flavorings The cool mix is poured into the pan (often preceded by a crumb crust) and baked at a gentle 325ºF/163ºC, often in a water bath The last phase of cooking may take place with the heat off and the oven door ajar, which smooths the transition between cooking and cooling First Recipes for Crème Brûlée, Crème Anglaise, and Crème Caramel Massialot’s recipe for crème brûlée is the first I know of The identical recipe in the 1731 edition of his book is renamed “Crême a l’Angloise,” which may well be the origin of that basic stirred cream An English model for “English cream” hasn’t yet been unearthed Crème brûlée Take four or five egg yolks, according to the size of your platter You mix them well in a casserole with a good pinch of flour; and little by little you pour in some milk, about [3 cups/750 ml] Add a little stick cinnamon, and chopped green citron peel… Put on the stovetop and stir continuously, taking care that your cream doesn’t stick to the bottom When it is well cooked, place a platter on the stove, pour the cream onto it, and cook it again until you see it stick to the platter rim Then remove from the heat and sugar it well: take the fire iron, good and red, and burn the cream so that it takes on a fine gold color — F Massialot, Le Cuisinier roial et bourgeois, 1692 A few decades later, Vincent La Chapelle plagiarized Massialot’s recipe for his own version of crème brûlée, which comes close to the modern crème caramel La Chapelle copies Massialot word for word up to the point that the cream is ... doesn’t stick to the bottom When it is well cooked, place a platter on the stove, pour the cream onto it, and cook it again until you see it stick to the platter rim Then remove from the heat and sugar it well:.. .and little by little you pour in some milk, about [3 cups/750 ml] Add a little stick cinnamon, and chopped green citron peel… Put on the stovetop and stir continuously, taking care that your cream... you see it stick to the platter rim Then remove from the heat and sugar it well: take the fire iron, good and red, and burn the cream so that it takes on a fine gold color — F Massialot, Le Cuisinier roial et bourgeois, 1692