Crème brûlée
Crème brûlée (or Crème brulée[1]) (French for "burnt cream"; pronounced /ˌkrɛm bruːˈleɪ/ in English, IPA: [kʁɛm bʁyˈle] in French) is a dessert made of custard and topped with a layer of hard caramel. Although often served cold in North America, traditionally it is to be served warm.[2] The custard is baked and then sprinkled with sugar that is caramelized under a broiler or with a hot iron called a 'salamander'.[3]
The custard base is normally flavoured with vanilla, but it can be flavoured with chocolate, liqueur, fruit, or other. Sometimes the hardened sugar on top will be covered in liqueur and set on fire.
[change] History
Various countries claim to have invented the Crème brûlée, including the French, Spanish, and British.[4] In England, it is claimed by some that the food was invented in Trinity College, Cambridge University.
Ancient Roman cooks were the first known to mix and beat eggs. They were experts at making several egg-based dishes, such as omelets. These foods were either savory or sweet (flavored with honey, nuts, cinnamon etc.).[5]
Food historians think that custard came from the Middle Ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, and more. However, custard was not special in Europe.
Crème brulee is a classic dish of smooth custard with a caramelized sugar topping. The origin of crème brulee is argued over a lot.[5]
The Spanish also have a similar dessert they called crema catalana and claim to have invented it in the 18th century. It was not until the 19th century that the French translation of "burnt cream" or crème brulee came into popular culture, causing many to believe that the dessert is actually from French in origin.
The popularity of crème brulee in today's food culture is proved by the sale of prepared mixes and kitchen torches for use in the home. There are many kinds of recipes and flavors of the dessert, such as Asian, Mexican, and others.[5]
[change] Notes and references
- ↑ New spelling, according to a change of the French spelling rules, introduced in 1990.
- ↑ "Crème brûlée facts - Freebase". freebase.com. http://www.freebase.com/view/en/creme_brulee. Retrieved 10 May 2010.
- ↑ "creme brulee (food) -- Britannica Online Encyclopedia". britannica.com. http://www.britannica.com/EBchecked/topic/142509/creme-brulee. Retrieved 10 May 2010.
- ↑ "Crème Brûlée Recipe - History and Overview". food-worldwide.com. http://www.food-worldwide.com/article/35/Cr%C3%A8me-Br%C3%BBl%C3%A9e.html. Retrieved 10 May 2010.
- ↑ 5.0 5.1 5.2 "Creme Brulee". mackenzieltd.com. http://www.mackenzieltd.com/mackenzie/creme_brulee.html. Retrieved 10 May 2010.
