Crème brûlée: Difference between revisions
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==Crema catalana== <!--Crema Catalana redirects here--> |
==Crema catalana== <!--Crema Catalana redirects here--> |
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[[File:Crema Catalana El Glop.jpg|thumb|left|150px|Crema catalana served in El Glop, Barcelona, Spain]] |
[[File:Crema Catalana El Glop.jpg|thumb|left|150px|Crema catalana served in El Glop, Barcelona, Spain]] |
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In [[Catalan language]]; '''''Crema catalana''''' ('Catalan cream') or ''crema quemada'' ('Burnt cream'), is a [[Catalan cuisine|Catalan dish]] similar to ''crème brûlée''. It is traditionally served on [[Saint Joseph's Day]] (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with [[lemon zest|lemon]] or [[orange zest]], and [[cinnamon]]. The sugar in ''crema catalana'' is traditionally [[Caramelization|caramelized]] under an iron [[Grilling|broiler]] or with a specially made iron, not with a flame. Sometimes Crema Catalana is baked with a pineapple on top. |
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==Leite Creme== <!--Leite Creme redirects here--> |
==Leite Creme== <!--Leite Creme redirects here--> |
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Revision as of 18:37, 9 August 2013
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| Alternative names | Burnt cream, crema catalana, Trinity cream |
|---|---|
| Course | Dessert |
| Place of origin | Cambridge, England |
| Serving temperature | Room temperature |
| Main ingredients | Custard, caramel |
Crème brûlée (/ˌkrɛm bruːˈleɪ/; French pronunciation: [kʁɛm bʁy.le]),[1] also known as burnt cream, crema catalana, or Trinity cream[2] is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.
The custard base is traditionally flavored with vanilla, but can also be flavored with lemon or orange (zest), rosemary, lavender, chocolate, Amaretto, Grand Marnier, cinnamon, coffee, liqueurs, green tea, pistachio, hazelnut, coconut, or other fruit.
History
The earliest known reference of creme brulee as we know it today appears in François Massialot's 1691 cookbook,[3] and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise".[4] In the early eighteenth century, the dessert was called "burnt cream" in English.[5]
In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron",[6] The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook.[7]
Crema catalana
In Catalan language; Crema catalana ('Catalan cream') or crema quemada ('Burnt cream'), is a Catalan dish similar to crème brûlée. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in crema catalana is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame. Sometimes Crema Catalana is baked with a pineapple on top.
Leite Creme
"Leite Creme" is a Portuguese dessert very similar to Crème Brulee, however in Portugal it is also consumed without the hard layer of caramel.
Technique
Crème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard, immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a salamander broiler or with a blow torch.
See also
- Crème caramel or flan, a dessert consisting of a rich custard base topped with a layer of soft caramel
- Custard tart
- Egg tart
- Flan
- Pudding
References
- ^ L'Orthographie 1990)
- ^ Burned Cream at www.foodsofengland.co.uk
- ^ French 1691 recipe with historical notes
- ^ Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed."
- ^ The Oxford English Dictionary has a 1723 quotation.
- ^ Florence White, quoted in Davidson, s.v. crème brûlée;
- ^ The story of its introduction to Trinity was published in 1908 in the Ocklye Cookery Book, as reported by Elizabeth David, Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes, p. 246
Bibliography
- Alan Davidson, The Oxford Companion to Food, ISBN 0-19-211579-0.
- "Origin of Crème Brûlée", Petits Propos Culinaires 31:61 (March 1989).
External links
