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| Varaine [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)] |
Crème brûlée is a French name that translates out to mean "burnt cream." It is also called crema catalana, Trinity cream and sometimes as crème anglais, although crema catalana is a more specific type of the dish from the Catalan region of Spain, and Trinity cream is another dish that is named after Trinity College, Cambridge.
This is a dessert that is made from a custard base - a name that is used to refer to a variety of dishes made using egg yolk and cream or milk - that is then topped with a layer of hard caramel. Caramel is formed by heating sugar to 170 °C (340 °F), and has a distinctive brown colouring.
The dish is normally served in individual ramekins. The custard base of the dish is normally flavoured with vanilla, but other flavourings can also be used. Crema catalana, for example, is flavoured with orange or lemon zest and cinnamon, but other flavouring such as liqueurs, coffee, nuts, herbs and chocolate are also used.
The caramel topping for the custard can be pre-made disks that are placed on the dish before serving or, alternatively, the sugar used can be sprinkled directly on to the custard and then caramelised, using a blow torch.
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