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Crème brûlée

Crème brûlée ("burnt cream") is a dessert consisting of a custard-like base whose sugar topping has been burnt into a hard caramelized layer. It is usually served cold in individual pots.

It may have originated in Britain in the 17th century where it is also known as Trinity College cream. It is claimed that chef at Trinity College, Cambridge accidentally burnt a custard he had sprinkled with sugar and served it up as an new dish.


[1] Delia Smith's Complete Cookery Course by Delia Smith (BBC 1997) ISBN 0-563-36249-9 p.482

[2] Perfecting Crème Brûlée (Cook's Illustrated, Nov & Dec 2001) p.22