Crème Brulé is a cooked custard. It’s origin is controversial between France, Spain and England. But, for the purposes of this class, we’d focus on making and possibly interpreting it our way! Crème Brule means “Burnt Cream” or crème burnt.

Technique used are that of tempering (the process of mixing warm cream with eggs or yolks, cooking to opaque-this means cooking till slightly thick enough to coat back of spoon, emulsion - whipping or whisking yolks or eggs till silky/ribbon stage, cooling it to set and Brule - topping sugar and burning it by using touch or broiler to create caramel flavor and crunch!
Don’t forget to shop spices and tell your friends to join our club. let’s create community that’s diverse!