CREME BRULEE
Crème Brûlée is a dessert made of custard and topped with a layer of caramelized sugar, which translates from French to ‘burnt cream’ in English. I chose to prepare this dessert because it has been my all-time favourite as a child. Even though I had no knowledge of its origin and recipe back then, it brings back many fond memories shared with my loved ones whenever I visit a café/restaurant that serve Crème Brûlée.
Many countries, such as France, England and Spain, claimed its origin but the first printed recipe of Crème Brûlée was from the 1691 edition of the French cookbook named Le Cuisinier Royal et Bourgeois by Francois Massialo. Thus, it’s arguable that Crème Brûlée was originated from France, given its name and history were all related to the French culture.
I was exhilarated making a dessert I grew up eating and was surprised how easily it could be prepared and indulge in, given one of the main challenges I faced was pulling off this dish without an oven.
I presented it in ramekins, just like how I would expect it to be served in the cafe my family and I used to visit. Given the little improvisation in technique, I am pretty satisfied with the outcome of the taste and overall look!
I invited my friends over to give my virgin experience on non-bake Crème Brûlée a try and I was humbled by their feedback which I am certain to take into consideration for future experiments of Crème Brûlée.
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DESSERT STORY 