There is nothing quite better than eating the crunchy-and-custardy crème brûlée that is perfectly proportioned with the help of a ramekin. The hard, caramelized surface cracks open with the back of a spoon and unleashes the rich and silky goodness. As soon as you take that first bite, the soft and creamy custard oozes in and around your mouth, while you close your eyes and get lost in your own, sweet world. The bitter-sweet crisp and crackle combined with the custard, which is decadently-joyous and has a gentle note of earthy vanilla, makes for a divine experience full of bliss and joy. The crème brûlée is truly a godsend.
Crème brûlée is a French term for what the English refer to as Burnt Cream or Trinity Cream. The dessert’s origin is quite a controversial topic. It was first published in the French chef, Francois Massialot’s cookbook ‘Cuisinier royal et bourgeois’ in 1691. However, a few decades later, it vanished from cookbooks and was no longer popular. It was later made popular by the English when they came out with a version of their own, known as ‘Trinity Cream’. During the 1980’s, crème brûlée was widely acknowledged and went on to become one of the many legendary desserts of the culinary world.
The popularity and hype behind the crème brûlée can be justified with just two words: elegance and simplicity. The recipe of this masterpiece only consists of a few simple ingredients that are used on a daily basis by a majority of households. Yet, despite its simplicity, the flavors and the mix of the two textures make for a wholesome and divine bite. This is why crème brûlée is one of the most popular desserts in many European countries till this day. Francois Massialot says that the perfect crème brûlée will be silky and creamy. “Something that holds on the spoon; something that is very silky on the palette,” he says. The crème brûlée is the ultimate dessert.