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6
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By Frank Camorra and Richard Cornish
Published 2007
Some food scholars argue that crème brûlée, a rich, cool cream custard with a crisp topping of fresh toffee is a French invention. Others claim it came from Trinity College in Oxford, where the crest of the college was emblazoned into the top with a hot branding iron. Aurora, the mother of the owner of Bodega Pepe in Aragon, however, insisted that it was a Catalán invention.
It doesn’t matter who was first, what matters to me is that it is a great dessert. This is all about c