In Massialot’s recipe and other early versions of crème brûlée, a prepared disk of caramelized sugar was placed directly onto the custard instead of caramelizing the sugar directly on the dessert. The name “burnt cream” was used in the 1702 English translation of his recipe. But as they say, the proof is in the pudding, or in this case the custard, because the earliest known recipe for crème brûlée appears in French chef François Massialot’s cookbook in 1691. The flavor of crème brûlée is something in between vanilla and caramel, with a hint of butterscotch – basically all your favorite flavors wrapped up in one decadent dessert! A BRIEF HISTORY OF CREME BRÛLÉEĬrème brûlée is the quintessential French dessert, although England and Spain also claim to be the true country of origin. WHAT DOES CREME BRÛLÉE TASTE LIKE?Ĭrème brûlée is not just any custard! The base of crème brûlée is lusciously creamy which contrasts beautifully with the hardened caramelized sugar topping. Burnt cream is a nod to torching the top of the custard so the custard takes on the appearance of “burnt cream,” although it is actually the sugar that is caramelized and not the custard. It really is one of the easiest desserts you can make!Ĭrème brûlée means “burnt cream” in French and is also known as Trinity Cream. In this recipe, we are using the easier “cold” custard method in which the egg yolks and sugar are whisked together off heat and then warmed cream is gently whisked in. In the “hot” custard method, egg yolks are whisked with sugar over a double broiler then heavy cream and vanilla are added. There are two methods for making the custard. The topping is made out of a thin layer of granulated sugar which is caramelized with a torch to create textually contrasting hard candy-like shell. Pretty much the creamiest dessert on the planet! Crème brûlée is an easy dessert served in individual ramekins with a rich custard base made out of eggs, sugar, heavy cream and vanilla. You can bake the custards days in advance, refrigerate then just caramelize the tops when ready to serve! This easy crème brûlée recipe is one of my favorite desserts for special occasions or to serve guests (pre pandemic) because it’s an awesome make-ahead dessert. All you do need are some ramekins, but the great news is you can use what you have – any size can work! No special tools required! When I’ve told a few friends that they have to make the crème brûlée recipe I’m posting Tuesday because it’s incredible and SO EASY, the first question is always, “Do I need a cream brûlée torch?” The answer is NO! You can use your oven broiler instead.
So, if you love crème brûlée and are looking for the best, easy, most foolproof crème brûlée recipe – this is it! It’s every bit as fabulous as any restaurant version I’ve tried, at a fraction of the price for 6! This classic French dessert may look fancy and intimidating, but I promise it’s easier to make than you think! After I made it once, I had it memorized and whipped it out in minutes the next day so I could experiment with the boiler brûlée (as opposed to torch) method. Top the crème brûlée with fresh berries and you have the most decadent, show stopping dessert.
The textural difference between the brittle crystalized sugar crust that cracks when you gently tap it with a spoon to reveal the creamiest, velvety smooth, rich, custardy layer is sublime. PIN THIS RECIPE TO SAVE FOR LATER Crème Brûlée RecipeĬrème brûlée is one of my favorite desserts of all time! I wanted to bring you this sensational crème brûlée recipe in plenty of time for Valentine’s Day, because it is swoon worthy.
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