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Creme brulee is a French dessert that consists of a rich custard base topped with a layer of hard caramel. It is believed that the first creme brulee recipe was created in the 17th century by a chef in the court of Louis XIV. The dessert became popular in the United States in the 1980s.
There are many theories about the origins of creme brulee. One theory suggests that it was created by a chef in the court of Louis XIV. The chef, Francois Massialot, published a cookbook in 1691 that included a recipe for a custard dessert that was called "crème brûlée". It is believed that Massialot's recipe was the first creme brulee recipe.
Another theory suggests that creme brulee was created by a Benedictine monk in the town of Fecamp, France. The monk, Pierre Herme, is said to have created the dessert in the 16th century.
When making creme brulee, it is important to use the best quality ingredients for the best taste. Make sure to use heavy cream, eggs, and vanilla extract for the custard. When baking, keep a close eye on the custard to make sure it does not overcook. Once the custard is finished, let it cool before adding the sugar topping. When you are ready to caramelize the sugar, use a kitchen torch to evenly distribute the heat. Be careful not to burn the sugar, as this will affect the flavor. With patience and proper care, you can create a delicious creme brulee.
Jump to: Ingredient Breakdown Insights
|light brown sugar|
|special equipment kitchen blowtorch|
|all purpose flour|
|granny smith apple|
|chai spice powder|
|black pepper corn|
|earl grey tea|
|pumpkin pie spice|
|sugar coated berry|
|black sesame powder|