Crème brûlée

Dish information

Crème brûlée, an iconic dessert known for its rich custard base and contrasting layer of brittle caramelized sugar, boasts a history as intriguing as its flavor. While often hailed as a quintessentially French creation, its true origins are a subject of culinary debate. Some food historians trace its lineage back to Catalonia, Spain, where a similar dish called 'Crema Catalana' has existed since medieval times, traditionally flavored with citrus and cinnamon. Another theory points to Trinity College in Cambridge, England, where 'burnt cream' or 'Trinity Cream' was reportedly served as early as the 17th century, featuring a crest seared onto its sugary top. However, the first undeniable mention of 'Crème brûlée' under that name appeared in French chef François Massialot's 1691 cookbook, 'Le Cuisinier Royal et Bourgeois.' Massialot's recipe details a cold custard topped with sugar that was browned with a red-hot iron. This French association solidified over centuries, with the dessert becoming a staple of sophisticated French dining. Its resurgence in popularity in the late 20th century, especially in America, cemented its status as a global dessert favorite, celebrated for its elegant simplicity and satisfying textural contrast. Today, Crème brûlée is a testament to timeless culinary principles, found in various regional interpretations but always recognized by its signature crunchy crust.

Timeline

• 1300s

  Crema Catalana, a similar custard dessert, is documented in Spain.

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  1630s

  A recipe for 'burnt cream' appears in English cookbooks, potentially at Trinity College, Cambridge.

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  1691

  François Massialot publishes the first recipe explicitly named 'Crème brûlée' in his French cookbook.

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  1980s

  Crème brûlée experiences a significant resurgence in popularity, particularly in modern American cuisine.