| 词条 | Crème brûlée |
| 释义 |
| name = Crème brûlée | image = 2014 0531 Crème brûlée Doi Mae Salong.jpg | image_size = 300px | caption = | alternate_name = Burnt cream, Trinity cream, crema catalana, Cambridge burnt cream | country = France or Catalonia or England | region = | creator = | course = Dessert | served = Room temperature | main_ingredient = Cream, sugar, egg or egg yolks, vanilla | variations = | calories = | other = }} Crème brûlée ({{IPAc-en|ˌ|k|ɹ|ɛ|m|_|b|ɹ|uː|ˈ|l|eɪ}}; {{IPA-fr|kʁɛm bʁy.le}}), also known as burnt cream or Trinity cream,[1] is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings. HistoryThe earliest known recipe for crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois.[2][3] The name "burnt cream" was used in the 1702 English translation.[4] In 1740 Massialot referred to a similar recipe as crême à l'Angloise; 'English cream'. The dish then vanished from French cookbooks until the 1980s.[2] 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.[1] Crème brûlée was not very common in French and English cookbooks of the nineteenth and twentieth centuries.[5] It became extremely popular in the 1980s, "a symbol of that decade's self-indulgence and the darling of the restaurant boom",[6][7] probably popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed to have made it "the most famous and by far the most popular dessert in restaurants from Paris to Peoria".[5][8]TechniqueCrème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a salamander broiler or with a butane torch.[9]Two styles exist to make crème brûlée. The common format is to create a "hot" custard, traditionally by whisking egg yolks in a double boiler with sugar and incorporate the cream, with vanilla following once the custard is off the heat.[10] Likewise, this can be achieved by tempering the egg yolk/sugar mixture with hot cream, then adding vanilla at the end. There also exists a "cold" method, wherein the egg yolks and sugar are whisked together until the mixture reaches ribbon stage. Then, cold heavy cream is whisked into the yolk mixture followed by vanilla. After the custard is achieved, the mixture is dished into ramekins and the ramekins are placed into a bain-marie. Hot/boiling water is poured into the large pan holding the ramekins until it reaches halfway up the sides; the pan is then placed into an oven until the custard center is jiggly and the edges set. Pulling the crème brûlée out at this point ensures a creamy dessert. ==Crema catalana== In Catalan cuisine, crema catalana ("Catalan cream") or crema cremada ("Burnt cream"), is a dish "virtually identical" to crème brûlée;[6] The first known recipe for crema catalana appears in the Catalan cookbooks Llibre de Sent Soví (14th century) [11]{{Page needed|date=May 2018}} and Llibre del Coch (16th century).[12]{{Page needed|date=May 2018}} three centuries before the French came up with crème brûlée. The recipe included a custard cream, over which sugar was poured and subsequently burnt with a hot iron rod, creating the characteristic burnt crust. Some differences include the cooking method and subsequent consistency; the French give aroma with cream and vanilla, while the Catalan do so with milk, cinnamon and lemon zest.[7] Analogous recipes appear in 17th century Spanish cookery books, usually under the name of Cream of Saint Joseph ("Crema de san José"), since it was a traditional dessert served during Saint Joseph's Day, although nowadays it is consumed at all times of the year. The burnt sugar topping is documented in 1770.[13] The recipe was referred to as crema catalana (Catalan cream) for the first time by the Spanish friar Juan de Altamiras in his 1745 cookbook, where the recipe was said to be of Catalan origin.[13] However, there are claims that Juan de Altamiras got his recipe during his stay in the Portuguese city of Monsaraz, Alentejo in his youth.{{citation needed|date=April 2018}} See also
References1. ^1 {{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA230|date=21 August 2014|publisher=OUP Oxford|isbn=978-0-19-104072-6|pages=230–}} 2. ^1 {{cite book|title=The Oxford Companion to Sugar and Sweets|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT383|date=1 April 2015|publisher=Oxford University Press|isbn=978-0-19-931362-4|pages=383–}} 3. ^{{cite book|author=Jane Grigson|title=Jane Grigson's British Cookery|url=https://books.google.com/books?id=LiY-AQAAIAAJ|date=1 January 1985|publisher=Atheneum}} 4. ^{{cite book|author=Harold McGee|title=On Food and Cooking: The Science and Lore of the Kitchen|url=https://books.google.com/books?id=bKVCtH4AjwgC|date=20 March 2007|publisher=Simon and Schuster|isbn=978-1-4165-5637-4|page=97}} 5. ^1 Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets, 2015, {{isbn|0199313393}}, s.v. 'Crème brûlée' 6. ^1 {{cite book|author=Colman Andrews|title=Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast|url=https://books.google.com/books?id=-K_ekX6BVXsC&pg=PA247|date=3 December 2005|publisher=Harvard Common Press|isbn=978-1-55832-329-2|pages=247–}} 7. ^1 {{cite book|url=https://books.google.com/books?id=fxKwLkFYz4cC&pg=PA149|title=Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes|author=Richard Sax|date=9 November 2010|publisher=Houghton Mifflin Harcourt|isbn=0-547-50480-2|pages=149–}} 8. ^Sirio Maccioni, Peter Elliot, Sirio: The Story of my Life and Le Cirque, 2004, {{isbn|0471204560}}, p. 216 9. ^{{cite news|last1=Cloake|first1=Felicity|title=How to cook perfect creme brulee|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/20/how-to-cook-perfect-creme-brulee|accessdate=9 September 2016|work=The Guardian|date=19 September 2012}} 10. ^{{Cite news|url=https://www.taste.com.au/recipes/vanilla-bean-creme-brulee-2/53f3a94c-e6f5-4b10-af83-ef1bc635e434|title=Vanilla-bean creme brulee|date=2010-11-25|work=www.taste.com.au|access-date=2018-08-20}} 11. ^Llibre de Sent Soví, Llibre de totes maneres de potatges de menjar', a cura de Rudolf Grewe. Edició revisada per Amadeu J. Soberanas i Joan Santanach. 'Llibre de totes maneres de confits', edició crítica de Joan Santanach i Suñol. Barcelona, Barcino (Els nostres clàssics, B 22) / Lluís Cifuentes i Comamala 12. ^El convit del Tirant, Jaume Fàbrega, Pages Editors, 2007. {{ISBN|978-84-9779-520-3}} 13. ^1 {{cite book|url=https://books.google.co.uk/books?id=-qIvDwAAQBAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false|title=Nuevo arte de la cocina española|date=1 October 2017|publisher=Ariel|isbn=978-84-344-2530-9|pages=493}} Bibliography
External links{{commonscategory}}{{Wikibooks|Cookbook:Crème Brûlée}}
3 : Custard desserts|French desserts|Flambéed foods |
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