Crème Brûlée
OriginFrance/England/Spain
Year1691
Key IngredientsCream/Egg/Sugar
About Crème Brûlée
The torched sugar crust was first described in a 1691 French cookbook. Spain claims crema Catalana as the original. Trinity College Cambridge claims their version from 1879. The satisfying crack of breaking the sugar crust is the best part. The blowtorch became a kitchen essential because of this dessert.