A recipe for all the crème brulee lovers.
I am sharing with you all the secret to my best creme brulee. you will love it.
The Crème Brulee recipe was inspired by the famous Spanish Crème Catalane. The French basically copied the principle of the Spanish dessert and added a hint of vanilla and caramelised it. The term Brulee means “Burnt “in French. Hence, the dark brown colour of the burnt sugar on top that contrast the yellow soft cream underneath.
Many Argues that the Crème Brulee is from either Spain, England or France. Well let me tell you that we are all doing it slightly differently in each country. However, being a Frenchman I will let you know our version of the famous French crème Brulee.
The legend said that once upon a time in the XVII century, The Brother of the King Louis XIV, Philippe D’Orleans, was having a dinner party in a castle near Spain. His chef of the time Francois Massialot reproduced the Spanish crème Catalane but added fresh vanilla to his recipe. The Philippe was unhappy about the dessert as it was too cold and wanted something warm. So, the chef decided, ingeniously, to throw some sugar on top and applied a hot iron on the sugar to caramelise it. Everyone approved the dessert and the Crem Brulee was born.
To conclude, I am sharing with you a recipe more than 300 years old and still please most tastebuds.
Enjoy and Bon Appetit.
This recipe should make 6 ramequins of 120 ml each