Creme brulee (Crème brûlée)

Creme brulee, Crème brûlée [krehm-broo-lay] The literal translation of this rich dessert is BURNT CREAM. It describes a chilled, stirred CUSTARD that, just before serving, is sprinkled with brown or granulated sugar. The sugar topping is quickly caramelized under a broiler or with a salamander. The caramelized topping becomes brittle, creating a delicious flavor and […]

Creme caramel

Creme caramel [krehm kehr-ah-mehl; krem kar-uh-mehl] Also known in France as CREME RENVERSEE, creme caramel is a custard that has been baked in a CARAMEL-coasted mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold. In Italy it’s known as CREMA […]

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