| The history of crème brûlée | ⚡🤤 Crème brûlée, or burnt cream, is a traditional dessert made basically with cream, eggs, sugar and vanilla. To finish, a hard caramel topping. It is the perfect combination of creamy and crunchy textures. According to information in the book Food & Cooking, by Harold McGee, the first reference to the dessert comes from 1962, published by François Massialot in his work Le Cuisinier roial et bourgeois. The Spanish, however, claim to be responsible for the creation of crème brûlée, which would be a plagiarism of crema catalana, supposedly created by them in the 17th century. England also disputes the title of the mother of this delicacy. Until the beginning of the 20th century, according to Harold's publication, the sweet was prepared on the stove, as if it were an English custard, placed in a bowl and covered with sugar. To caramelize, a hot metal plate called a salamander was used. Nowadays, the task of hardening the topping is done by a blowtorch. The taste for crème brûlée spread even more throughout the world after the release of the film Amélie in 2002. In the film, the protagonist, after a series of events, realizes the importance of small gestures for human happiness. On the list of little things that she likes and feels good doing, is the act of breaking the topping of the dessert with a spoon. #fanclub