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Everything to Know About Creme Brulee

Creme brulee is a simple yet delicate custard dessert. You may recognize the name from fancy restaurant dessert menus or French food shows. From its name, you may have also guessed that this dish is a French dessert. 

While its name is indeed French, the French brulee has more interesting origins. In this article, we will cover all that there is to know about creme brulees.

What is Creme Brulee?

Creme brulee is French for ‘burnt cream’. This dessert is made with a creamy custard base and a caramel topping. The caramel forms a hard coating over the custard base, giving it an aesthetic facelift, and an extra crunch. Typically, you would crack the caramel with a spoon to dig into a soft creamy dessert with a slightly dark flavor of burnt sugar. It is often served cold and can be garnished with berries or chocolates.

History of Creme Brulee

Now to the big question, who invented creme brulees? Unlike its name suggests, creme brulees are not native to France. Although the dessert is more commonly known by its French name, it has been around for much longer than its French origins. Chefs from Spain, England, and France take credit for creating the creme brulee. These countries indeed have their versions of an ideal creme brulee. The French version is a sweet dessert, while the old British version was unsweetened with a much denser caramel glaze. While it is difficult to find the exact origin of this dessert, its popularity in the modern age is undeniable.

How Does Creme Brulee Taste?

Creme brulees combine the sweetness of a velvety custard with the bitter-sweet crunch of caramelized sugar. Depending on the composition of the custard base, your creme brulee can be soft and thick or light-textured. One universal feature of the dessert regardless of how it is made, is its rich vanilla flavor.

How is Creme Brulee Made?

A creme brulee has two layers: a custard base and a caramel coating.  The custard base is made by heating a proportionate amount of egg yolks, sugar, milk, and vanilla on medium heat until the mixture thickens. Then, the mixture is dished into serving cups or ramekins and refrigerated for a few hours.  The final step is to cover the custard in sugar and melt it with a blow torch. Keep the torch over the sugar long enough to caramelize it. This creates a hard-textured coating over the custard.  The trick to making a perfect creme brulee is a velvety custard base and lightly caramelized sugar.

Have you ever had creme brulee? Or would you like to get a better taste of this world-class dessert? At Bricco, we make delicious creme brulees with different options for toppings. Feel free to make a reservation to visit us or order from us today!