Did you know that crème brûlée was invented by Thermador? Just kidding, we didn’t invent it.
But it’s not exactly clear who did. French for “burnt cream,” crème brûlée’s earliest known origins appear to date back to a 1691 cookbook by famous French Chef Francois Massialot, who cooked and served in the French court. Massialot made quite a name for himself, and his cookbooks were used by professional chefs up until the middle of the 18th century.
However, there is also a story that a version of crème brûlée was first introduced in 1879 at Trinity College in Cambridge, England.
No, we didn’t invent the wonderful dessert. But we did think to put it in star-shaped ramekins to match our innovative Star Burners. Below is our own version of crème brûlée for your enjoyment:
- 6 egg yolks
- 3 cups sugar
- 32 ounces cream
- 1 vanilla bean
- Heat cream over medium heat until warm.
- Mix eggs and sugar together with cream, beat together until white paste.
- Slowly temper in the cream, making sure not to scramble eggs.
- Pour into 4- to 6-ounce ramekins, set inside water bath in oven, bake on 325 degrees for 45 minutes.
- Once done and cooled, sprinkle with Turbinado sugar (sugar in the raw), and use blow torch.