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.
Nobody has published a creme brulee recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.