brûlée

Crème brûlée is a dessert consisting of a rich custard base topped with a hard caramelized sugar crust. The dish is strongly associated with French cuisine, though its exact origins are debated and similar preparations appear in British and other European cookery in the 17th and 18th centuries. The name translates from French as “burnt cream.”

Ingredients typically include heavy cream, egg yolks, granulated sugar, and vanilla. The custard may be flavored with vanilla, and some variations use lemon zest, citrus, chocolate, coffee, or liqueurs. The classic custard is smooth and pale, with the caramel layer providing textural contrast.

Preparation involves whisking egg yolks with sugar, then gradually whisking in hot cream and vanilla. The mixture is strained and poured into shallow ramekins. They are set in a bain-marie and baked gently until just set. After cooling, the dishes are chilled to reinforce the custard’s texture. Just before serving, a thin, even layer of sugar is sprinkled on top and caramelized with a culinary torch or under a hot broiler until it forms a brittle, amber crust.

Serving typically occurs after chilling, with the crisp sugar crust yielding to a creamy interior. The contrasting textures, along with the vanilla aroma, are characteristic features. Variants exist globally, including dairy-free or lower-fat adaptations and flavor variations such as chocolate or coffee crème brûlée, though the traditional form remains the most widely recognized.