Crème brûlée, also known as burnt cream, is a classic French dessert with a rich custard base topped with a layer of caramelized sugar. The history of crème brûlée can be traced back to several centuries, although its exact origins are not entirely clear.
- Ancient Origins: The concept of sweet custard desserts can be traced back to ancient times. Roman cooks made a sweet custard called “flan,” which consisted of eggs, milk, and honey. Similar custard-based desserts were also prepared in medieval European kitchens.
- Evolution in France: The dessert we now know as crème brûlée started to take shape in the 17th century in France. At that time, custard-style desserts were becoming increasingly popular among the French aristocracy. The term “crème brûlée” itself translates to “burnt cream” in French, referring to the caramelized sugar crust on top.
- Early Recipes: One of the earliest known published recipes for crème brûlée can be found in François Massialot’s cookbook “Cuisinier Royal et Bourgeois” from 1691. The recipe included cream, egg yolks, sugar, and flavorings like vanilla and orange blossom water. It instructed cooks to sprinkle sugar on top and then use a hot iron to caramelize the sugar, creating the characteristic burnt crust.
- Popularity Spread: Crème brûlée’s popularity grew over the centuries, and it became a cherished dessert in France and beyond. As culinary techniques and access to ingredients improved, the recipe evolved, leading to variations with different flavorings and presentations.
- International Recognition: The dessert gained international recognition in the late 20th century when French cuisine became widely celebrated around the world. Crème brûlée began appearing on restaurant menus outside of France and became a favorite in high-end dining establishments.
Today, crème brûlée remains a beloved classic dessert and is enjoyed in many countries across the globe. Chefs continue to innovate and create various flavors and interpretations, but the essence of the dessert, with its creamy custard and crisp caramelized sugar topping, remains constant.
The ultimate crème brûlée recipe can vary depending on personal preferences, but here’s a classic and widely loved version that produces a creamy custard with a perfectly caramelized sugar crust on top:
Ingredients:
- 6 large egg yolks
- 1/2 cup granulated sugar, plus extra for caramelizing
- 2 1/2 cups heavy cream
- 1 teaspoon vanilla extract or 1 vanilla bean (seeds scraped)
- Pinch of salt
Instructions:
- Preheat the oven: Preheat your oven to 325°F (160°C).
- Prepare the custard: In a mixing bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened.
- Heat the cream: In a saucepan, heat the heavy cream over medium heat. Add the vanilla extract or vanilla bean (both the seeds and the pod) and a pinch of salt. Heat the cream until it’s hot, but not boiling. Remove the vanilla bean pod if using.
- Temper the eggs: Slowly pour the hot cream into the egg mixture while continuously whisking. This process is called tempering and helps prevent the eggs from curdling.
- Strain the mixture: Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked bits of egg.
- Prepare the ramekins: Place six 4-ounce (1/2 cup) ramekins in a baking dish or roasting pan. Fill each ramekin with the custard mixture, leaving a bit of space at the top.
- Bake the custard: Carefully pour hot water into the baking dish, surrounding the ramekins, creating a water bath (bain-marie). The water should come about halfway up the sides of the ramekins. This helps ensure even cooking. Carefully transfer the pan to the preheated oven and bake for about 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- Chill the custard: Remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 2 hours or preferably overnight.
- Caramelize the sugar: Just before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. You can use a kitchen torch to caramelize the sugar, or place the ramekins under a broiler (watching carefully to prevent burning) until the sugar melts and forms a golden-brown crust.
- Serve: Once the sugar has caramelized and cooled, the crème brûlée is ready to serve. The contrast between the creamy custard and the crisp caramelized sugar creates a delightful dessert experience.
Remember, the beauty of crème brûlée is that you can customize it to your liking. You can experiment with different flavorings like citrus zest, liqueurs, or other extracts to make it your own!
Not Your Grams Kitchen 