Crème brûlée also known as Burnt cream, Trinity cream, Cambridge burnt cream or Crema Catalana. This decadent custard was first seen or discovered in Francois Massialot’s first printed cookbook from 1691. It is said that this egg custard with burnt sugar crust recipe is not much different from todays. Creme brulee’s origins are very much in controversy between the French, British and the Spanish. But who am i to claim where it originates from as i was never in that era. Even if i was, it is a hearsay story.
The original brulee ramekins are wider and flat. Because i do not yet own any, i used a soufflé ramekin. Just remember to adjust your oven baking time if you use the brulee ramekins. The original recipe uses only four ingredients: cream, sugar, eggs and vanilla. It is very easy, inexpensive, not fussy to make and everyone raves about it. Traditionally it is flavored with vanilla, but in today’s battle of the restaurants one can also infused it with a variety of celebrated flavors like lemon, orange, coconut, cardamom, cinnamon and the list goes on and on.
Look at how smooth and velvety this Creme Brulee is. I had it without the caramelized sugar straight from the fridge. Still so good. This is one of the many famous classic desserts that still has a spot in the dessert menu. So soft and creamy as soon as you taste it, it starts to melt in your mouth. This is one dessert that keeps you wanting more spoon after spoon. It has exceeded many levels in terms of flavor, texture and minimal amount of ingredients used. In many ways, Crème brûlée is a dainty timeless classic.