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The history of Crème Brûlée dates back to the 17th century. The first known reference to this dessert was found in the book "Nouveau cuisinier royal et bourgeois", written by François Massialot and published in 1691. The term "brûlée" in French means "toasted" or "burnt". Crème Brûlée is a dessert made with cream, eggs, sugar and vanilla, with a sugar crust burned by a blowtorch. It was immortalized in popular culture, gaining prominence in films and literary works. For example, in the film "The Fabulous Destiny of Amélie Poulain," the dessert is mentioned in a memorable scene, contributing to its global notoriety.
