Talk:Crème brûlée

message: Que'est-ce que c'est que "turbinado sugar"????? I'm baffled. Does it need a definition or is it just me being iggerant? :) Nevilley 21:37 Jan 18, 2003 (UTC)
*A quick googling tells me it's US Equivalent of Demerara sugar. I substituted brown sugar. Mintguy
*If you want to substitute, use regular granulated sugar. JSF
*I just added a definition to the sugar article.  -- Heron
*Yum yum, well done and thanks. Deliberately, and contrary to normal practice, I've linked to sugar a second time in the article, to help people like me who might otherwise not have found that definition. ta! :) Nevilley 21:51 Jan 18, 2003 (UTC)
*Heron's definition is indeed correct.  Turbinado sugar is a blond, raw sugar generally available in major U.S. supermarkets.  I do not think that I would care for the stronger flavor of brown sugar in this delicately flavored dessert.
*Terbinado is unheard of in the UK, it is virtually the same as Demerara sugar in the UK. Can I suggest - light brown sugar? Or - light brown sugar (Demerara or Turbinado)? Mintguy
*What on earth is Demerara or Turbinado sugar ? (I make it with light brown sugar) Anthère
*I agree, brown sugar sounds like a really bad idea.  I've used turbinado and regular white.  Either way, the sugar needs to be easily granular in order to coat the surface prior to brulee'ing --24.5.197.145 (talk) 22:15, 1 July 2012 (UTC)
thread_title: Turbinado sugar

message: Do US recipe books still use fahrenheit? Everything is in Centigrade/Celsius in the UK and Europe. Mintguy
*Yes, we still use Fahrenheit in the U.S.  Dumb, aren't we!
*The temperature window is very critical in this recipe.  For the benefit of Centigrade users the window should read 77-79°C.
*Yes we do, but in my opinion, the temperature of your oven isn't critically important if you're using a bain marie for your custard.  As long as you're under like 450F (252C) and the ramekins are small, you can still get your custards to turn out nicely.  Off the top of my head, I'd say 350 would be a good target.  --24.5.197.145 (talk) 22:18, 1 July 2012 (UTC)
thread_title: Fahrenheit

message: After a bit of research prompted by Heron, and confirming the Delia claim in my own copy, I've found other references to it being invented at Trinity College in the late 18th century (at least 1769).
:http://www.n1kp.com/main_menu.html
:http://ae.boston.com/dining/recipes/t/trinity_cream.html
:http://www.porters.uk.com/menu/default.asp?menuID=14
:http://www.eng.umu.se/tt/proj1/recipes.htm
:http://www.recipegoldmine.com/desspudd/desspudd49.html
:http://www.hwatson.force9.co.uk/cookbook/recipes/desserts/cambridgeburntcream.htm
This site (http://emenus.ca/Victoria_and_Vancouver_Island/dictionary/C.htm) states the following
Creme brulee
It is a simple custard of nothing more than cream, eggs, sugar, and vanilla that is topped with a caramelized topping. History: The origins of this custard are very much in contention, with the English, Spanish, and French all staking claim. (1) The Spanish have taken credit for this dessert as crema catalana since the 18th century. (2) The English claim it originated in 17th century Britian in Trinity College, Cambridge. It is said that it was born when an English chef accidentally burned a custard he had sprinkled with sugar. The chef then passed it off as an original creation calling it burnt cream. It is also called trinity cream in England. Some old cookbooks even refer to it as Cambridge cream after Cambridge University.
There seems to be little evidence that it's a Creole dish.
Also crème brûlée seems to be more common than other forms.
::--Mintguy (no date given)
In a similar vein:
The origins of crème brûlée are very much in contention, with the English, Spanish, and French all staking claim. The Spanish have taken credit for this sensuous custard as "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream" and the English school boys at Cambridge demanded it. It apparently wasn't until the end of the nineteenth century that common usage of the French translation came into vogue ... 
Debbie Puente in  "Elegantly Easy Crème Brûlée" ( St. Martin’s Press). -- (unsigned, undated contribution)
:Sheesh, Trinity folk aren't "school boys". The Wednesday Island (talk) 20:56, 31 August 2008 (UTC)
replies: text: The only way to apply some scientific methodology to resolving this issue is to find historical recipes which can be dated, or other references in literature. Maybe someday when I have the time ... Mike Hayes (talk) 18:08, 1 September 2008 (UTC)
replies: text: Most of the links in Mintguy's comment above are dead; the remaining ones are not WP:Reliable sources.  I agree with Mike Hayes that we need to find reliable sources for all this. --Macrakis (talk) 18:40, 1 September 2008 (UTC)

text: I came across Creme de la creme by Bee Wilson, New Statesman, 21 May 2001, which refers to an essay by Elizabeth David. To look up.... --Macrakis (talk) 18:46, 1 September 2008 (UTC)
thread_title: Trinity College story

message: # Good Wikipedia food articles are about the history, sociology, meaning of food, in its context. Recipes are for the recipebook.
# Do be very skeptical of all recipe-origin tales that involve a "mistake" or an "unavailable ingredient." Some few are authentifiable: pommes de terre soufflés for example. --Wetman 07:14, 7 Dec 2004 (UTC)
thread_title: Clearing the kitchen

message: A 1-edit anon added a claim about caramelizing with liqueur. Though you can flambé anything (as one chef said, "the customers like it and it doesn't hurt the food too much"), I don't think that's standard.... --Macrakis 01:58, 16 December 2006 (UTC)
replies: text:  Agreed. And not in French wiki either. Removed. Mcewan (talk) 22:32, 1 July 2012 (UTC)
thread_title: Claim about liqueur

message: The reference to caramelization (in addition to Maillard reaction) has been deleted. Is this accurate? Does this help the Wikipedia reader? If caramelization is not involved, surely this article should state why not. --Wetman (talk) 07:02, 23 June 2008 (UTC)
thread_title:  [[Caramelization]]

message: Crème brûlée and crema catalana are essentially the same dish, and indeed there are claims (both ways) that one was the origin of the other.  Wikipedia policy says that we organize articles by substantive topic, not by name, national associations, or point of view, so I see no reason for two articles here.  Wikipedia policy further clarifies that we should prefer what the greatest number of English speakers would most easily recognize, which is quite clearly crème brûlée and not crema catalana, burnt cream, or Trinity cream. --macrakis (talk) 14:53, 12 January 2009 (UTC)
thread_title: Merge from [[crema catalana]]?

message: What's the pronounciation?
*kʁɛm bʁyˈle
*kʁɛm bʁyle
70.29.211.138 (talk) 05:17, 21 January 2010 (UTC)
thread_title:  French IPA 

message: Since the user Alwetendheid alom ‎has referred to the German Wikipedia as an example of the usage of Crème brûlée without certain diacritics: The German article was moved by him/her not too long ago. It has since been moved back the version with all diacritics in place. --Peter Putzer (talk) 22:11, 17 February 2010 (UTC)
thread_title:  Removal of diacrictics 

message: This story appears in the current version:
:Graham Kerr, in one of his 2001 Galloping Gourmet shows,[6] stated that a visiting Scotsman had given the Chef of Trinity College the recipe for "crème brûlée" in 1875, but that the Chef had 'kept it in his pocket' for four years, until finally introducing it in 1879.
It seems to me likely that Kerr (a Scot) was just being playful; he certainly isn't a food historian. I plan to remove this unless someone objects. --Macrakis (talk) 16:22, 7 August 2010 (UTC)
thread_title: Kerr story

message: The page says the origins of this dish are unknown....What typical wikipedia twaddle. The desert was invented at Trinity College Cambridge in the 16th century, yes, Cambridge in England, not France. It came about when the students forgot to add sugar to their custard. they sprinkled sugar on the top and gently burnt it. To this day Trinity burnt cream is made with the topping stamped in the Trinity seal. Captainbeecher (talk) 18:23, 13 August 2010 (UTC)
replies: text: Any reliable sources to back up this particular story? The furthest we've been able to trace the Trinity connection is to the 19th century.  --Macrakis (talk) 16:16, 23 November 2010 (UTC)

text: Clearly there is a large family of milk-based desserts.  Blancmange is thickened with various starches; custard (in the modern sense) with eggs. Crème brûlée is a variety of custard with a hard caramel top.  The custard article already contains some information about the historical connection with blancmange-type preparations (thickened with starch) -- though it's a bit muddled.  Additional information about the blancmange-custard connection probably belong there.  On the other hand, there is no direct connection between blancmange and crème brûlée in particular as far as I can tell.  I don't see much point in repeating information which belongs in custard in the crème brûlée article. --Macrakis (talk) 16:16, 23 November 2010 (UTC)
thread_title: Origins

message: The Creme Brulee was first introduced by Sirio Maccioni in the US at the New York Restaurant called Le Cirque.  —Preceding unsigned comment added by 71.183.61.196 (talk) 02:21, 27 March 2011 (UTC)
thread_title: US debut?

message: Is it true to say that one caramelises the sugar immediately before serving? If done under a grill rather than with a blowlamp it leaves the ramekins dangerously hot. I always allow about an hour between caramelising and serving. Also, ought we to discuss the method of making the custard? I always use a bain-marie in a low oven, but I have read (and have a citation for it) that the pukka way is in a saucepan, stirring diligently. I'd be frightened of curdling the stuff doing it that way. 
Not for the article, but as a diversion for connoisseurs here, I have had crème brûlée served under the name of "spécialité du collège de Cambridge" in a restaurant in the rue des Petits-Champs in Paris. Tim riley (talk) 15:44, 4 March 2012 (UTC)
thread_title:  Technique 

message: So I changed the pic to a more aesthetic brulee.  The exposure is worse, but I think the picture is better; both nicer to look at and also shows the custard with crust on the spoon.  Vanilla bits are also visible in the custard, which is nice.  If anyone disagrees, I'd be happy to discuss it.  I'd also be really interested in seeing a slightly more square version of this photo with some cropping.
--24.5.197.145 (talk) 02:11, 1 July 2012 (UTC)
thread_title:  I changed the pic 

message: The article doesn't describe how crème brûlée is different from any other custard (other than the caramelized crust). Thick/thin/firm, smoothness, etc. Nor is it mentioned that it is heavy creme, not milk, that is used with the yolks to make crème brûlée. This all would probably be a rather helpful bits of information for a reader who has no idea what crème brûlée is. — al-Shimoni (talk) 05:41, 12 April 2017 (UTC)
thread_title:  How different? 

message: Just some thoughts on the article from our group:
1. Reference 10: there's a lot of paraphrasing 
2. Reference needed for: Analogous recipes appear in 17th-century Spanish cookery books, usually under the name of Cream of Saint Joseph, since it was a traditional dessert served during Saint Joseph's day.
3. Maybe add a section that talks about Modern-Day creme brulee ---> details about where to source ingredients/product (is it available pre-made in grocery stores?)
4. Some of the references aren't working
5. Article states that place of origin is Spain but in the details on the side it says France
Joakes02  AkhterMonir (talk) 18:56, 29 October 2017 (UTC)
thread_title:  Recommended edits 

message: A discussion is taking place to address the redirect :Creme broolay. The discussion will occur at Wikipedia:Redirects for discussion/Log/2021 November 3#Creme broolay until a consensus is reached, and readers of this page are welcome to contribute to the discussion.  Un assiolo (talk) 19:46, 3 November 2021 (UTC)
thread_title:  "Creme broolay" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]] 

message: Is there really no creme brulee in the basic works of, say, Raymond Oliver (since ca. 1958), Bocuse or Lenotre? - I haven't got those anymore, so can't look myself.--Ralfdetlef (talk) 06:57, 10 December 2022 (UTC)
replies: text: Absence of proof is not a proof of absence. Please try the correct French spelling. OkiPrinterUser (talk) 15:09, 5 June 2023 (UTC)
thread_title:  No Creme Brulee in French cookbooks until the 1980s (?)