The French dessert with a rich custard base and a layer of hard caramelized sugar is crème brûlée.
Its name means “burnt cream” in French. The custard is usually made with cream, egg yolks, sugar, and vanilla, then baked gently—often in a water bath—until barely set. Sugar is sprinkled over the chilled surface and caramelized with a torch or broiler, producing the dessert’s signature brittle crust.
The dessert’s exact origin is disputed. François Massialot published an early recipe in France in 1691, while related preparations include Spain’s crema catalana and England’s Trinity cream, served at Cambridge’s Trinity College from 1879. These desserts are close relatives, but not identical: crema catalana traditionally uses milk, cinnamon, and lemon zest.
A common mix-up is crème caramel, also called flan. Crème caramel has a soft caramel sauce that forms in the mold and is turned out with the custard; crème brûlée has a hard caramel shell on top.