Crème Brûlée

This Crème Brûlée was given to me for my birthday by my son, after eating and enjoying it I went out to do some research about it, and found out some very interesting information about it. Here is what I found:

I was able to find out that the origin of the dish is still debated between 3 different countries, Spain, England and France. However, the first known piece of written recipe about this dish, was found in a French Chefs Cookbook. Le Cuisinier Royal et Bourgeois by François Massialot in 1691.

It consists of a rich, silky custard base made from cream, eggs, sugar, and vanilla. The custard is gently baked using a water bath as to not to burn the top until just set, giving it a smooth, creamy consistency. After that there are two different methods to put on the thin layer of caramel sugar. With a blowtorch or slowly melting the sugar in a pan into a caramel consistency. With an end result of an amazing dish that was home made.