But as they say, the proof is in the pudding, or in this case the custard, because the earliest known recipe for crème brûlée appears in French chef François Massialot’s cookbook in 1691. The name “burnt cream” was used in the 1702 English translation of his recipe. In ...
Crème brûlée is a French dessert that literally translates to “burnt cream”. But, don’t be put off, the actual dessert is much more appealing than the translation sounds. (You will find creme brulee called crema catalana in Spain or Trinity cream in England.) So, what is it? At...
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