Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Another classic baked custard that consists of cream, egg yolks, and sugar baked in a bain-marie in a shallow dish made specifically for it. After it has been baked and chilled, a thin layer of brown sugar is placed over the top and then burned with a blowtorch or placed under a salamander or broiler to form a warm, brittle, burnt-sugar crust that entirely covers the smooth, satiny cold custard. When a spoon is dipped into the custard, the crust makes a snap and shatters. Crème brûlée is always served in the dish in which it was baked.