Crème brûlée or crème brulée (/ˌkrɛm bruːˈleɪ/; French pronunciation: [kʁɛm bʁy.le]), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.

Legend holds that this subtly flavored, delicate custard, whose name translates literally as burned cream, originated at the University of Cambridge, in England. Indeed, nearly every individual college, whether it is Christ's College, Trinity College (where the hardened sugar cover is broken with the aid of a perfectly weighted sterling silver hammer), or King's College, lays clam to having invented it. The silken vanilla-scented custard is covered with a layer of sugar, which becomes a brittle sheet of caramel. Burning the sugar evenly can be a challenge the first time out, and though you can accomplish it with a broiler, we find that a small blowtorch specifically designed for kitchen use works best. We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.

Orange-Scented Crème Brûlée