Black Dog Triple Gold Reserve and Crème brûlée-1

The other day a close friend of mine forced me to accompany him to a newly opened French Restaurant in the city. I was reluctant since I hadn’t really tasted so much or rather any of the French Food. The best described European connection with food was either Italian or English. Nothing other than this, which, meant it was going to be an exhilarating experience.

While there, we must have tried a few different kinds of food, however, what stood out the best was the combination of my favorite Black Dog Triple Gold Reserve and Crème Brûlée. Now this was something that I was tasting for the first time. It meant that I would be getting back home and reading up all that was possible about what this dish was and how it was made. Now, I don’t want you to go scurrying around searching for more details. I will be nice enough and give the same to you, right here!

Wikipedia says:

Crème brûlée (/ˌkrɛm bruːˈleɪ/; French pronunciation: ​[kʁɛm bʁy.le]),[1] also known as burnt cream, crema catalana, or Trinity cream[2] is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

The custard base is traditionally flavored with vanilla, but can also be flavored with lemon or orange (zest), rosemary, lavender, chocolate, Amaretto, Grand Marnier, cinnamon, coffee, liqueurs, green tea, pistachio, hazelnut, coconut, or other fruit.

The earliest known reference to crème brûlée as it is known today appears in François Massialot’s 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot’s Cuisinier roial et bourgeois changed the name of the same recipe from “crème brûlée” to “crème anglaise”. In the early eighteenth century, the dessert was called “burnt cream” in English.

In Britain, a version of crème brûlée (known locally as “Trinity Cream” or “Cambridge burnt cream”) was introduced at Trinity College, Cambridge, in 1879 with the college arms “impressed on top of the cream with a branding iron”. The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook.

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