Definition
A cooking technique where sugar is caramelized on top of a dessert using a torch, as in crème brûlée.
Etymology
From French 'brûlé' (burned), past participle of 'brûler' (to burn). The technique became popular in French cuisine in the 17th century.
Kelly Says
Crème brûlée's satisfying crack when you tap it with a spoon comes from the sugar cooling into a hard shell—the contrast between hot, creamy custard and cold, crunchy sugar is pure sensory pleasure!
Translations
CACatalà
cremada
kre-ma-da
CSČeština
opékaný
o-pe-ka-nyy
DEDeutsch
verbrannt
fer-BRAHN-t
ELΕλληνικά
καραμελωμένος
kara-me-lo-men-os
ESEspañol
quemado
keh-MAH-doh
FISuomi
palanut
pa-la-nut
FRFrançais
brûlée
brül-lay
HIहिन्दी
जला हुआ
ja-la hoo-a
IDBahasa Indonesia
terbakar
ter-ba-kar
ITItaliano
bruciacchiata
broo-chaa-kee-AH-tah
KKKK
жерілген
je-ri-l-gen
MSBahasa Melayu
terbakar
ter-ba-kar
NLNederlands
gebrandeerd
geh-BRAND-erd
PLPolski
spaleny
spa-LEN-ee
PTPortuguês
queimada
kay-MAH-dah
RUРусский
поджаренный
pod-zha-ren-nyy
TRTürkçe
krem brûlée
krehm broo-lay
UKУкраїнська
запечений
za-pe-chen-iy
URاردو
بھڑا ہوا
bha-ra hoo-a
VITiếng Việt
đốt cháy
dot chay
ZUZU
isithunzi
ee-see-thoo-n-zee