Crème brûlée Totally Explained

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Crème brûlée (French for "burnt cream"; in English, in French) is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill, or with a blowtorch or other intense heat source. It is usually served cold in individual ramekins.
The custard base is normally flavoured with just vanilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be given a Maillard reaction, or caramelization, by igniting a thin layer of liqueur sprinkled over the top (illustration).

History

The exact origins of this dish are unknown, though the earliest known reference to it's in France in François Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisine roial et bourgeoise changed the name of the same recipe from "crème brûlée" to "crème à l'Angloise". In the early eighteenth century, the dessert was called "burnt cream" in English.
In Britain, at Trinity College, Cambridge, where crème brûlée was introduced in 1879, the college arms were "impressed on top of the cream with a branding iron".

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