Even though Creme Brulee had apparently been around for centuries (George Washington apparently served it at The White House) supposedly the Spanish owner Of NYC's Le Cirque (in the early 1980's) inspired by a Catalonian flan enjoyed on a vacation to Spain conspired with his German pastry chef to re-create the Creme Brulee. And when Paul Bocuse visited and proclaimed it the best dessert he had enjoyed that year the dessert became wildly popular not only in America but France as well. I copied the recipe out of Gourmet Magazine while home for a college break. <br />Over the years I've made it I've found that dark brown sugar dried out in a 200 degree oven and then powdered in the food processor makes an easier, more enjoyable "burnt" brulee than white or turbinado sugar.

Share: