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Crème Brûlée
''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook ''Cuisinier royal et bourgeois''. The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that ''crema catalana'', whose origins date to the 14th century, may have inspired chefs throughout Europe. Some authors mention Bartolomeo Stefani's ''Latte alla Spagnuola'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin. Its eighteen integral regions (five of which are overseas) span a combined area of and contain clos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Custard Desserts
This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg or egg yolk. Custard desserts File:Cremecaramel.jpg, Creme caramel, also known as flan File:Galaktoboureko.jpg, Galaktoboureko is a dessert of semolina custard in phyllo dough. File:Trifle-(cream-layer)-profile.jpg, Layers of a trifle showing the custard in between cake, fruit and whipped cream File:Marsala sabayon with cookie and local stone fruit.jpg, A glass of zabaione See also * Blancmange – made without egg yolks * Bavarian cream – made without egg yolks * Panna cotta – made without egg yolks * Eggnog * Eierpunsch – sometimes prepared using custard as an ingredient * List of baked goods * List of desserts * List of egg dishes * Lists of prepared foods * List of savoury puddings * List of sweet puddings References External links * * * { ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flan (pie)
A flan, in British cuisine, is an egg-based dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling. Examples are bacon and egg flan and custard tart. History Flan is known in Roman cuisine. It was often a savory dish, as in "eel flan"; sweet flans were also enjoyed. In the Middle Ages, both sweet and savory flans ( almonds, cinnamon and sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden. Etymology The English word "flan", and the earlier forms "flaune" and "flawn", come from the Old French ''flaon'' (modern French ''flan''), in turn from the early Medieval Latin ''fladō'' ( accusative ''fladōnem''), of Germanic origin, from an Indo-European root meaning "flat" or "broad".Oxford English Dictionary, 2nd Edition (1989); Petit Robert 1973. See also * Flan cake * Flaó * List of pies, tarts and flans This is a list of pies, tarts and flans. A pie is a baked or fried dish whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Caramel
Crème caramel (), flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce. History The origin of crème caramel (also known originally as flan) can be traced all the way back to the Roman Empire. Originally, this dish was called tiropatinam and it was made with eggs, milk and pepper and it was seasoned in its savoury version with fish, eel, and spinach, although there was also a sweet version with honey. It was in the early Middle Ages, in Spain, when they started using only the ingredients from which the original recipe is made today, and introduced caramelised sugar into the mixture and to call it flan, which comes from the proto-germanic 'flado'. In the late 20th century crème caramel was common in European restaurants. The food historian Alan Davidson speculates that this may have been because the dish could be prepared in bulk, in advance. Etymology of names In this context, ''crème'' in French means 'custard'. The names ''cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bain-marie
A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking. History The name comes from the French or , in turn derived from the medieval Latin and the Arabic , all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus). Description The double boiler comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working fluid, an inner (or upper), smaller container that fits inside the outer one and which holds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butane Torch
A butane torch is a tool which creates an intensely hot flame using a fuel mixture of LPGs typically including some percentage of butane, a flammable gas. Consumer air butane torches are often claimed to develop flame temperatures up to approximately . This temperature is high enough to melt many common metals, such as aluminum and copper, and hot enough to vaporize many organic compounds as well. Applications Brazing, soldering, plumbing Often used as daily task tools, butane torches work very well for home improvement and work to solve problems with plumbing, soldering and brazing. Most of the times copper, silver and other metals are used for home repairs of tubes and other house things. Culinary Butane torches are frequently employed as kitchen gadgets to caramelize sugar in cooking, such as when making crème brûlée. They may be marketed as kitchen torches, cooking torches, or culinary torches. Use of the butane torch in the kitchen is not limited to caramelizing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelized
Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * condensation reactions * intramolecular bondi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramekin
A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes. Name The term is derived from the French ', a cheese- or meat-based bowl baked in a small mould. The French term is in turn derived from early modern Dutch ', which translated to 'toast' or 'roasted minced meat', itself apparently from ''ram'' 'battering ram' + ''-kin'' 'diminutive', but it is unclear why.Oxford English Dictionary, Third Edition, 200''s.v.''/ref> Usage With a normal capacity of approximately , ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including crème brûlée, French onion soup, molten chocolate cake, moin moin, cheese or egg dishes, poi, macaroni and cheese, lasagna, potted shrimps, ice cream, soufflé, baked cocottes, crumbles, chakra póngal, or scallops, or used to serve side garnishes and condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhanc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée (4554822506)
''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook . The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that '' crema catalana'', whose origins date to the 14th century, may have inspired chefs throughout Europe. Some authors mention Bartolomeo Stefani's ''Latte alla Spagnuola'' (1662) as describing ''crem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Cirque
Le Cirque is a French restaurant that has had several locations throughout the New York City borough of Manhattan for more than forty years. It is currently closed, with its future status unknown. New York City history Le Cirque was established in 1974 by Sirio Maccioni and continued to be run by the family through its closure in 2018. It opened at the Mayfair Regent Hotel at 58 East 65th Street in March 1974. From 1986 to 1992, Daniel Boulud was executive chef and in 1995, it was awarded the James Beard Foundation Award for Outstanding Restaurant. Boulud was succeeded in 1992 by Sylvain Portay, and later Sottha Kuhn, Pierre Schaedelin, Christophe Bellanca (2007–2008) Craig Hopson (beginning in 2008), and Olivier Reginensi. In 1993, the tasting menu cost $90. The restaurant at the Mayfair closed in 1996 and reopened as Le Cirque 2000 at the Palace Hotel in 1997 where it remained a hotspot through 2002. In 2006, the restaurant moved to a location in the Bloomberg Tower bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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