Crème Brûlée, the elegant dessert known for its creamy custard base and crisp caramelized sugar topping, has a rich and somewhat debated origin. While often associated with French cuisine, its true beginnings are shared among several European countries. The earliest known reference comes from a 1691 French cookbook by François Massialot, who prepared a dessert remarkably similar to modern crème brûlée. However, similar versions existed in England as “burnt cream” and in Spain as “crema catalana,” which predates the French version and is traditionally served on St. Joseph’s Day. Despite these competing claims, France is most widely credited with refining and popularizing the dessert in its iconic form. Today, crème brûlée remains a classic of fine dining—celebrated for its silky texture and the satisfying crack of its caramelized sugar shell.
Ingredients
Equipment
Method
- In a small pot, gently heat the cream over medium heat until it becomes hot but not boiling. Meanwhile, whisk together the egg yolks, sugar, and vanilla in a separate bowl.Once the cream is hot, add it gradually to the egg yolk mixture, whisking thoroughly after each addition.Next, place the filled ramekins into a large baking dish and pour hot water into the dish, ensuring it reaches about ¾ of the way up the sides of the ramekins. Be cautious not to get any water inside the custard.Bake the ramekins at 325 degrees F for approximately 30-40 minutes, considering the custard's depth. The top should appear set, while the center may still have a slight jiggle.Remove the baking dish from the oven and allow it to cool to room temperature. Then, refrigerate the custards for at least 2 hours until they are thoroughly chilled.Prior to serving, sprinkle each custard with 1 tablespoon of mix granulated sugar and brown sugar. Use a torch or broil them briefly until the sugar caramelizes to create a delectable crust on top.
