Dish · french
Creme Brulee
A baked custard of cream, egg yolk, and vanilla, chilled, then topped with sugar burned under a torch or broiler right before serving. The cracked sugar shell contrasts with the soft custard underneath.
Where it comes from
France and Catalonia both claim early versions of a burned-sugar custard, with Catalonia's crema catalana predating documented French references, though which one directly influenced the other is disputed. The dish as known today became standard through French restaurant kitchens.
What cooks argue about
Torch versus broiler for the sugar top is the main fight, since a torch caramelizes quickly without warming the custard while a broiler risks melting it if left too long.
Versions
Nobody has published a creme brulee here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
heavy cream
egg yolk