“Burned Sugar” Dessert Recipe Dates Back to Medieval Times.

Photo and story by Sheila Brown

MAINEVILLE, OH -- Crème Burlee was first printed in 1691 in a French cookbook “Le Cuisiner Royal at Bourgeois” by Chef Francois Massialot, at the Palace of Versailles.

England, Spain, and France claim they are the originator of the Crème Burlee recipe. England’s “burned sugar” recipe dates back in the 15th century, Spain’s version of Crème Burlee dates to medieval times, but France put the recipe in print.

Crème Burlee is a creamy dessert, sweet, tasty, irresistible, and it is gluten free.

The staple ingredients of Crème Burlee are cream, sugar, vanilla and egg yolk; it seems simple to make, but a little finesse is required. The best part is the crackly, caramelized sugar top, achieved after the dessert has been cooked and cooled, then topped with sugar and baked under an oven broiler until golden brown. 

Earla Combs is a modern cook, brandishing the topping with a kitchen torch fueled by Butane, crystalizing the sugar. This torch method has come a “long way baby” from the clay oven.

The Butane Torch cooking accessory can be used instead of the traditional oven.

The following recipe is a “true” recipe, it has been cooked with success for over a decade in the Combs Family.

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