Crème Brûlée Recipe and History



For lovers of good recipes and impeccable tastes in the kitchen, Crème brûlée is a must for any reason.

So we review this soft and delicious dish that consists of a classic preparation with soft custard and an impeccable caramel topping.

For this dish there are many variants and options, since in each place of the world it was assigned a different style.

Being one of the most famous and well-known desserts of haute cuisine, it has a long history that accompanies it and makes its unique and recognizable taste more interesting in any restaurant or home.

History of La Crème brûlée

Finding a unique history for this delicious dish is one of the greatest mysteries in the world of haute cuisine.

And despite its millinery recipe, the exact appearance and name of the person in charge of its preparation is different in every part of the world where it is asked.

From Spain, England and France lead the area that gets the glory of La Crème brûlée, the latter being one of the favorites in the adaptation of its name and culinary style.

Although it is also recognized as Crema Quemada or Crema Catulunya in Spanish localities.

And the English claim to have been its creators, but the popularity it gained in the French capital was what ended up defining it with that name of elegance and flavor.

All these facts make the dish more interesting and enriching for its history that passes from kitchen to kitchen, although history does not always define a winner beyond the person who tastes it.

Preparation Differences

The name is not the only plan that generates differences among European nations, but the preparation style that differentiates its flavor and presentation.

All of them have the traditional style that characterizes the dessert, although it is possible to identify its origin according to the preparation method.

Some modern cases require the use of cream to reach the level of consistency and texture of its layers.

While the traditional recipe makes La Crème brûlée in the oven and through a boiling system.

All roads lead to one of the most delicious and provocative desserts in the world, and today we will know how to prepare it:


  • 10 egg yolks
  • 1/2 cup granulated white sugar
  • 3 cups of milk cream
  • 1 tablespoon pure vanilla paste
  • 1/4-1/2 cup granulated white sugar, which you will add to the top of the cooled custard, and caramelize with a blowtorch.
  • 2 large stainless steel mixing bowls if you have them, glass will also work well.
  • We prepare all our ingredients and set up the stove with the measurements we want and start cooking!


We prepare all the ingredients in a bowl or container available at home.

Heat the base over low heat for 10 to 15 minutes without reaching boiling point.

Remove from the heat and let the mixture stand for half an hour.

Prepare the oven at a temperature of 160 °C and divide in a tray allowing all the cups of our Crème brûlée to enter.

Add in the oven about 2 or 3 fingers of water for traditional cooking or directly for the current model.

In a bowl, prepare the egg yolks with the sugar.

Add the mixture already rested together with the glaze and begin to beat slowly until everything is integrated.

Place the prepared cream in a container and start cooking over medium heat, stirring constantly to prevent it from sticking and wait up to 5 minutes until it begins to thicken.

Presentation of La Crème brûlée

Cover each of the dessert containers with a generous spoonful of sugar.

And now with a kitchen blowtorch we begin to burn the surface until the sugar browns.

Keep the top caramelized to taste once the traditional and emblematic crunchy layer is completed.
Let it cool, and it’s ready to eat and enjoy!

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