There are few things more classically French than crème brûlée. After all, the name is French for “burnt cream.” The iconic French dessert is a complex blend of contrasts – it is at once creamy and crisp, sweet but slightly tangy, fancy in form yet simple to make. But when it’s made correctly, a bowl of crème brûlée is mouthwatering magic in every bite.
The first known recipe for crème brûlée appeared in Le cuisinier royal et bourgeois, a 1691 cookbook by French chef François Massialot. Although his version was slightly different than the modern recipe – he called for making a disc of caramelized sugar rather than melting it on top – his traditional blend of cream, eggs, sugar, and vanilla formed a famous flavor that’s still enjoyed today.
Chef David Pan’s own crème brûlée recipe uses those same simple ingredients to craft a rich and flavorful dessert that’s perfect for any occasion. Be sure to request it when booking your personal chef dinner in Orange Beach.