La francesa.
France's burnt-cream classic — cold custard under a caramel pane you get to break.
brûléebroo-LAY
French brûler, 'to burn' ‹ Old French brusler'Burnt cream' — the rare dish whose name is the recipe's last instruction.
Custard under burnt sugar appears in French, English, and Catalan cookbooks going back to the 1690s — everyone claims it, everyone's right to want it. The name that stuck is French: burnt cream.
The point has never changed: a cold vanilla custard, a hot caramel lid, and the single most satisfying crack in gastronomy.
Solo, or as our trio for the table that can't choose.
Cold vanilla custard under a hot, glassy caramel lid — the contrast is the dish. If it doesn't crack, send it back.
Three small brûlées, three flavors, three cracks — the kitchen's rotating answer for tables that refuse to choose.
Made in our own kitchen, fresh or frozen, ready for the parrilla or the table.
$8–$9.50 · trio $12–$13.50
Produced under USDA inspection(813) 969-3609 · whole orders 48h ahead · wholesale & trade →
More from the Desserts
Chajá Chenó Alfajor de Maicena Bienmesabe Churros Pastel de Nata Tiramisú Tres Leches Basque Burnt Cheesecake Churro Bites Trio Crème Brûlée