The Best Crème Brûlée Recipes on one Site!
This website is totally dedicated to recipes for creme brulee, the famous, delicated creamy dessert.
You will find several top recipes in the menu on the left, that will show you step-by-step how to cook crème brûlée.
Traditional recipes for crème brûlée, but also some sweet and savory variations.
Looking for a recipe for a dessert? Try the sweet crème brûlée recipes with, for example, fruit, chocolate or coffee.
Use the savory crème brûlée recipes for a creamy starter with vegetables.
With these simple recipes you can make the most delicious homemade crème brûlée dessert in an instant!
What is crème brûlée?
Crème brûlée (also known as burnt cream, crema catalana, or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of caramel.
It is normally served cold.
The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, or other fruit.
Crème brûlée history
The exact origins of crème brûlée are uncertain. Britain, France and Spain all lay claim to it.
Regardless of its origin, the popularity of crème brûlée clearly extends as far back as the 17th century.
Anyone who has used a spoon to break through the crackling, glass-like caramelized surface to scoop up a mouthful of the creamy custard knows why crème brûlée is still being prepared.
The earliest known reference of crème brûlée appears in François Massialot's 1691 cookbook, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise".
In the early eighteenth century, the dessert was called "burnt cream" in English.
In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron".
The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down.
However, when the student became a Fellow, he managed to convince the cook.