Crème Brûlée

Crème Brûlée

Crème Brûlée is a classic French dessert known for its rich custard base topped with a contrasting layer of hard caramel. The name "crème brûlée" is French for "burnt cream," which refers to the caramelized sugar topping.

History

The origins of crème brûlée are somewhat disputed, with claims of its invention in France, England, and Spain. The earliest known reference to crème brûlée appears in François Massialot's 1691 cookbook, "Cuisinier royal et bourgeois." However, similar desserts, such as the English "burnt cream" and the Spanish "crema catalana," have been made for centuries.

Ingredients

The basic ingredients for crème brûlée include:

• Heavy cream
• Egg yolks
• Granulated sugar
• Vanilla bean or extract
• Brown sugar (for the caramelized topping)

Preparation

The preparation of crème brûlée involves several key steps:

1. Custard Base: The custard is made by heating heavy cream with vanilla until it is hot but not boiling. In a separate bowl, egg yolks and sugar are whisked together until pale and thick. The hot cream is then slowly added to the egg mixture to temper the eggs, preventing them from curdling.

1. Baking: The custard mixture is poured into ramekins and placed in a baking dish. Hot water is added to the dish to create a water bath, which helps cook the custard evenly. The custards are baked at a low temperature until set.

1. Chilling: After baking, the custards are chilled in the refrigerator for several hours or overnight to allow them to set completely.

1. Caramelizing: Just before serving, a thin layer of sugar is sprinkled over the top of each custard. The sugar is then caramelized using a kitchen torch or by placing the ramekins under a broiler, creating a hard, glassy surface.

Variations

While the classic version of crème brûlée is flavored with vanilla, there are many variations that incorporate different flavors, such as:

• Chocolate
• Coffee
• Citrus (e.g., orange or lemon)
• Liqueurs (e.g., Grand Marnier, Amaretto)
• Spices (e.g., cinnamon, nutmeg)

Serving

Crème brûlée is typically served in individual ramekins. The contrast between the creamy custard and the crisp caramelized sugar is a hallmark of the dessert. It is often garnished with fresh berries or a sprig of mint.

See Also

• Custard
• Crema Catalana
• Panna Cotta

References

• Massialot, François. Cuisinier royal et bourgeois. 1691.
• Davidson, Alan. The Oxford Companion to Food. Oxford University Press.

External Links

• Crème Brûlée on Wikipedia