'Brulee' (also spelled 'crème brûlée') is a classic French dessert composed of a rich custard base topped with a layer of hardened caramelized sugar. The name is derived from the French words 'crème' meaning 'cream' and 'brûlée' meaning 'burnt'.
The earliest documented recipe resembling crème brûlée appeared in 1691 in French chef François Massialot's cookbook Cuisinier Royal et Bourgeois, under the name "crème à l'Angloise"; its purely French origin is disputed, since similar desserts existed elsewhere around the same era (see below). The dish's popularity in its modern form truly skyrocketed in the 1980s, when it became a ubiquitous menu item at fine dining establishments worldwide.
To prepare crème brûlée, a custard is first made by combining cream, egg yolks, and sugar. This mixture is then baked in individual ramekins until just set. Once cooled, a layer of granulated sugar is sprinkled over the top and caramelized using a kitchen torch or broiler, creating a crisp, glassy crust. The end result is a dessert with a contrasting texture - a smooth, velvety custard base beneath a layer of hardened, caramelized sugar.
Crème brûlée is prized for its rich, creamy mouthfeel and the interplay between the sweet caramelized topping and the subtly sweet custard. The custard base is typically flavored with vanilla, but other variations may incorporate ingredients like coffee, chocolate, citrus zest, or even savory elements like lavender or Earl Grey tea.
While crème brûlée is considered a quintessential French dessert, similar custard-based dishes with a caramelized topping can be found in various cuisines around the world. In Britain, a similar dish known as 'burnt cream' or 'Trinity cream' has been served since the 17th century. In Spain, the dish 'crema catalana' is made with a custard base flavored with lemon and cinnamon.
Beyond its use as a stand-alone dessert, crème brûlée can also be incorporated into other culinary applications. The custard base can be used as a filling for pastries, tarts, or even used as a topping for cakes. The caramelized sugar topping can also be used to add a crisp, sweet element to breakfast dishes, such as oatmeal or yogurt parfaits.
Preparing crème brûlée at home requires careful attention to detail, as the custard base must be cooked to the perfect consistency, and the caramelized topping must be evenly browned without overcooking the delicate custard underneath. However, with the right technique, home cooks can easily recreate this classic French dessert in their own kitchens.