Crème Brûlée
A luxurious, silky vanilla custard base topped with a contrasting layer of hardened caramelized sugar.
Origin & history
While its exact origins are debated between France, England, and Spain, the first written recipe for a dish resembling modern Crème Brûlée appeared in François Massialot's 1691 cookbook 'Le Cuisinier royal et bourgeois'. It became a staple of French fine dining in the 20th century.
Ingredients
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Custard
Topping
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