Who invented the crème brûlée?

The exact crème brûlée origin is debated. France's François Massialot documented the first known recipe in 1691, but similar desserts like Trinity Cream in England and Crema Catalana in Spain suggest shared roots across Europe.

Is crème brûlée Italian or French?

Crème brûlée is considered French, especially due to its name and early documentation. However, the concept of baked custards exists in many European cuisines, making its origin a blend of culinary traditions.

What country is known for crème brûlée?

France is most commonly associated with crème brûlée, thanks to its name and prominence in French pastry. Still, England and Spain have long histories with similar custard desserts.

What does 'brûlée' mean in French?

'Brûlée' means 'burnt' in French, referring to the caramelized sugar layer on top of the custard. This finishing step is key to the identity and tradition of crème brûlée.

creme brulee origin 2025

Description

This classic crème brûlée recipe celebrates the dessert’s rich, centuries-old origin in European cuisine. With its silky vanilla custard and caramelized sugar crust, it pays homage to the French, English, and Spanish roots of one of the world’s most elegant desserts.

Ingredients

Heavy cream
Egg yolks
Granulated sugar
Vanilla bean or extract
Additional sugar (for topping)

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Instructions

Step 1: Preheat oven to 325°F (160°C).
Step 2: In a saucepan, heat cream and vanilla until steaming but not boiling.
Step 3: In a bowl, whisk egg yolks and sugar until pale.
Step 4: Slowly add hot cream to yolks, whisking constantly to temper.
Step 5: Strain mixture and pour into ramekins.
Step 6: Place ramekins in a baking dish with hot water halfway up the sides.
Step 7: Bake for 35–40 minutes, until custard is just set.
Step 8: Chill for 4 hours or overnight.
Step 9: Sprinkle tops with sugar and caramelize with a kitchen torch or broiler.
Step 10: Serve immediately with a crisp sugar crust.

Notes

Use fresh vanilla bean for a richer, more authentic custard. Chill thoroughly before brûléeing to prevent a runny center. For an international twist, try adding citrus zest (Spain) or using a branding iron (Trinity College tradition).

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking / Water bath
Cuisine: French (with historical roots in Spanish and English cuisine)

Nutrition

Serving Size: 1 ramekin (1/4 recipe)
Calories: 290
Sugar: 22g
Sodium: 45mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 4g
Cholesterol: 215mg