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Crème Brulee . By: Dazjon Hixon Ayodele Mason and Tamara Pierre . What Is It?. Crème Brulee is a custard that has been sprinkled with sugar and placed under a broiler until a brown crust forms on top. In English it literally means: Burnt Cream. History.

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cr me brulee

Crème Brulee

By: Dazjon Hixon

Ayodele Mason


Tamara Pierre

what is it
What Is It?
  • Crème Brulee is acustardthathasbeen sprinkled with sugar and placed under abroileruntilabrowncrustformsontop.
  • In English it literally means: Burnt Cream
  • “The name is French, but the origins are not perfectly clear [...] Culinary experts generally agree that Crème Brulee originated in England. They also agree recipes for this dessert vary according to time and place. “
different types
Different Types
  • Lemon Rosemary Crème Brûlée
  • White Chocolate Crème Brûlée
  • Rhubarb and Rosemary Crème Brûlée
  • Lavender Crème Brûlée
  • Of course there are many more different types. These just happen to be some of the most famous Crème Brûlées
make it yourself
Make It Yourself
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Ready In: 2 Hours and 40 Minutes

You Will Need….

  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups heavy cream
  • 2 tablespoons brown sugar
  • Preheat oven to 300 degrees F (150 degrees C).
  • Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.
works cited
Works Cited
  • French Flag –
  • Crème Brulee History-
  • Lemon Rosemary Crème Brulee
works cited continued
Works Cited Continued
  • White Chocolate Crème Brulee
  • Rhubarb and Rosemary Crème Brûlée-
  • Lavender Crème Brulee-
  • Recipe –