crème brûlée
[ krehm broo-LAY ]
The literal translation of this rich dessert is "burnt cream." It describes a chilled, stirred
CUSTARD that, just before serving, is sprinkled with brown or granulated sugar. The sugar topping is quickly caramelized under a broiler or with a
SALAMANDER. The caramelized topping becomes brittle, creating a delicious flavor and textural contrast to the smooth, creamy
CUSTARD beneath.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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