brûlés

Brûlés is a term derived from the French word for "burned." In a culinary context, it refers to ingredients that have been intentionally overcooked or caramelized to the point of developing a slightly bitter, smoky, or intensely roasted flavor. This technique is not about charring to the point of being inedible, but rather a controlled burning that transforms the taste and texture of food.

Commonly, sugar is brûléed to create a hard, brittle caramel crust, most famously in crème brûlée. This involves sprinkling sugar over a custard and then using a torch or broiler to melt and crisp the sugar. Beyond desserts, vegetables like onions or root vegetables can be brûléed to deepen their sweetness and add a complex, slightly bitter edge that complements their natural flavors. The process requires careful attention to prevent actual burning, aiming instead for a deep, dark amber hue. The resulting flavor is a sophisticated contrast, adding depth and nuance to dishes.