Crème brûlée
| Alternative names | Burned cream, Burnt cream, Trinity cream, Cambridge burnt cream |
|---|---|
| Course | Dessert |
| Place of origin | France, Catalonia, or England[a] |
| Serving temperature | Room temperature |
| Main ingredients | Cream, sugar, egg or egg yolks, vanilla |
Crème brûlée (/ˌkrɛm bruːˈleɪ/; French: [kʁɛm bʁy.le]), also known as burnt cream, Cambridge burnt cream, or Trinity cream,[1] and virtually identical to crema catalana,[2] 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 generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
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- ^ 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.
- ^ 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.