{"id":7018,"date":"2017-07-26T14:32:01","date_gmt":"2017-07-26T13:32:01","guid":{"rendered":"https:\/\/harryandlexy.com\/?p=7018\/"},"modified":"2019-03-28T11:31:05","modified_gmt":"2019-03-28T11:31:05","slug":"the-best-creme-brulee","status":"publish","type":"post","link":"https:\/\/harryandlexy.com\/en\/recipes\/desserts\/mousses-and-creams\/the-best-creme-brulee\/","title":{"rendered":"The Best Creme Brulee"},"content":{"rendered":"

The Ultimate Creme Brulee<\/strong><\/span>
\n\"Classic<\/a><\/h1>\n

I’ve always thought that Cr\u00e8me br\u00fbl\u00e9e was a French dessert. If it sounds French, and if it looks French, then it should be French, right? A few years ago, I even had the best Creme Brulee in Paris. Until now.<\/p>\n

I did some research because I wanted to see where it originally came from and found that it appeared in a French cookbook for the first time in 1691. The cookbook was called “Le Cuisinier Royal et Bourgeois” (translated as “The Court and Country Cook”)\u00a0by Francois Massialot, a chef at the magnificent Palace of Versailles, and Creme Brulee appeared as “Burnt cream”. It doesn’t have such a nice ring to it, does it? However, in a later edition of the same cookbook, Francois renamed it ‘cr\u00e8me anglaise’ – English cream. Apparently the combination of double cream, egg yolk, sugar, vanilla seeds and caramelised sugar originated in Cambridge.
\nOh, well, I suppose it doesn’t really matter as long as we can have some. Creme Brulee is a fantastic dessert, very soft and light, and our recipe is super quick and easy. You can combine it pretty much with everything from fruit jelly to salted caramel, but our favourite combination is with dark chocolate.<\/p>\n

Ingredients for Creme Brulee:<\/span><\/strong><\/h3>\n