Creme brulee
A custard dessert with a caramelized sugar topping.
Crème brûlée, also known as burnt cream, Cambridge burnt cream, or Trinity cream, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is distinct from crema catalana, which uses different ingredients and flavorings, and is normally served slightly chilled, with the caramelizing process warming the top while leaving the center cool.
- earliest_known_recipe
- 1691
- earliest_known_cookbook
- Cuisinier royal et bourgeois by François Massialot (1691 edition)
Lore & Background
The earliest known recipe for a dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois, though its ultimate origins are unclear. The recipe uses egg yolks and milk without flour, and Massialot specifies that after cooking, it must be sweetened on top and then burned with a red-hot shovel from the fire to achieve a golden color. Some authors mention Bartolomeo Stefani's Latte alla Spagnuola (1662) as describing crema catalana, but that recipe calls for browning the top of the custard before serving with sugar on top.
The practice of browning dishes with a hot iron was already documented in La Varenne's Cuisinier françois (1651), applied to egg and cream dishes, though none had a layer of hard caramel. The name 'burnt cream' appeared in the 1702 English translation of Massialot's work. In the 1691 edition, Massialot referred to a similar recipe as crême à l'Angloise, or 'English cream', casting doubt on its origins. The dessert's association with Trinity College, Cambridge, as 'Trinity Cream' or 'Cambridge burnt cream' dates to the 20th century, not 1879.
Reader's Guide
Crème brûlée was generally uncommon in both French and English cookbooks of the nineteenth and twentieth centuries. It became extremely popular in the 1980s, described as 'a symbol of that decade's self-indulgence and the darling of the restaurant boom', probably popularised 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'. It also spread from France to other parts of Asia. The dessert is usually served in individual ramekins, with caramel formed either separately or directly on top using a salamander or torch. Two methods exist for making the custard: a 'hot' method using a double boiler, and a 'cold' method where egg yolks and sugar are whisked to ribbon stage before adding cold cream. Its significance lies in its resurgence as a modern classic, bridging historical French and English culinary traditions while becoming a global icon of restaurant dining.
Did You Know?
- The earliest known recipe for crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois.
- The dessert's association with Trinity College, Cambridge, as 'Trinity Cream' or 'Cambridge burnt cream' dates to the 20th century, not 1879.
- Crème brûlée became extremely popular in the 1980s, probably popularised by Sirio Maccioni at his New York restaurant Le Cirque.
- The practice of browning dishes with a hot iron was documented in La Varenne's Cuisinier françois in 1651, but those dishes did not have a layer of hard caramel.
Frequently Asked Questions
What is Creme brulee?
Crème brûlée is a classic French custard dessert built on two distinct layers: a silky, vanilla-infused base beneath a crackly, hardened sugar crust. It is also widely recognized by the names burnt cream, Cambridge burnt cream, or Trinity cream.
What are Creme brulee's signature traits?
Its defining feature is the sharp contrast between the cool, creamy custard underneath and the warm, glassy caramelized sugar that shatters when struck with a spoon. Vanilla serves as the traditional flavoring agent in the French version, lending the custard its characteristic aroma.
When does Creme brulee's story begin?
The earliest documented recipe dates to 1691, appearing in François Massialot's cookbook Cuisinier royal et bourgeois, which places the dessert squarely in the kitchens of the French royal court. That gives the dish a recorded history stretching back over three centuries.
How does Creme brulee's scene end (i.e., how is it served)?
It is typically presented slightly chilled so the custard center stays cool, then the sugar topping is torched or heated tableside to warm the crust just enough to crack. The diner breaks through the caramel shell to reach the still-cool cream beneath.
Who is Creme brulee's closest relative?
Crema catalana, a Catalan dessert, is considered virtually identical in structure and flavor profile, making the two nearly interchangeable in most culinary discussions. The primary distinctions lie in regional origin and minor variations in seasoning.
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