Crème brûlée
Crème brûlée or crème brulée (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbook . The question of its origin has inspired debate within the modern gastronomical community. The recipe is then based on egg yolks and milk, with a pinch of flour. Once cooked, François Massialot specifies "that it must be sweetened on top, in addition to the sugar that is put in it: we take the shovel from the fire, very red at the same time we burn the cream, so that it takes a beautiful color of gold". Some authors mention Bartolomeo Stefani's Latte alla Spagnuola (1662) as describing crema catalana, but it calls for browning the