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| Crème brûlée ： ウィキペディア英語版 |
''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
''Crème brûlée'' (; (:kʁɛm bʁy.le)),〔''L'Orthographie 1990''〕 also known as burnt cream, ''crema catalana'', or Trinity cream〔(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream )〕 is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.
The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
==History==
The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,〔(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever )〕 and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".〔Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed."〕 In the early eighteenth century, the dessert was called "burnt cream" in English.〔''The Oxford English Dictionary'' has a 1723 quotation.〕
In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",〔Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée'';〕 though crème brûlée itself was not invented at Cambridge.〔"the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." 〕 The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.〔The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246〕
==Crema catalana==
In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.
==Leite Creme==
"Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
'Crème brûlée'' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
''Crème brûlée'' (; (:kʁɛm bʁy.le)),〔''L'Orthographie 1990''〕 also known as burnt cream, ''crema catalana'', or Trinity cream〔(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream )〕 is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.
The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
==History==
The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,〔(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever )〕 and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".〔Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed."〕 In the early eighteenth century, the dessert was called "burnt cream" in English.〔''The Oxford English Dictionary'' has a 1723 quotation.〕
In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",〔Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée'';〕 though crème brûlée itself was not invented at Cambridge.〔"the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." 〕 The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.〔The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246〕
==Crema catalana==
In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.
==Leite Creme==
"Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as burnt cream, ''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
''Crème brûlée'' (; (:kʁɛm bʁy.le)),〔''L'Orthographie 1990''〕 also known as burnt cream, ''crema catalana'', or Trinity cream〔(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream )〕 is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.
The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
==History==
The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,〔(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever )〕 and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".〔Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed."〕 In the early eighteenth century, the dessert was called "burnt cream" in English.〔''The Oxford English Dictionary'' has a 1723 quotation.〕
In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",〔Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée'';〕 though crème brûlée itself was not invented at Cambridge.〔"the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." 〕 The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.〔The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246〕
==Crema catalana==
In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.
==Leite Creme==
"Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
'crema catalana'', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
''Crème brûlée'' (; (:kʁɛm bʁy.le)),〔''L'Orthographie 1990''〕 also known as burnt cream, ''crema catalana'', or Trinity cream〔(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream )〕 is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.
The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
==History==
The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,〔(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever )〕 and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".〔Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed."〕 In the early eighteenth century, the dessert was called "burnt cream" in English.〔''The Oxford English Dictionary'' has a 1723 quotation.〕
In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",〔Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée'';〕 though crème brûlée itself was not invented at Cambridge.〔"the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." 〕 The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.〔The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246〕
==Crema catalana==
In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.
==Leite Creme==
"Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
', or Trinity cream(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
''Crème brûlée'' (; (:kʁɛm bʁy.le)),〔''L'Orthographie 1990''〕 also known as burnt cream, ''crema catalana'', or Trinity cream〔(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream )〕 is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.
The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
==History==
The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,〔(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever )〕 and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".〔Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed."〕 In the early eighteenth century, the dessert was called "burnt cream" in English.〔''The Oxford English Dictionary'' has a 1723 quotation.〕
In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",〔Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée'';〕 though crème brûlée itself was not invented at Cambridge.〔"the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." 〕 The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.〔The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246〕
==Crema catalana==
In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.
==Leite Creme==
"Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
'Crème brûlée'' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.">ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as burnt cream, ''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.">ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
'crema catalana'', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.">ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
', or Trinity cream(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.">ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
'Crème brûlée'' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.">ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as burnt cream, ''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.">ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
'crema catalana'', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.">ウィキペディアで「'''''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
', or Trinity cream(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.">ウィキペディアで「''Crème brûlée''''' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
'Crème brûlée'' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as '''burnt cream''', '''''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
' (; (:kʁɛm bʁy.le)),''L'Orthographie 1990'' also known as burnt cream, ''crema catalana''''', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
'crema catalana'', or '''Trinity cream'''(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
', or Trinity cream(【引用サイトリンク】title=The Foods of England - Burnt Cream, or Cambridge or Trinity Cream ) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.==History==The earliest known reference to ''crème brûlée'' as it is known today appears in François Massialot's 1691 cookbook,(【引用サイトリンク】title=Recipe for Crème Brûlée, the most delicious dessert ever ) and the French name was used in the English translation of this book, but the 1731 edition of Massialot's ''Cuisinier roial et bourgeois'' changed the name of the same recipe from "''crème brûlée''" to "''crème anglaise''".Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen'' (Simon and Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed." In the early eighteenth century, the dessert was called "burnt cream" in English.''The Oxford English Dictionary'' has a 1723 quotation.In Britain, a version of ''crème brûlée'' (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron",Florence White, quoted in Davidson, ''s.v.'' ''crème brûlée''; though crème brûlée itself was not invented at Cambridge."the story that crème brûlée itself was invented at the College almost certainly has no basis in fact." The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate, to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook to serve it.The story of its introduction to Trinity was published in 1908 in the ''Ocklye Cookery Book'', as reported by Elizabeth David, ''Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes'', p. 246==Crema catalana== In Catalan cuisine, ''crema catalana'' ("Catalan cream") or ''crema cremada'' ("Burnt cream"), is a dish similar to ''crème brûlée''. It is traditionally served on Saint Joseph's Day (March the 19th) although nowadays it is consumed at all times of year. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in ''crema catalana'' is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame.==Leite Creme== "Leite Creme" is a similar Portuguese dessert; the name is also used for crème caramel.」の詳細全文を読む
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