The custard dessert Crème Brûlée, burnt creme in French, is also known as Trinity Cream or Cambridge Burnt Cream in Britain and Crema Catalana or Crema de Sant Josep in Catalan. Often served in ramekins, this decadent treat has a creamy custard base topped with a layer of hard caramel and sprinkled with sugar.

While custard-like desserts with a caramelized top can be traced back to several different cultures, the French version began appearing in cookbooks in the late 17th to early 18th centuries.

A recipe for a dessert similar to crème brûlée appeared in François Massialot's 1691 cookbook Cuisinier Royal et Bourgeois.

The modern version of crème brûlée is often credited to the French chef François Vatel, who served it at the court of Louis XIV in the 17th century.

Look for crème brûlée at a favorite restaurant or make some at home.