{"id":107085,"date":"2025-09-11T18:18:02","date_gmt":"2025-09-11T22:18:02","guid":{"rendered":"https:\/\/editionap.ca\/?p=107085"},"modified":"2026-02-17T21:52:16","modified_gmt":"2026-02-17T20:52:16","slug":"creme-brulee-is-a-dessert-centuries-in-the-making","status":"publish","type":"post","link":"https:\/\/tribune-express.ca\/en\/justice-faits-divers\/creme-brulee-is-a-dessert-centuries-in-the-making\/","title":{"rendered":"Cr\u00e8me Br\u00fbl\u00e9e is a dessert centuries in the making"},"content":{"rendered":"

Most everyone would agree that the Internet seems to enjoy sending us a steady stream of information about a wide variety of topics.<\/strong><\/span><\/p>\n

Whether we are asking for it or not, an immense load of facts and information \u2013 which may or may not be accurate \u2013 appears endlessly on our phones each and every day, from a famous birthday to whether the moon is waxing or waning.<\/p>\n

That also includes certain special \u201cdays\u201d that signify a notable event, person or condition: Marie Curie\u2019s birthday, National Brain Day, or International Dolphin Week.<\/p>\n

And arbitrary or not, whatever organizations decree that these kinds of honorifics and recognitions do in fact exist, they have seen fit to announce that there is not just one but two \u201cNational Cr\u00e8me Br\u00fbl\u00e9e\u201d days, July 21 and July 27.<\/p>\n

I\u2019m not sure which day, if either, has any sort of historical grounding outside of one marketing scheme or another, but I do see the dual designation as a clear indication of how popular the classic dessert actually is.<\/p>\n

Given that fact, I\u2019d say the creamy-smooth laurels bequeathed on cr\u00e8me br\u00fbl\u00e9e are indeed well-deserved.<\/p>\n

A dessert centuries in the making
\n<\/b>With its presence on restaurant menus across a broad spectrum,\u00a0<\/b>it is probably true that at one time or another every chef has made a cr\u00e8me br\u00fbl\u00e9e and many restaurants include it among its desserts; spend a few moments scanning menus just at random, and I\u2019m sure you will find several.<\/p>\n

Literally \u201cburned cream,\u201d cr\u00e8me br\u00fbl\u00e9e is a custard \u2013 an egg-milk combination \u2013 that is one of our oldest culinary concoctions, and they can be either soft or firm in their texture.<\/p>\n

The word custard derives from the French \u201ccroustade\u201d which in the Middle Ages referred to any foodstuff that was served in a crust. And, accordingly, a proper cr\u00e8me br\u00fbl\u00e9e, therefore, has a soft, creamy and rich interior covered by a crisp crust of caramelized sugar.<\/p>\n

Merely saying it is a popular dessert hardly does the dish justice: there are cr\u00e8me br\u00fbl\u00e9e recipes attributed to Francois Massialot, chef to the dukes of Chartres and Orl\u00e9ans, dating to the French court of 1692. His is the first recorded cr\u00e8me br\u00fbl\u00e9e recipe making it more than 300 years we have been preparing the luscious treat.<\/p>\n

(Massialot, by the way, is also likely one of the first cookbook authors to list recipes in alphabetical order \u2013 and to also include dishes suited to the \u201cmiddle class,\u201d and not merely aristocracy. That much is obvious in the title of his 1692 book \u201cLe Cuisinier roial et bourgeois.\u201d)<\/p>\n

Cool, soft interior with a crisp crust on top<\/b>
\nA custard of scalded milk or cream, sugar and egg yolks, cr\u00e8me br\u00fbl\u00e9e requires cooking the mixture in a bain-marie water bath to a soft, silken texture that creates a cohesive \u201cribbon\u201d as it runs off your spoon.<\/p>\n

The mixture is what is essentially a\u00a0\u00a0cr\u00e8me anglaise that might be used for an ice cream base before it is baked in the water bath.<\/p>\n

The baked custard is then chilled before adding a fine layer of sugar to the top and caramelizing it, either under a hot broiler (in a restaurant kitchen, what is known as the \u201csalamander\u201d) or the fun way with a propane or butane torch before being served to an eagerly anticipating customer.<\/p>\n

In Massialot\u2019s recipe, he writes, \u201cremove (the custard) from the heat, and sugar it well; take the fire iron good and red, and burn the cream so that it takes on a fine gold colour.\u201d (Incidentally, the \u201cfire iron\u201d may replicate the curvy shape of a mythical Medieval creature, like a salamander, who was said to be able to withstand fire and extreme heat.)<\/p>\n

The key to a good cr\u00e8me br\u00fbl\u00e9e is to keep a cool, silky custard interior while getting just the right crispness \u2013 and not a rock-solid layer of impenetrable sugar \u2013 on the top: the result is a well-balanced crunch and a bit of \u201cshatter\u201d when you plunge in your spoon.<\/p>\n

A Rockland favourite<\/b>
\nFew area restaurants serve the dish. At Brauwerk Hoffman, it is currently off the menu, though brewmaster and co-owner Eric Mainville says that it could possibly make a return to their taproom in the future.<\/p>\n

But Alana Paolini, co-owner of Rosalynn\u2019s Bistro, on Laporte Street, says cr\u00e8me br\u00fbl\u00e9e has been on their menu for the last 15 years, calling it \u201cby far\u201d their most popular dessert and one which, she says, has even garnered praise from a pair of her Rockland customers when they travelled to France.<\/p>\n

\u201cThey ordered a cr\u00e8me br\u00fbl\u00e9e and sent me a picture from the restaurant. They said that chef Peter\u2019s here at Rosalynn\u2019s was far better. And this was a place in France that was well known for it,\u201d she says, calling the comment quite the compliment.<\/p>\n

Rosalynn\u2019s changes their cr\u00e8me br\u00fbl\u00e9e frequently, Paolini adds. That could be Bailey\u2019s, Amaretto, chocolate, pumpkin or eggnog.<\/p>\n

\u201cIt depends on the season,\u201d she says.<\/p>\n

Clearly, that is another reason for the dual-day designation that the dessert gets in July: aside from its deliciousness, cr\u00e8me br\u00fbl\u00e9e is versatile, a custard that\u2019s a blank slate that scrumptiously welcomes a vast array of sweet and savoury ingredients.<\/p>\n

Food writer Andrew Coppolino lives in Rockland. He is the author of \u201cFarm to Table\u201d and co-author of \u201cCooking with Shakespeare.\u201d Follow him on Instagram @andrewcoppolino.<\/p>\n","protected":false},"excerpt":{"rendered":"

Most everyone would agree that the Internet seems to enjoy sending us a steady stream of information about a wide variety of topics. 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