Crème brûlée (French, "burnt cream", pronounced (IPA) [ˌkrem bruː ˈleɪ] in English; [kʁɛm bʁy le] in French) is a dessert consisting of a custard-like base whose sugar topping has been burnt into a hard caramelized layer. It is usually served cold in individual pots. The International Phonetic Alphabet is a phonetic alphabet used by linguists to accurately and uniquely represent each of the wide variety of sounds (phones or phonemes) the human vocal apparatus can produce. ... The English language is a West Germanic language that originates in England. ... Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ... Custard is a sweet dessert made from a combination of milk or cream, egg yolks, corn starch, sugar and flavourings such as vanilla. ...

It may have originated in Britain in the 17th century where it is also known as Trinity College cream. It is claimed that chef at Trinity College, Cambridge accidentally burnt a custard he had sprinkled with sugar and served it up as a new dish. (16th century - 17th century - 18th century - more centuries) As a means of recording the passage of time, the 17th century was that century which lasted from 1601-1700. ... Full name The College of the Holy and Undivided Trinity Motto Virtus vera nobilitas Virtue is true Nobility Named after The Holy Trinity Previous names - Established 1546 Sister College Christ Church Master Sir Martin Rees Location Trinity Street Undergraduates 656 Graduates 380 Homepage Boatclub The Great Gate is the main...

Recipe

Serves 12.

These instructions should provide a crackly crust over a cold custard, balanced in sweetness, egg and cream content. Few can resist its light, silky texture. The procedure is due to Dawn Yanagihara [2]. Custard is a sweet dessert made from a combination of milk or cream, egg yolks, corn starch, sugar and flavourings such as vanilla. ... Look up Egg in Wiktionary, the free dictionary Egg has multiple meanings. ... This article is about cream, the food item. ...

With the oven rack adjusted to its lower middle position, preheat the oven to 300° F (150°C). Fold a kitchen towel to cover the bottom of a large roasting pan and arrange 12 five-ounce (150 ml) ramekins on the towel. The ramekins should not touch each other, or the side of the roasting pan. If the roasting pan is not large enough, scale down the recipe. A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter the flavor and properties (mouthfeel, preservation, texture) of beverages and food. ... In chemistry, salt is a general term used for ionic compounds composed of positively charged cations and negatively charged anions, so that the product is neutral and without a net charge. ... Vanilla is a flavouring, in its pure form known as vanillin, derived from orchids in the genus Vanilla. ...

Combine 3 cups of the cream, the sugar and salt in a medium saucepan. With a paring knife, halve the vanilla beans lengthwise and scrape the seeds into the saucepan. Submerge the pods in the cream. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the saucepan from the heat and steep the mixture for 20 minutes to infuse the flavor.

Meanwhile, separate the eggs, placing the yolks in a large bowl and storing the whites for another use. Bring a kettle of water to a boil. After the cream has steeped remove the pods and stir in the remaining 3 cups of cream to cool the mixture.

Whisk the egg yolks until they are evenly combined. Add a cup of the cream mixture to the yolks and whisk until combined. Continue adding cups of cream and whisking until evenly colored. Pour the mixture through a fine mesh strainer into a second bowl. Ladle the mixture into the 12 ramekins.

Place the roasting pan onto the oven rack and pour in boiling water until it reaches 2/3 the height of the ramekins. Do not splash water into the ramekins. Bake until an instant-read thermometer registers 170 to 175°F (77 to 79°C). At this time the centers of the custard should be barely set. The baking time depends upon the height of the ramekins. If shallow, start checking temperature at 30 minutes. Higher ramekins can take up to an hour to bake.

Cool ramekins to room temperature on a wire rack. Place on a shallow tray, cover with plastic wrap, and chill in the refrigerator for at least 4 hours. Before serving, uncover the ramekins and soak up any condensation with paper toweling. Spread 1 teaspoon turbinado (Demarara) sugar on each, tilting and tapping to spread the sugar evenly. Spread sugar only on the number of ramekins that will be served. The others can be stored for several days in the refrigerator for later use. The inside of a fridge A refrigerator (often shortened to fridge) or freezer is an electric appliance that uses refrigeration to help preserve food. ...

Ignite a propane blowtorch and caramelize the sugar on each ramekin. Take care to direct the flame away from any ignitable material. Avoid the miniature butane torch since its flame is not adequate for uniform caramelization in a reasonable amount of time. Re-chill the ramekins for not more than 45 minutes. A longer time leads to softening of the caramelized crust. A three-carbon alkane, propane is sometimes derived from other petroleum products during oil or natural gas processing. ... A blowtorch is a tool used in gas welding and metal cutting and brazing and sometimes in soldering. ... Butane is the general name for two related alkane hydrocarbon with the molecular formula C4H10: n-butane (1-butane) and iso-butane (i-butane, isobutane, 2-methylpropane). ...

Serve and enjoy!

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References

[1] Delia Smith's Complete Cookery Course by Delia Smith (BBC 1997) ISBN 0-563-36249-9 p.482 Delia Smith (born June 18, 1941) is a British television chef, known for her interest in food and teaching basic cookery. ... The British Broadcasting Corporation (BBC) was formed in 1927 by means of a royal charter from the Crown. ...

[2] Perfecting Crème Brûlée (Cook's Illustrated, Nov & Dec 2001) p.22