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Chef's Notes: Crème brûlée

Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

The earliest known reference to crème brûlée in print appears in François Massialot’s 1691 cookbook Cuisinier royal et bourgeois.The name "burnt cream" was used in the 1702 English translation.Confusingly, in 1740 Massailot referred to a similar recipe as crême à l'Angloise, 'English cream'. The dish then vanished from French cookbooks until the 1980s.A version of crème brûlée (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron."

Our crème brûlée is flavoured with Madacasgan Vanilla and served with a homemade fruit and nut biscotti , the perfect way to end your meal.

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