Crème Brûlée, Trinity Cream, burnt milk, burnt cream or Catalan cream, this creamy dessert is one of those that I love to prepare. It brings back very good memories of when I was little. My grandmother would prepare cream for dessert whenever I went to visit her. When she opened the door I would run to ask her if she had prepared some for me. I loved it and it is still one of my favorite desserts.
It consists of a pastry cream with the top covered with burnt sugar, thus forming a layer of caramel.
The history of this delicious dessert is a bit ambiguous. Some believe that it comes from English cuisine and that it is currently known as crème brûlée due to its popularity in France.
There are others who say that it is a French adaptation of Catalan cream because it was prepared in French Catalonia.
In England this dessert is called Trinity Cream because it is related to Trinity College, Cambridge, where the cream is served with the college's coat of arms printed on the caramel.
Making the cream is very simple and quick, and the ingredients to prepare it are easy to find at home: eggs, sugar, liquid cream and a little vanilla. With this combination you get an ideal dessert or snack!
It comes in individual containers. I have this set from Emile Henry that I think is really cute. They come in different colors, very fun to give a nice finishing touch to the cream. This set includes a blowtorch-type burner to make the task of burning easier.
Photo: Emile Henry crème brûlée set
I also use the containers for other recipes as they can be used in the oven or microwave. Whether it's foie gras or tomato crumble... everything I cook with these containers turns out really cool.
And as you know me, I always try to go one step further and innovate in the kitchen. What do you think of a Crème Brûlée with coffee and dark chocolate? Just reading this has made your mouth water, right? I'm going to give you the solution to your desire to try this delight. You can find this recipe on Emile Henry's website. I assure you that you will love it!
I hope I have been helpful with my information about this fantastic dessert and I hope you will prepare it with as much enthusiasm as I do! Do you know any other interesting facts related to this dessert that you would like to share? I would love to know them!
Source: Emile Henry's website and my beloved grandmother's experience.
Comments
Claudia&Julia said:
Hola Emmanuelle,
Lamentamos el malentendido, pero lo que indicamos es que se le atribuyen varios orígenes, entre ellos que pueda provenir de la cocina inglesa o de la catalana, porque también se preparaba en la Cataluña francesa, sin afirmar que se preparase antes allí.
Agradecemos tu interés y revisaremos la historia para modificar el texto, si fuera necesario.
¡Un saludo!
Emmanuel said:
Una pena leer estas mentiras que :
- dice que la crème brûlée sería una variante de crema catalana cuando la base es diferente ( en caso francés la crema es más un flan cuando la versión catalana es crema pasterlera )
- hacer pensar que fue la catalana la primera .. no se de donde sacáis esto pero una simple vista a wikipedia España les dará algo de cultura sobre la historia y origen de este postre