Crème brûlée, a classic French dessert, is known for its creamy custard base and crunchy burnt sugar topping. Though its exact origins are unclear, it has historical ties to 15th century England. The dessert is a staple in restaurants, with popular variations like mocha crème brûlée. Unique from related desserts, it is lighter than pots de crème and distinct from Spain's crema Catalana. The preparation requires precision and special techniques which, if not followed, can lead to popular mistakes. The choice of ramekin serves as a key factor affecting the final result.
Choosing a deep ramekin instead of a shallow one can ruin your custard, undermining the balance of cool, creamy custard and crunchy sugar topping.
The art of preparing crème brûlée involves careful techniques such as steeping cream, separating eggs, and proper cooling methods to ensure perfection.
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