Crème Brûlée,
or Cambridge Burnt Cream? We most commonly know this particular dessert by its French name, Crème Brûlée, but the dish may actually have first been invented in England. Crème Brûlée first appeared in a cookery book by a French Chef named François Massialot back in 1691. Yet, Cambridge Burnt Cream, an identical dish had been made at England’s Trinity College for several decades already. Perhaps this is why in Massialot’s second edition of the book, the recipe was renamed ‘Crème Anglaise’. However, over in Catalonia, northern Spain, there is a similar pudding that goes by the name of ‘Crema Catalana’ and is infused with lemon and orange. Whatever you decide to call it, it doesn’t change the fact that it tastes absolutely fantastic. So spoons at the ready, and let’s smash that sugared crust!