What is Crème brûlée?
'''Crème brûlée''' (or '''Crème brulée''') is a [[dessert]]. It is made of [[custard]]. It is topped with a thin, brittle crust of [[caramel]]ized sugar. It may be served cold, warm, or at room temperature. The custard is baked, and then sprinkled with sugar Casa that is caramelized under a [[broiler]] or with a kitchen blowtorch. The custard is flavored with [[vanilla]]. Other flavorings include [[chocolate]], orange [[liqueur]], [[fruit]], or other. The caramelized sugar crust can be covered with a [[liqueur]] and set on fire. The exact origin of crème brûlée is uncertain. It is claimed that crème brûlée originated in France, England, and Spain. The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook ''Le Cuisinier Royal et Bourgeois'' by [[Francois Massialot]], a cook at the [[Palace of Versailles]]. That version was a sweet custard of egg yolks and milk with a burnt sugar crust. It is similar to the modern versions. In the second edition of the book, the dessert is called ''crème anglaise''. At [[Trinity College, Cambridge]] the dessert was known as 'burnt cream'. The college crest was burnt into sugar on top of a custard using a hot iron.<ref>{{Cite web |url=http://www.ifood.tv/network/creme_brulee |title=ifoodtv: Creme Brulee |access-date=2013-05-16 |archive-date=2013-05-15 |archive-url=https://web.archive.org/web/20130515193749/http://www.ifood.tv/network/creme_brulee |url-status=dead }}</ref> It may predate Massialot's cookbook with one authority claiming it was first served at Trinity in 1630.<ref>{{Cite web |url=http://www.jamieoliver.com/magazine/recipes-view.php?title=cambridge-burnt-cream |title=Cambridge Burnt Cream |access-date=2013-05-28 |archive-date=2013-04-12 |archive-url=https://web.archive.org/web/20130412113652/http://www.jamieoliver.com/magazine/recipes-view.php?title=cambridge-burnt-cream |url-status=dead }}</ref><ref>[http://recipewise.co.uk/cambridge-burnt-cream-recipe Recipewise: Cambridge Burnt Cream]{{Dead link|date=January 2021