Crème brûlée (or Crème brulée is a dessert. It is made of custard. It is topped with a thin, brittle crust of caramelized sugar. It may be served cold, warm or at room temperature. The custard is baked and then sprinkled with sugar that is caramelized under a broiler or with a kitchen blowtorch. The custard is flavored with vanilla. Other flavorings include [chocolate]], orange liqueur, fruit, or other. The caramelized sugar orust can be covered in liqueur and set on fire.
Custards were known in medieval Europe, but the exact origin of crème brûlée is uncertain. France, England, and Spain all claim to be the country where crème brûlée had its origin. The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a cook at the Palace of Versailles. That version was a sweet custard of egg yolks and milk with a burnt sugar crust. It is similar to the modern versions. In the second edition of the book, the dessert is called crème anglaise. At Trinity College, Cambridge, England, the dessert was known as 'burnt cream'. The college crest was burnt into sugar on top of a custard using a hot iron.[1] Catalans claim their dessert known as crema catalana is the original. It is a rich custard often flavoured with lemon or orange zest topped with caramelised sugar. is the origin of the dessert. The Catalan version was first recorded in the 18th century.[2][3][4]
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