Crème+Brûlée

=Crème Brûlée =

Paris
Crème Brûlée is a popular French dessert consisting of a rich custard base topped with a layer of hard caramel. The dish is typically served at room temperature and is made either with a prepared disc of caramel being placed directly atop the custard or by the caramel being made on top of the custard directly before serving by sprinkling sugar onto the custard then caramelizing under a salamander broiler or with a butane torch. The dessert first appeared in a French cook, François Massialot’s 1691 cookbook. In the early eighteenth century, it was often referred to as “burnt cream” in English. A similar dish to Crème Brûlée is crema catalana, a Catalan cuisine traditionally served on Saint Joseph’s Day (March the 19th). The dish is prepared similarly to Crème Brûlée although it’s usually flavored with lemon or orange zest, and cinnamon. The dessert can be found in many French restaurants.