History of Creme Brulee

Creme Brulee is a very old dessert consist of a rich custard base topped with a contrasting layer of hard  caramel. The unique of the Creme brulee the top of this cooked it using torch or some other they used flambeing liquor. But, the dessert serve it cold. This one of the best dessert served in a fine dining restaurant. 

To pronounced right the creme brulee its (krehm broo-lay) The Spanish have taken credit for this sensuous custard as "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream" and the English school boys at Cambridge demanded it. It apparently wasn't until the end of the nineteenth century that common usage of the French translation came into vogue, putting it on the map from Paris to Le Cirque in New York City. Its wide recognition today seems to have given the French credit for inventing crème brûlée.  I've gathered the basic recipes and steps in how to make a Classic Creme Brulee. 

                                             8 egg yolks

                                             1/3 cup granulated white sugar

                                             2 cups heavy cream

                                             1 teaspoon pure vanilla extract

                                             1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. 

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Visit: Chateau Groups of Restaurant



source: wikipedia, cremebrulee.com