The British have a truly pioneering cuisine in sweets and especially tart-cookies. Apple pie, trifle, scone, bread&butter pudding, creamy strawberries and many more world-famous desserts and cookies are of English origin.
Moreover, the famous English sauce called creme Anglez (or custard with its original name) is a sauce used in creative cuisines worldwide even today. The subject of this article is Creme Brulee. Of course, you always thought it was a French dessert, but the truth is, this is an authentic English dessert. It was invented in one of the top educational institutions in the country.
Speaking of school desserts, I'd like to give you another effortless dessert to name, named after the very prestigious British boarding high school that trained statesmen in Britain: Eton Mess.
Creme Brûlee is a French dessert name meaning burnt cream. However, this dessert was invented in the kitchen of Trinity College, a university unit of Cambridge University, England's top school in the 1600s.
Its name is “burnt cream” which means burnt cream in English, but the dessert was also called Trinity Cream. In fact, a hot iron bearing the emblem of Trinity College was used to burn the sugar poured on the dessert, and the sugar on the cream brulee was burned with a hot iron with the emblem. This history is very logical, because creme brulee is a dessert of creme Anglez origin, and creme Anglez, as its name implies, means English cream. The French adopted and adopted this dessert in their own kitchens after many years and translated its name into French: Creme Brulee.