Creme Brulee

Served in a small ramekin, one portion at a time, crème brûlée is sweet, silk-smooth egg custard with a crisp, burnt-sugar top. Ideally, it is created just before serving, which means the top still will be warm (having been blow-torched) and the custard below it will be cool. The exalted pleasure of the dish has inspired menu writers to christen just about anything with the burnt sugar/cream flavor as crème brûlée: French toast, cappuccino, ice cream, donuts, cake, even flavored popcorn.

Restaurants With This Dish

Hurricane Hole

KEY WEST, FL

Crisp-topped creme brulee is topped with fresh berries

Edgar’s Grille

AUGUSTA, GA

Frog Hollow Tavern

AUGUSTA, GA

Doughnut Plant

NEW YORK, NY

Discuss

What do you think of Creme Brulee?

Latest Articles & Guides

Roadfood Adventures: Winter Park to Miami, Florida

From Orlando and Winter Park down the east coast of Florida to Miami is a journey of...

Roadfood Adventures: Selma to Montgomery, Alabama

Sweet Home Alabama! from Selma – Queen City of the Blackbelt – to Montgomery -- the Heart...

Roadfood Adventures: San Luis Obisbo to Ventura, California

Memorable food stops with meals that are California's alone sophisticated wineries and...

Roadfood Adventures: Beulah to Moran Township, Michigan

The northern part of Michigan is known to Michiganders and Midwestern vacationers as "Up...

Roadfood Adventures: Cincinnati to Harveysburg, Ohio

A jewel of a city on the Ohio River, Cincinnati once was known as the Paris of America, home...

Roadfood Adventures: Dallas Fort Worth to Austin, Texas

A road trip deep in the heart of Texas is a genuine wild west expedition and a bonanza of...

string(1) "1"
string(0) ""
array(22) {
  ["instagram_hashtag"]=>
  array(1) {
    [0]=>
    string(11) "CremeBrulee"
  }
  ["_instagram_hashtag"]=>
  array(1) {
    [0]=>
    string(19) "field_5fd1e68796a26"
  }
  ["related_recipes"]=>
  array(1) {
    [0]=>
    string(0) ""
  }
  ["_related_recipes"]=>
  array(1) {
    [0]=>
    string(19) "field_5fd1e66996a25"
  }
  ["_edit_lock"]=>
  array(1) {
    [0]=>
    string(14) "1611224676:532"
  }
  ["_last_editor_used_jetpack"]=>
  array(1) {
    [0]=>
    string(14) "classic-editor"
  }
  ["_edit_last"]=>
  array(1) {
    [0]=>
    string(3) "532"
  }
  ["_thumbnail_id"]=>
  array(1) {
    [0]=>
    string(5) "29845"
  }
  ["sub-heading"]=>
  array(1) {
    [0]=>
    string(0) ""
  }
  ["_sub-heading"]=>
  array(1) {
    [0]=>
    string(19) "field_5faa8edb821d0"
  }
  ["gallery"]=>
  array(1) {
    [0]=>
    string(0) ""
  }
  ["_gallery"]=>
  array(1) {
    [0]=>
    string(19) "field_5fffffdc425cb"
  }
  ["brightcove_video_id"]=>
  array(1) {
    [0]=>
    string(0) ""
  }
  ["_brightcove_video_id"]=>
  array(1) {
    [0]=>
    string(19) "field_600001cee50c1"
  }
  ["_yoast_wpseo_content_score"]=>
  array(1) {
    [0]=>
    string(2) "30"
  }
  ["_yoast_wpseo_estimated-reading-time-minutes"]=>
  array(1) {
    [0]=>
    string(0) ""
  }
  ["_sbi_oembed_done_checking"]=>
  array(1) {
    [0]=>
    string(1) "1"
  }
  ["_siq_post_orig_image_url"]=>
  array(1) {
    [0]=>
    string(85) "https://roadfood.com/wp-content/uploads/2018/04/Edgar-creme-brulee-e1524861885604.jpg"
  }
  ["_siq_post_thumb"]=>
  array(1) {
    [0]=>
    string(93) "/nas/content/live/roadfood/wp-content/uploads/2018/04/Edgar-creme-brulee-e1524861885604_s.jpg"
  }
  ["_siq_post_thumb_url"]=>
  array(1) {
    [0]=>
    string(87) "https://roadfood.com/wp-content/uploads/2018/04/Edgar-creme-brulee-e1524861885604_s.jpg"
  }
  ["_siq_post_thumb_large"]=>
  array(1) {
    [0]=>
    string(93) "/nas/content/live/roadfood/wp-content/uploads/2018/04/Edgar-creme-brulee-e1524861885604_m.jpg"
  }
  ["_siq_post_thumb_url_large"]=>
  array(1) {
    [0]=>
    string(87) "https://roadfood.com/wp-content/uploads/2018/04/Edgar-creme-brulee-e1524861885604_m.jpg"
  }
}