The History & Homemade Recipe for Crème Brûlée

Crème brûlée, which means "burnt cream" in French, has a rich history that dates back several centuries. The exact origin of crème brûlée is somewhat disputed, but it is generally believed to have roots in France.

One theory suggests that crème brûlée evolved from the English dessert known as "Trinity Cream" or "Burnt Cream." This dish was popular in England in the 17th century and consisted of a custard-like dessert with a caramelized sugar crust on top. It is said that the French adopted and adapted this recipe, giving birth to what we now know as crème brûlée.


In France, crème brûlée gained popularity in the 18th century and became a classic French dessert. The first known published recipe for crème brûlée appeared in François Massialot's 1691 cookbook, "Le Cuisinier Royal et Bourgeois." The dessert was further popularized in the 19th century, particularly in Parisian restaurants.


The basic preparation of crème brûlée involves creating a smooth custard using egg yolks, sugar, and cream. The custard is then baked until set and chilled before serving. The distinctive feature of crème brûlée is the caramelized sugar crust on top, which is achieved by sprinkling sugar on the custard's surface and then using a culinary torch to melt and caramelize it.

Over time, crème brûlée has become a beloved dessert worldwide, finding its way onto the menus of many restaurants and homes. Its combination of creamy custard and crispy caramelized sugar on top continues to make it a delightful and elegant treat enjoyed by people of all ages.

Homemade Creme Brulee Recipe;

Ingredients:

• 2 cups heavy cream
• 1 vanilla bean or 1 tablespoon pure vanilla extract
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• Pinch of salt

Instructions:

• Preheat Oven:

Preheat your oven to 325°F (163°C). Arrange ramekins in a baking dish that's large enough to hold them with some space between each.

• Prepare Vanilla Cream:
  • If using a vanilla bean, split it lengthwise and scrape the seeds out. In a saucepan, heat the cream and vanilla seeds (or vanilla extract) over medium heat until it just begins to simmer. Remove from heat and let it steep for about 15 minutes to infuse the vanilla flavor. If using vanilla extract, add it after removing the cream from heat.

• Whisk Egg Yolks:
  • In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.

• Combine Mixtures:
  • Slowly pour the warm cream into the egg mixture, whisking continuously to avoid curdling. Strain the mixture through a fine-mesh sieve into a bowl to remove any potential cooked egg bits and the vanilla bean (if used).

• Fill Ramekins:
  • Pour the custard mixture evenly into the ramekins.

• Bake in a Water Bath:
  • Place the baking dish with the filled ramekins in the preheated oven. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. This water bath helps ensure gentle and even cooking.

• Bake Until Set:
  • Bake for approximately 40-45 minutes or until the edges are set, but the center still jiggles slightly when shaken.

• Chill:
  • Remove the ramekins from the water bath and allow them to cool at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set completely.

• Caramelize Sugar:
  • Just before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. Alternatively, you can place the ramekins under the broiler for a few minutes, but watch closely to prevent burning.

• Serve:
  • Allow the caramelized sugar to harden for a minute or two before serving. Enjoy the creamy custard with its delightful crunchy caramelized top!

This recipe makes approximately 4-6 servings, depending on the size of your ramekins. Adjust quantities accordingly if you need more servings.

Here some homemade creme brulee recipe videos are below;

Homemade Crème Brûlée;

Creme Brulee Recipe (Turkish);

Easy and Amazing Creme Brulee Recipe;

Creme Brulee Recipe;

Martha Stewart's Crème Brûlée;

References;

1.  Davidson, Alan (21 August 2014). The Oxford Companion to Food. OUP Oxford. p. 230. ISBN 978-0-19-104072-6. Archived from the original on 6 March 2017. Retrieved 27 September 2016.
2. Andrews, Colman (3 December 2005). Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast. Harvard Common Press. pp. 247–. ISBN 978-1-55832-329-2. Archived from the original on 15 December 2019. Retrieved 27 September 2016.
3. Goldstein, Darra, ed. (2015). The Oxford companion to sugar and sweets. Oxford. ISBN 978-0-19-931361-7. OCLC 905969818. Archived from the original on 16 August 2021. Retrieved 16 August 2021.
4. Grigson, Jane (1 January 1985). Jane Grigson's British Cookery. Atheneum. ISBN 9780689115240. Archived from the original on 30 September 2020. Retrieved 27 September 2016.
5. Sabban, Françoise; Serventi, Silvano (1998). La gastronomie au Grand Siècle : 100 recettes de France et d'Italie. Oxford University Press. p. 272. ISBN 978-2234050426.
6. Stefani, Bartolomeo (1622). L'Arte di ben cucinare. pp. 97–98. Archived from the original on 16 August 2021. Retrieved 16 August 2021.

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