While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Get your spoon ready for some crack-a-lackin' - July 27 is National Crème Brûlée Day!
Although the English referred to this sweet little ramekin full of love as "burnt cream," the name crème brûlée just sounds so much better, no?
The origins of this dish are a bit hazy, but the name first appeared in Francois Massialot's cookbook in 1691. "Trinity Cream" or Cambridge Burnt Cream became a traditional dessert at Trinity College in Cambridge during 1879 when a version of crème brûlée was served with the college arms branded into the cream top. Now that's some serious college pride.
A five-ingredient French delicacy, rich vanilla custard is topped with a hard "burnt sugar" top. Check out our own wonderful crème brûlée tutorial with step-by-step photos.
But have a mind with that torch - you don't want to end up a crispy critter.
I'm sure it's just me, but I've never been all that impressed with creme brulee. Pastry cream with sugar melted on top just doesn't taste all that great. Don't get me wrong; it's impressive looking. But I would rather have a big bowl of baked egg custard with fresh nutmeg dusted on top of it. YUM.
I know what you mean... but the bitter taste of the burnt sugar makes the creamy custard taste all the better~
Better not give me a spoon, or I might endanger my computer screen!
Same here... I love crème brûlée.
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