brûlées

Brûlées is the feminine plural form of brûlée, the feminine past participle of brûler, meaning “burnt” or “charred” in French. The term functions as an adjective and can describe multiple items that have been scorched or caramelized. In culinary contexts it commonly refers to a dessert component or a surface characterized by a burnt-sugar crust, as in crème brûlée.

The best-known example is crème brûlée, a custard dessert whose top layer is caramelized to a hard, glossy crust. The name translates to “burnt cream.” A typical preparation uses a vanilla-flavored custard made from cream, egg yolks, and sugar, which is baked or set and then cooled. Just before serving, sugar is sprinkled over the surface and heated with a blowtorch or broiler to form the characteristic brûlée crust.

The term can also describe other foods that have been caramelized or scorched on the surface, such as fruits or baked goods finished with a brûléed glaze. In menus or recipes, brûlées may appear as descriptors rather than as standalone dish names.

Origins and variations: The origins of crème brûlée are debated, but the dish is closely associated with French cuisine, with similar custards known in other European traditions, such as crema catalana in Spain. The concept has become widespread in modern cookery, with numerous flavor variations including vanilla, citrus, chocolate, and liqueur infusions.