Does anyone know what Creme brulee is ?

Answer 1

yes: it's a french flan-like dessert.

French Cookery. a custard that has been sprinkled with sugar and placed under a broiler until a brown crust forms on top.



http://www.aperitif.no/images/17412/Creme-Brulee-200b.jpg

Answer 2

Yes, it is sort of a custard, and they heat the top until it makes a thin layer of carmalized sweetness on top. Here is a recipe i found for you:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Answer 3

The origins of crème brûlée (pronounced krehm broo-LAY) are very much in contention, with the English, Spanish, and French all staking claim. The Spanish have taken credit for this sensuous custard as "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream" and the English school boys at Cambridge demanded it. It apparently wasn't until the end of the nineteenth century that common usage of the French translation came into vogue, putting it on the map from Paris to Le Cirque in New York City. Its wide recognition today seems to have given the French credit for inventing crème brûlée.

Answer 4

Dessert,they come with small ceramic cup , rich in full cream,egg and milk top with burn sugar( test like caramel),serve cold. I tried once in Hong Kong by western shef, it`s lemon grass Creme brulee and Almond Creme brulee., very smooth and aroma,really nice ......yamm

Answer 5

a french dessert , translate : "burned cream" lol

tastes good I guess, and is brownish

Answer 6

yeah that is like really really really really really really really really really good stuff.

Answer 7

no