RECIPE Ingredients: -1 carrot -1 onion -1 celery -1 glass olive oil -500 gr. Lamon beans -rosmary, lory, sage -salt and pepper -200 gr. short pasta If using dry beans, put them in water one night before use. Chop the carrot, onion and celery in pieces and put them …
We offer a selection of gluten free dishes for those who cannot eat wheat.
The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange zest, rosemary, chocolate, coffee, liqueurs, green tea, pistachio, coconut or other fruit.
The exact origins are uncertain. The earliest known reference of creme brulèe as we know it today appears in Francois Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English.
In Britain, a version of creme brulèe (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron". The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook.