A Succinct History of the Creme Brulee: From Predecessors and Origins, to Enduring Popularity

Here’s a short history of the crème brûlée, whose origins are shrouded in mystery, but which has certainly become a global phenomenon in the dessert world today.

Crème brûlée, the luscious dessert known for its creamy custard base and caramelized sugar top, has gained worldwide popularity, becoming a staple in fine dining establishments and home kitchens alike. Its journey from historical origins to present-day popularity showcases its timeless appeal and culinary versatility.

It’s essentially an egg custard made with egg yolks, cream, sugar and vanilla. What stands out is its hard, burnt toffee crust. The iconic ramekin it's served in and the brown sugar it's topped with, which is then caramelized with a blowtorch, make it recognisable all over the world.

The origins of this popular dessert are shrouded in mystery. England, Spain and France all say they've invented it. But the custard base that it's made up has a longer history, stretching all the way back to the Middle Ages. Custard recipes have been circulating all over Europe for several centuries now. In ancient Rome, one finds a hot milk and egg mixture that could have predated the modern creme brulee. In fact, a 14th century cookbook has the recipe for a ‘Crustardes of flessh’. The word ‘custard’ comes from the French ‘croustade,’ meaning pastry crust. By the 17th century, when ovens had become more sophisticated and accessible, many bakers started experimenting with custard dishes, popping it in the oven in a variety of ways. The creme brulee was probably one of the dishes to come out of that experimentation.

The English say that they invented the creme brulee in the 17th century when it was known as burnt cream. However, several 15th century recipes from England talk about a ‘burnt cream’. In the spring, when cows were feeding calves, there was an abundance of milk. This was the season to make burnt cream, a sweet pudding which was “topped with sugar that’s been burnt with a hot iron.” The French also claim origin rights, pointing to a dessert called creme brulee in the 1691 cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot who worked in Versailles. The Spanish also claim they've invented it, referencing the crema catalana, a custard topped with caramelized sugar, which has medieval origins. The Spanish dessert inspired Sirio Maccioni, owner of Le Cirque, to create a version for his menu, from where it became a global phenomenon.

By the 19th century, the french name creme brulee, which means burnt cream had become popular, officially putting the dessert on the sophisticated, global culinary map. During this time, they refined the dish, which was made by renowned chefs and upscale restaurants all over france. While the French certainly popularized it, its origins remain unclear. From there, it reached the US through American founding father Thomas Jefferson, who brought several French dishes to the United sStates, the creme brulee being one of them. Jefferson served it at the White House according to official records. It started appearing in American cookbooks and magazines all through the 1950s and ‘60s. In 1970, a Los Angeles Times article stated that “in America we went through a great creme brulee period a number of years ago and I wish we would again,” attesting to its widespread popularity in the US.

In the 20th century, with the start of globalization, the creme brulee traveled all over the world, becoming a mainstay of international fine dining. Today, the dessert is a popular component of international and renowned culinary television shows and competitions. It’s made by celebrated chefs who continue to hold the creme brulee up as a challenging dish worth perfecting. From here, it reached a broader audience and now, many home chefs have tried their hand at creating this decadent treat.

One reason for its enduring popularity, besides its spectacularly light and creamy taste, is the versatility it offers. Chefs have experimented with infusing the custard with different flavors like vanilla, chocolate, citrus and select spices. It's made the dessert palatable to more taste buds and it has in turn garnered a wider following. Today, the creme brulee has also been adapted in more inventive ways, and one will find everything from creme brulee ice cream to creme brulee coffee, and from creme brulee cheesecake to donuts and cupcakes reminiscent of the dessert’s flavor and feel.