flavorings. The cool mix is poured into the
pan (often preceded by a crumb crust) and
baked at a gentle 325ºF/163ºC, often in a
water bath. The last phase of cooking may
take place with the heat off and the oven door
ajar, which smooths the transition between
cooking and cooling.
First Recipes for Crème Brûlée, Crème
Anglaise, and Crème Caramel
Massialot’s recipe for crème brûlée is the
first I know of. The identical recipe in the
1731 edition of his book is renamed
“Crême a l’Angloise,” which may well be
the origin of that basic stirred cream. An
English model for “English cream” hasn’t
yet been unearthed.Crème brûlée
Take four or five egg yolks, according to
the size of your platter. You mix them well
in a casserole with a good pinch of flour;