Crème brulee, which translates to “burnt cream” in English, is a classic French dessert that has stood the test of time.

Its decadent combination of creamy custard and caramelized sugar has made it a favorite among dessert enthusiasts worldwide.

A Brief History

Although crème brulee is commonly associated with French cuisine, its exact origins are somewhat unclear.

Some culinary historians believe that the dish was first created in the 17th century by French chef François Massialot, who served as the pastry chef to Louis XIV.

However, there are also claims that crème brulee can be traced back even further to crème anglaise, a sweet custard sauce that originated in England during the Middle Ages.

These claims argue that crème anglaise was brought to France by Queen Marie Stuart, who married King Francois II of France in 1558.

Regardless of its origins, crème brulee became popular in France during the late 17th century and has remained a staple of French culinary tradition ever since.

The Classic Crème Brulee Recipe

The basic components of crème brulee are simple: a rich and creamy custard base and a layer of caramelized sugar on top.

Related Article Crème brulee with blackberry

Here’s a classic crème brulee recipe to try at home:.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Extra granulated sugar for caramelizing

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just begins to simmer. Remove from heat.
3. In a separate bowl, whisk together the granulated sugar and egg yolks until well combined and slightly thickened.
4. Slowly pour the hot milk mixture into the egg mixture while whisking continuously.
5. Stir in the vanilla extract.
6. Strain the mixture through a fine-mesh sieve to remove any lumps.
7. Divide the custard mixture evenly among ramekins or oven-safe dishes.
8. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
9. Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
10. Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
11. When ready to serve, sprinkle a thin, even layer of granulated sugar over each custard.
12. Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust.
13. Allow the sugar to harden for a few minutes before serving.

Adding Raspberry Twist

While classic crème brulee is delicious on its own, adding a raspberry twist can take it to a whole new level. Here’s how you can incorporate raspberries into your crème brulee:.

1. Before baking the custard, place a handful of fresh raspberries at the bottom of each ramekin.

2. Follow the same instructions for making the custard as mentioned above, pouring the mixture over the raspberries.

3. Bake and refrigerate the custards as instructed.

4. When caramelizing the sugar, sprinkle a few fresh raspberries on top of the sugar layer before using the torch.

Conclusion

Crème brulee is a timeless dessert that continues to captivate taste buds with its delicate custard and crispy caramelized sugar.

Whether you prefer the classic version or try adding a raspberry twist, this French delicacy is sure to satisfy your sweet tooth.