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History
The exact origins of this dish are unknown, though the earliest known reference to it is in François Massialot's 1691 cookbook,[1] and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise".[2] In the early eighteenth century, the dessert was called "burnt cream" in English.[3]
In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron," [4] though some cookbooks claim much earlier British origins for the dessert.[5]
See also
- Crema catalana
- Crème caramel or Flan
- Egg tart
Bibliography
- Alan Davidson, The Oxford Companion to Food, ISBN 0192115790.
- "Origin of Crème Brûlée", Petits Propos Culinaires 31:61 (March 1989).
References
- ^ French 1691 recipe with historical notes
- ^ Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen (Simon and Shuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed."
- ^ The Oxford English Dictionary has a 1723 quotation.
- ^ Florence White, quoted in Davidson, s.v. crème brûlée;
- ^ Smith, Delia (1997). Delia Smith's Complete Cookery Course. page 482: BBC. ISBN 0563362499.
