A creamy texture, a delicious vanilla taste and a thin layer of crunchy caramel that you enjoy cracking before tasting: it's not surprising that the crème brulée is one of the favorite desserts of the French. Officially appeared in the 17th century, it disappeared from restaurant menus for a while before coming back in force for more than 20 years. Since then, its popularity has not waned.
Surely a bit of all three! The "Officier de Bouche" François Massialot, who worked for several royal courts between the 17th and 18th centuries, was probably inspired by several recipes before making the current one official in his 1691 book. A "English cream" discovered during his youth in London and the "Catalan cream” served in Perpignan during the construction of Vauban's royal fortifications would have inspired him, but it is his version, invented during a meal for Philippe d'Orléans, that has become famous.
Its specificity? A caramelized surface which, after the regulation - and very long - three-step service required at the time, allowed the dessert to be served at a pleasant temperature. The effect obtained, in addition to providing an original hot-cold contrast, pleased the younger brother of Louis XIV so much that the recipe was definitely adopted.
The crème brulée, whose name comes from this hot caramelization, is made of egg yolks, cream and vanilla with, for its exterior finish, a little brown sugar. It is this thin layer of sugar that, once flamed by a fire-reddened iron poker or by the flame of a blowtorch, makes this dessert popular, usually served in ramekins.
The warm and crispy top, as opposed to the cold and almost liquid interior, appeals to both children and parents who can revisit the recipe by adding basil, lavender, cocoa powder, matcha tea or even rose water.
Now that your mouth is watering, go here to prepare a crème brulée in the manner of Cyril Lignac.
Valérie from Comme des Français
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