a water bath until it is set. Once the custard has cooled, it is topped with a layer of sugar and caramelized using a kitchen torch or broiler. The dessert is typically served chilled and can be garnished with fresh fruit or whipped cream. Crème brûlée is a rich and decadent dessert that is perfect for special occasions or as a sweet treat after a meal.

European cuisine› Western European cuisine› French cuisine

Dessert› Custard

Origins and history

Crème brûlée originated in France in the 17th century and has since become a popular dessert around the world. It is often served in fine dining restaurants and is a staple of French cuisine.

Dietary considerations

Crème brûlée is not suitable for those with lactose intolerance or dairy allergies.

Variations

Variations of crème brûlée include adding flavors such as vanilla or coffee to the custard base. Some recipes also call for the addition of liqueurs such as Grand Marnier or Cointreau.

Presentation and garnishing

Crème brûlée is typically served in a ramekin or small dish. It is often garnished with fresh fruit or a sprig of mint.

Tips & Tricks

To achieve the perfect caramelized sugar topping, be sure to use a kitchen torch or broiler and watch the dessert closely to avoid burning it.

Side-dishes

Crème brûlée can be served with fresh fruit or a fruit compote. It is also commonly served with a dollop of whipped cream or a drizzle of caramel sauce.