Crème brûlée is a dessert consisting of a custard made with cream and eggs, topped by a layer of caramel. Superficially it resembles crème caramel, but the difference resides in the method of achieving the caramel topping: in the case of crème brûlée, sugar is sprinkled over the surface of the cooked custard, and it is then put under a hot grill to caramelize. The result is quite crisp and bubbly. Crème brûlée has been popular in Britain since the seventeenth century under its English name, burnt cream, but it was not until the end of the nineteenth century that the French term (a direct equivalent) came into vogue.
Subjects: Cookery, Food, and Drink.