Burnt Cream or Crème Brûlée

Of the two names, the French sounds a lot tastier than the English but apparently, burnt cream has been made in England since about the seventeenth century. As its basis is the good old British custard, it could be much older than that. The caramelized sugar topping was said to have been invented by a chef at Trinity College, Cambridge.

It can be served cold (refrigerated), but I really do believe that the best way to eat burnt cream is at room temperature. The custard is just at se