History of the Crème Brulee
The origins of this dessert can be traced back to France in the 17th century, where it was known as "burnt cream." The dessert quickly became popular throughout Europe, and the name eventually changed to Crème Brulee. Today, it is enjoyed all around the world and is a popular dessert option in fine dining restaurants.
Tips and tricks for Crème Brulee recipe
- Make sure to use a heavy-bottomed pot when making the caramel syrup to prevent burning.
- When adding the milk mixture to the caramel syrup, do it carefully to avoid splashing and burning yourself.
- To ensure a smooth texture, strain the mixture through a fine-mesh sieve before chilling it in the fridge.
- Use a hand-held torch to caramelize the sugar on top of the dessert, or place the dessert under the broiler until the sugar melts and turns dark brown.
Tips for presenting the dish
- Serve the Crème Brulee in individual ramekins for an elegant presentation.
- Garnish each dish with fresh berries, mint leaves, or a drizzle of chocolate sauce for added flavor and visual appeal.
- Use a kitchen torch to create a crackly sugar crust on top of the dessert just before serving.
- This dessert pairs well with a glass of champagne or a sweet dessert wine.