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About Crème Brûlée
Appears in
By Richard Sax
Published 1994
Before the 1980s, crème brûlée was virtually unknown to most Americans or was seen as a quaint English dessert. But suddenly, this smooth, rich custard topped by a sheer layer of crisply caramelized sugar became one of the signatures of that decade’s self-indulgence and the darling of the restaurant boom.
The source of crème brûlée is usually considered to be a Trinity College recipe for “Cambridge Burnt Cream,” dating from the 1860s. But this custard turns up in both French and English cookery books at least two centuries earlier—often enough that it was probably widely made considerably before that.
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