|This is the talk page for discussing improvements to the Crème brûlée article.|
Creme Brulee process[change source]
I think it would be helpful to mention that not all versions of Creme Brulee are baked, most professional purists. Bring the cream to the boil, to catch the sugars in the lactose and then pour the cream onto the yolks and sugar, then return the cream and eggs mixture back to the stove. To cook until just at the setting point and then poured into dishes and left to set, usually overnight.
I presume the less technically difficult baking in the oven started with home cooks and in the USA