Large Crème Brulee (2024)

FAQs

What is the world's largest crème brûlée? ›

The largest crème brulee weighed 1,599.96 lb (725.72 kg) and was made by students of the Le Cordon Bleu Program at the Orlando Culinary Academy, Orlando, Florida, USA on 12 February 2005.

Restaurant-style creme brûlée is served in wide, shallow ramekins which promotes maximum surface area for the brittle sugar crust – YUM. My favorite size ramekins to use are 5-ounce ramekins (shown in this recipe).

The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.

This is a key step to making perfect crème brûlée – baking your custards in a water bath. A water bath is a pan of water that the ramekins are placed in to bake. A water bath provides some insulation from direct heat which allows the custards to cook gently, evenly, and prevents cracking.

Crème brûlée is a slightly richer French vanilla custard made with heavy whipping cream baked in a water bath. Crema Catalana is a Spanish custard made with milk and flavored with citrus and cinnamon. Because Crema Catalana uses milk instead of heavy cream, it is lighter and more delicate than crème brûlée.

At first glance, it would appear to be the quintessential French dessert. After all its name is French for “burnt cream” but the true origins of crème brûlée are not straightforward. In fact, France, England, and Spain all have claimed to be the country of origin to the crème brûlée.

Crème brûlée or crème brulée (/ˌkrɛm bruːˈleɪ/; French: [kʁɛm bʁy. le]), also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.

The former has that signature crackly sugar crust on top, and the latter has the gooey, soft caramel top. Crème brûlée is served within mini soufflé dishes, and flan is served out of the baking dish, standing alone. And it's also the culture each dessert hails from: French and Latin American cuisines, respectively.

It is rich and elegant. The shiny, crisp, burnt sugar surface is ceremoniously cracked with the edge of spoon. The thin layer of caramel shatters and gives way to an incredibly creamy custard with a silky texture. It's one of the most popular desserts in the world.

The deep dark secret to this crème brûlée is the layer of homemade chocolate sauce at the bottom, waiting to be swirled into the top layer of rich vanilla custard. Chocolate sauce is one of those things that once you make it yourself, you think, that's it?

What is the brown stuff on crème brûlée? ›

Creme brulee is a French dessert made of a rich custard base topped with a layer of hard, molten caramelized sugar. Typically, creme brulee is found in “fancy” restaurants.

You can find the world's largest Culver's in Edgerton, Wisconsin, which is just southeast of Madison. It's a smaller town with a population of just under 6,000.

“The oatmeal cream pie was about almost 200 pounds… So I think it was like 180 pounds. It's the exact recipe of our normal oatmeal cream pie just on a bigger scale,” Grant said. The 200 lb., 3 ft wide oatmeal cream pie was gone in almost an hour as hundreds of people lined up to get a taste of the record breaker.

The finished slice measured 1.94 m (6 ft 4.38 in) by 6.04 m (19 ft 9.79 in) and had a depth of 55 mm (2.17 in).

While Agave guiengola can reach 3' tall x 4' wide, the variegation should slow it down considerably...we're guessing about 25 percent. Agave 'Creme Brulee' was discovered by California agave specialist, Kelly Griffin. Agave flowers attract hummingbirds.