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Creme BruleeThe history of custard is long and complicated. Ancient Roman cooks were the first to recognize the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omelets. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.).Food historians generally agree that custard, the sweet almost pudding-like substance we Americans know today, dates to the middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc. Flan is probably the most famous and widely adapted custard dessert in the world. It is important to note that custard was not unique to Europe. Similar recipes flourished in Asia. "Custard. A mixture of milk and eggs thickened by gentle heating is a basic item of western cooking and occurs in many dishes in either dominant or subsidiary role. In the vocabulary of the French kitchen, there is no world for custard, and thus it is easy to forget the role that custard mixtures play in things as diverse as quiche Lorraine and éclairs. The word used is crème, which has other meanings. Custard was much used in the middle Ages as a filling and a binder for other fillings in the flans and tarts which were highly popular at the time and for long afterwards. That is how it got its name; custard is derived from crustade, a tart with a crust. Two other medieval preparations, caudle and posset, have a history linked with that of custard, and in some instances have virtually been custards. Although in their plainest for they were drinks, they were often thickened to a fair degree of solidity...In the 16th century fruit creams' became popular. These were sweet made with cream, and pureed fruit. Early types of fool were similar. During this time it became usually to make custards in dishes or individual cups rather than in a pastry case...What is abundantly clear is the importance of...custard powder. This product is not a dried form of real custard. It consists mainly of corn flour and sugar, colored and flavored, to which hot milk is added to make a sauce. It was invented by Alfred Bird, who opened a shop in Birmingham in 1837...Demand for Bird's product increased steadily during the second half of the 19th century...A principal factor in the success of custard powder was that, as it did not contain eggs, there was no longer any risk of the sauce curdling..." ---Oxford Companion to Food, Alan Davidson [Oxford University Press: Oxford] 1999 (p. 237-8) Crème brulee is a classic dish of smooth custard with a caramelized sugar topping. The origin of crème brulee is hotly debated. Trinity College in Cambridge, England contends to be the first producer of the dessert in the 1600's when they called it Cambridge burnt cream or Trinity cream. The college has an iron with the official college crest which is used to burn the sugar top. The Spanish also have a similar dessert they called crema catalana and claim to have invented it in the 18th century. It was not until the 19th century that the French translation of "burnt cream" or crème brulee came into popular culture, causing many to believe that the dessert is uniquely French in origin. The popularity of crème brulee in today's food culture is evidenced by the sale of prepared mixes and kitchen torches for use in the home. Long a dessert prepared only by restaurants, the internet now provides a wealth of recipes and diverse flavorings such as lavender, Asian flavors including kaffir lime, cardamom, chai tea and Mexican versions with ancho chilies. Consumers can also readily purchase ramekins, or ceramic containers used to chill the crème brulee and provide an elegant serving piece. The crème brulee desserts found in the Mackenzie Limited catalog are extremely popular. The demand for a frozen crème brulee prompted the company to contact world renowned pastry chef, Jean Yves Charon to develop a crème brulee dessert exclusively for Mackenzie Limited. After at least a dozen samples, the dessert was approved by product development and is now offered in 4 oz. servings with eight ramekins per order. Creme Brulee Cheesecake Creme Brulee |
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Astral Brands · Aloette Cosmetics · Pür Minerals · CosMedix · Chesapeake Bay Crabcakes & More
Astral Brands · Aloette Cosmetics · Pür Minerals · CosMedix · Chesapeake Bay Crabcakes & More