Creme Brulee

Crème brûlée has been known in England since the seventeenth century. The dish is thought to have been invented at Trinity College, Cambridge, where it was named ‘burnt cream’. Before serving, the top is sprinkled with granulated sugar or brown sugar and heated, often with a blowtorch or under a grill, to form a crisp caramel topping. The French translation, crème brûlée, is now generally used.