a rich & creamy dessert treat

crème brûlée /ˌkrɛm bruːˈleɪ/, a ramekin filled with discs of caramel, custard, & sugar sprinkled onto the custard.  caramelized with a flame or flambéed with a hard liquor.  in 1691 paris france, françois massialot, the head chef to louis xiv, & his son philippe II, duke of orléans had an illustrious cookbook.  within it, was the earliest known reference to "crème brûlée" as we know it today.  in the early 18th century the dessert was called "burnt cream" & in britain, a version of crème brûlée was locally known as "trinity cream" introduced at trinity college, cambridge in1879.