Posted on  by  admin

Free online image blurrer. Just drag and drop your image and it will be automatically blurred. There are no ads, popups or nonsense, just an awesome image blurrer. Load an image, get it blurred. Bluree Builders. December 13, 2020. 2019 Finished Swimming Pool Project: LED Multi-colored Pool w/ Deck Jet Fountain. By Bluree Builders. @ Fairmont Subd Antipolo City. For Inquiry Arch. Butch Balmaceda Balato / Vieb 8/9109375. #builder #pool #construction #architect #deckjet #fountain. #bluree #antipolo #marikina #ph #tilingworks.

Google uses cookies and data to:
  • Deliver and maintain services, like tracking outages and protecting against spam, fraud, and abuse
  • Measure audience engagement and site statistics to understand how our services are used
If you agree, we’ll also use cookies and data to:


  • Improve the quality of our services and develop new ones
  • Deliver and measure the effectiveness of ads
  • Show personalized content, depending on your settings
  • Show personalized or generic ads, depending on your settings, on Google and across the web
For non-personalized content and ads, what you see may be influenced by things like the content you’re currently viewing and your location (ad serving is based on general location). Personalized content and ads can be based on those things and your activity like Google searches and videos you watch on YouTube. Personalized content and ads include things like more relevant results and recommendations, a customized YouTube homepage, and ads that are tailored to your interests.

Click “Customize” to review options, including controls to reject the use of cookies for personalization and information about browser-level controls to reject some or all cookies for other uses. You can also visit anytime.

Crème brûlée
Alternative namesBurned cream, Burnt cream, Trinity cream, Cambridge burnt cream
Place of originFrance
Serving temperatureRoom temperature
Main ingredientsCream, sugar, egg or egg yolks, vanilla
Breaking French Crème brûlée hard top layer by spoon.

Crème brûlée (/ˌkrɛmbrˈl/; French pronunciation: ​[kʁɛm bʁy.le]), also known as burned cream, burnt cream or Trinity cream,[1] and similar to 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.


The earliest known recipe for crème brûlée appears in François Massialot's 1691 cookbookCuisinier 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 uncommon 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]


Crème 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 red-hot salamander (a cast iron disk with a long wooden handle) or with a butane torch.[9]

There are two methods for making the custard. The more common creates a 'hot' custard by whisking egg yolks in a double boiler with sugar and incorporating the cream, adding vanilla once the custard is removed from the heat.[10] Alternatively, the egg yolk/sugar mixture can be tempered with hot cream, then adding vanilla at the end. In the 'cold' method, 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. It is then poured into ramekins and baked in a bain-marie.[11]

See also[edit]

Blue Reef

  • Crème caramel, also known as flan (not to be confused with the English flan)


  1. ^ abAlan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. p. 230. ISBN978-0-19-104072-6.
  2. ^ abThe Oxford Companion to Sugar and Sweets. Oxford University Press. 1 April 2015. pp. 383–. ISBN978-0-19-931362-4.
  3. ^Jane Grigson (1 January 1985). Jane Grigson's British Cookery. Atheneum.
  4. ^Harold McGee (20 March 2007). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. p. 97. ISBN978-1-4165-5637-4.
  5. ^ abDarra Goldstein, ed., The Oxford Companion to Sugar and Sweets, 2015, ISBN0199313393, s.v. 'Crème brûlée'
  6. ^Colman Andrews (3 December 2005). Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast. Harvard Common Press. pp. 247–. ISBN978-1-55832-329-2.
  7. ^Richard Sax (9 November 2010). Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes. Houghton Mifflin Harcourt. pp. 149–. ISBN0-547-50480-2.
  8. ^Sirio Maccioni, Peter Elliot, Sirio: The Story of my Life and Le Cirque, 2004, ISBN0471204560, p. 216
  9. ^Cloake, Felicity (19 September 2012). 'How to cook perfect creme brulee'. The Guardian. Retrieved 9 September 2016.
  10. ^'Vanilla-bean creme brulee'. 25 November 2010. Retrieved 20 August 2018.
  11. ^


  • 'Origin of Crème Brûlée', Petits Propos Culinaires31:61 (March 1989).

Caramel Brulee Latte

External links[edit]

Wikimedia Commons has media related to Crème brûlée.
Wikibooks has a book on the topic of: Cookbook:Crème Brûlée
  • The dictionary definition of crème brûlée at Wiktionary

Blue Reef

Retrieved from 'ème_brûlée&oldid=998856012'
Coments are closed

Recent News

  • SmcFanControl 2.6
  • Growly Calendar
  • Widsmob ImageConvert

Scroll to top