What exactly is the food dish of creme brule?

Answer 1

Creme brule is a French slow baked vanilla custard made in a porcelain dish, cooled then sprinkled with surgar and torched to give it the hard caramel crust. Flan is of Hispanic origin, similar but caramel is poured in the bottom of the dish raw custard placed on top, baked and then flipped over when cooled to served with the caramel layer on top, no torching.

Answer 2

Creme brule is a French dessert consisting of egg yolks, sugar, milk or cream and vanilla that that is cooked in a pot then baked in a water bath in the oven, cooled then sprinkled with sugar. The sugar is then torched so it melts, browns and forms a hard crust. It can be flavored many ways by adding ingredients to the cream, like banana peel, orange peel, mint, melted chocolate, etc. Or you could add cooked fruit to the bottom of the dish, cover with the cream and bake it. It's really easy to make and your friends will think you spent a long time making it. Happy cooking!

Answer 3

Crème brûlée (French 'burnt cream)is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a salamander or other intense heat source. It is usually served cold in individual ramekins. The custard base is normally flavored with just vanilla, but it can be flavoured in a number of ways, with chocolate, liqueur, fruit, etc.

hope this helps you out dear.......Flo

Answer 4

LOL "macg" I agree.. no chocolate no use !! * applaudes *

Brule = to burn in french so this dish is simply a custard with sugar on top then burning that sugar to a crisp, hardened layer on top of the custard.

Answer 5

It's a baked flan with caramelized sauce.

CREME CARAMEL CUSTARD

1 c. sugar
5 eggs
1/4 tsp. salt
3 c. milk
1 1/2 tsp. vanilla extract

Butter 8 (6 ounce) custard cups. In small skillet over medium heat, melt 1/2 cup sugar, stirring until it is a light brown syrup. Pour syrup into buttered cups. Place cups in shallow baking pan for easy handling. Preheat oven to 300 degrees. In large bowl with mixer at low speed, beat eggs, salt, and 1/2 cup sugar until lemon-colored. Gradually beat in milk and vanilla extract. Pour mixture in cups; put hot water in pan to within 1 inch of top of cups; bake 1 hour until knife inserted in center comes out clean. Cool on wire racks; refrigerate; with knife, loosen custard from cups and invert onto dessert dishes, letting syrup run down side onto dish.

Answer 6

It is a custard dish with carmelized sugar on top. Very good. I prefer cheesecake or chocolate cake to that anyday.

Answer 7

its a french dessert that has a custard base and is topped with a layer of hard caramel

Answer 8

It's a flan-type dessert; like a custard. No chocolate in it, so what's the point?

Answer 9

Its kinda custardy. But thicker. and Really good!!

Answer 10

dessert