Crème brûlée: Perbedaan antara revisi

'''''Crème brûlée''''' atau '''''crème brulée''''' ({{IPAc-en|ˌ|k|ɹ|ɛ|m|_|b|ɹ|uː|ˈ|l|eɪ}}; {{IPA-fr|kʁɛm bʁy.le}}), juga dikenal dengan sebutan '''Trinity cream''',<ref name="Davidson2014">{{Cite book |last=Davidson |first=Alan |url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA230 |title=The Oxford Companion to Food |date=21 August 2014 |publisher=OUP Oxford |isbn=978-0-19-104072-6 |page=230 |access-date=27 September 2016 |archive-date=6 March 2017 |archive-url=https://web.archive.org/web/20170306050446/https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA230 |url-status=live }}</ref><ref name="Andrews2005">{{Cite book |last=Andrews |first=Colman |url=https://books.google.com/books?id=-K_ekX6BVXsC&pg=PA247 |title=Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast |date=3 December 2005 |publisher=Harvard Common Press |isbn=978-1-55832-329-2 |pages=247– |access-date=27 September 2016 |archive-date=15 December 2019 |archive-url=https://web.archive.org/web/20191215183423/https://books.google.com/books?id=-K_ekX6BVXsC&pg=PA247 |url-status=live }}</ref> adalah sebuhsebuah [[hidangan penutup]] yang berbahan dasar [[kustar]] di atasnya dengan lapisan karamel yang sudah mengeras. Biasanya disajikan sedikit dingin; suhu panas dari proses [[karamelisasi]] cenderung menghangatkan bagian atas puding, sementara bagian tengahnya tetap dingin. Kustar secara tradisional dibumbui dengan [[vanila]] dalam [[masakan Prancis]], tetapi bisa ditambahkan perasa lain. Kadang-kadang [[Hiasan (makanan)|dihiasi]] dengan buah.