Crème brûlée or crème brulée (/ˌkrɛmbruːˈleɪ/; French pronunciation: [kʁɛm bʁy.le]), also known as burnt cream or Trinity cream,[1] and virtually identical to the original crema catalana,[2] is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
The earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbookCuisinier royal et bourgeois.[3][4] The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that crema catalana, whose origins date to the 14th century, may have inspired chefs throughout Europe.[5]
Some authors mention Bartolomeo Stefani's Latte alla Spagnuola (1662) as describing crema catalana,[5] but it calls for browning the top of the custard before serving with sugar on top.[6]
The name "burnt cream" was later used to refer to the dish in the 1702 English translation of Massialot's Cuisinier royal et bourgeois.[7] In 1740, he referred to a similar recipe as crême à l'Angloise, or 'English cream', which further cast doubt on its origins. The dessert was introduced at Trinity College, Cambridge in 1879 as "Trinity Cream" or "Cambridge burnt cream", with the college arms "impressed on top of the cream with a branding iron".[1] No dessert by the name crème brûlée appeared again in French cookbooks until the 1980s.[3]
Crème brûlée was generally uncommon in both French and English cookbooks of the nineteenth and twentieth centuries.[3] It became extremely popular in the 1980s, "a symbol of that decade's self-indulgence and the darling of the restaurant boom",[2][8] probably popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed to have made it "the most famous and by far the most popular dessert in restaurants from Paris to Peoria".[3][9]
Technique
Crème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a red-hot salamander (a cast-iron disk with a long wooden handle) or with a butane torch.[10]
There are two methods for making the custard. The more common creates a "hot" custard by whisking egg yolks in a double boiler with sugar and incorporating the cream, adding vanilla once the custard is removed from the heat.[11] Alternatively, the egg yolk/sugar mixture can be tempered with hot cream, then adding vanilla at the end. In the "cold" method, the egg yolks and sugar are whisked together until the mixture reaches the ribbon stage. Then, cold heavy cream is whisked into the yolk mixture, followed by the vanilla. It is then poured into ramekins and baked in a bain-marie.[12]
^ abDavidson, Alan (21 August 2014). The Oxford Companion to Food. OUP Oxford. p. 230. ISBN978-0-19-104072-6. from the original on 6 March 2017. Retrieved 27 September 2016.
^ abAndrews, Colman (3 December 2005). Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast. Harvard Common Press. pp. 247–. ISBN978-1-55832-329-2. from the original on 15 December 2019. Retrieved 27 September 2016.
^ abcdGoldstein, Darra, ed. (2015). The Oxford companion to sugar and sweets. Oxford. ISBN978-0-19-931361-7. OCLC 905969818. from the original on 16 August 2021. Retrieved 16 August 2021.
^Grigson, Jane (1 January 1985). Jane Grigson's British Cookery. Atheneum. ISBN9780689115240. from the original on 30 September 2020. Retrieved 27 September 2016.
^ abSabban, Françoise; Serventi, Silvano (1998). La gastronomie au Grand Siècle : 100 recettes de France et d'Italie. Oxford University Press. p. 272. ISBN978-2234050426.
^Stefani, Bartolomeo (1622). L'Arte di ben cucinare. pp. 97–98. from the original on 16 August 2021. Retrieved 16 August 2021.
^McGee, Harold (20 March 2007). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. p. 97. ISBN978-1-4165-5637-4. from the original on 25 December 2020. Retrieved 27 September 2016.
^Sax, Richard (9 November 2010). Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes. Houghton Mifflin Harcourt. pp. 149–. ISBN978-0-547-50480-3. from the original on 21 December 2016. Retrieved 27 September 2016.
^Maccioni, Sirio; Elliot, Peter (2004). Sirio : the story of my life and Le Cirque. Hoboken, NJ: Wiley. ISBN0-471-20456-0. OCLC 54677462. from the original on 16 August 2021. Retrieved 16 August 2021.
^Cloake, Felicity (19 September 2012). "How to cook perfect creme brulee". The Guardian. from the original on 26 July 2018. Retrieved 9 September 2016.
^"Vanilla-bean creme brulee". www.taste.com.au. 25 November 2010. from the original on 20 August 2018. Retrieved 20 August 2018.
^Delp, Valorie. "Creme Brulee History and Recipe". LoveToKnow. from the original on 17 October 2020. Retrieved 17 October 2020.
The dictionary definition of crème brûlée at Wiktionary
April 30, 2023
crème, brûlée, crème, brulée, french, pronunciation, kʁɛm, bʁy, also, known, burnt, cream, trinity, cream, virtually, identical, original, crema, catalana, dessert, consisting, rich, custard, base, topped, with, layer, hardened, caramelized, sugar, normally, s. Creme brulee or creme brulee ˌ k r ɛ m b r uː ˈ l eɪ French pronunciation kʁɛm bʁy le also known as burnt cream or Trinity cream 1 and virtually identical to the original crema catalana 2 is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar It is normally served slightly chilled the heat from the caramelizing process tends to warm the top of the custard while leaving the center cool The custard base is traditionally flavored with vanilla in French cuisine but can have other flavorings It is sometimes garnished with fruit Creme bruleeAlternative namesBurned cream Burnt cream Trinity cream Cambridge burnt creamCourseDessertRegion or stateFrance England Spain and NetherlandsServing temperatureRoom temperatureMain ingredientsCream sugar egg or egg yolks vanillaCookbook Creme brulee Media Creme brulee source source source source source source source source source source source source source source source Breaking French creme brulee s hard top layer by spoon Contents 1 History 2 Technique 3 See also 4 Citations 5 General and cited references 6 External linksHistory EditThe earliest known recipe of a dessert called creme brulee appears in Francois Massialot s 1691 cookbook Cuisinier royal et bourgeois 3 4 The question of its origin has inspired debate within the modern gastronomical community with some authors suggesting that crema catalana whose origins date to the 14th century may have inspired chefs throughout Europe 5 Some authors mention Bartolomeo Stefani s Latte alla Spagnuola 1662 as describing crema catalana 5 but it calls for browning the top of the custard before serving with sugar on top 6 The name burnt cream was later used to refer to the dish in the 1702 English translation of Massialot s Cuisinier royal et bourgeois 7 In 1740 he referred to a similar recipe as creme a l Angloise or English cream which further cast doubt on its origins The dessert was introduced at Trinity College Cambridge in 1879 as Trinity Cream or Cambridge burnt cream with the college arms impressed on top of the cream with a branding iron 1 No dessert by the name creme brulee appeared again in French cookbooks until the 1980s 3 Creme brulee was generally uncommon in both French and English cookbooks of the nineteenth and twentieth centuries 3 It became extremely popular in the 1980s a symbol of that decade s self indulgence and the darling of the restaurant boom 2 8 probably popularized by Sirio Maccioni at his New York restaurant Le Cirque He claimed to have made it the most famous and by far the most popular dessert in restaurants from Paris to Peoria 3 9 Technique EditCreme brulee is usually served in individual ramekins Discs of caramel may be prepared separately and put on top just before serving or the caramel may be formed directly on top of the custard immediately before serving To do this sugar is sprinkled onto the custard then caramelized under a red hot salamander a cast iron disk with a long wooden handle or with a butane torch 10 There are two methods for making the custard The more common creates a hot custard by whisking egg yolks in a double boiler with sugar and incorporating the cream adding vanilla once the custard is removed from the heat 11 Alternatively the egg yolk sugar mixture can be tempered with hot cream then adding vanilla at the end In the cold method the egg yolks and sugar are whisked together until the mixture reaches the ribbon stage Then cold heavy cream is whisked into the yolk mixture followed by the vanilla It is then poured into ramekins and baked in a bain marie 12 The sugar being caramelized with a blowtorchSee also Edit Food portalCreme caramel also known as flan not to be confused with the English flan List of custard desserts List of French dessertsCitations Edit a b Davidson Alan 21 August 2014 The Oxford Companion to Food OUP Oxford p 230 ISBN 978 0 19 104072 6 Archived from the original on 6 March 2017 Retrieved 27 September 2016 a b Andrews Colman 3 December 2005 Catalan Cuisine Revised Edition Vivid Flavors From Spain s Mediterranean Coast Harvard Common Press pp 247 ISBN 978 1 55832 329 2 Archived from the original on 15 December 2019 Retrieved 27 September 2016 a b c d Goldstein Darra ed 2015 The Oxford companion to sugar and sweets Oxford ISBN 978 0 19 931361 7 OCLC 905969818 Archived from the original on 16 August 2021 Retrieved 16 August 2021 Grigson Jane 1 January 1985 Jane Grigson s British Cookery Atheneum ISBN 9780689115240 Archived from the original on 30 September 2020 Retrieved 27 September 2016 a b Sabban Francoise Serventi Silvano 1998 La gastronomie au Grand Siecle 100 recettes de France et d Italie Oxford University Press p 272 ISBN 978 2234050426 Stefani Bartolomeo 1622 L Arte di ben cucinare pp 97 98 Archived from the original on 16 August 2021 Retrieved 16 August 2021 McGee Harold 20 March 2007 On Food and Cooking The Science and Lore of the Kitchen Simon and Schuster p 97 ISBN 978 1 4165 5637 4 Archived from the original on 25 December 2020 Retrieved 27 September 2016 Sax Richard 9 November 2010 Classic Home Desserts A Treasury of Heirloom and Contemporary Recipes Houghton Mifflin Harcourt pp 149 ISBN 978 0 547 50480 3 Archived from the original on 21 December 2016 Retrieved 27 September 2016 Maccioni Sirio Elliot Peter 2004 Sirio the story of my life and Le Cirque Hoboken NJ Wiley ISBN 0 471 20456 0 OCLC 54677462 Archived from the original on 16 August 2021 Retrieved 16 August 2021 Cloake Felicity 19 September 2012 How to cook perfect creme brulee The Guardian Archived from the original on 26 July 2018 Retrieved 9 September 2016 Vanilla bean creme brulee www taste com au 25 November 2010 Archived from the original on 20 August 2018 Retrieved 20 August 2018 Delp Valorie Creme Brulee History and Recipe LoveToKnow Archived from the original on 17 October 2020 Retrieved 17 October 2020 General and cited references Edit Origin of Creme Brulee Petits Propos Culinaires 31 61 March 1989 External links Edit The dictionary definition of creme brulee at Wiktionary Retrieved from https en wikipedia org w index php title Creme brulee amp oldid 1141610860, wikipedia, wiki, book, books, library,
