Nz Wines Essay

------------------------------------------------- level 5, Investagitive study on crème brulee
By Jason Bell
August 13, 2013
Southern Institute of Technology
192 Levers Rd, Matua, Tauranga
August 13, 2013
Southern Institute of Technology
192 Levers Rd, Matua, Tauranga

Executive Summary
Unit 22035 – Investigate and present a culinary product topic in the hospitality industry was on the dessert Crème brûlée.
History of the dessert – The first documented case of the recipe was printed in 1692 by the renounced French chef François Massialot and is the first to have a hardcopy of the recipe for the dessert. The British believe that where the first to have made it in the mid 1930’s in but there was not documented account for what they claim. (Coquinaria, 2005)
The Catalan crème has the earliest documentation in a Catalan medieval recipe book Being Soví ( XIV century ) and Llibre del Coch ( XVI century ) for its recipe although it not exactly the same as the French and British, as the main difference using corn starch to aid in setting of the dessert and the use of of milk not cream and the addition of zest to the dish. (Crema catalana, 2013)
The re-interpretation of this dessert was to have a moulded set crème brûlée on a sweet croute of brioche and topped with some dried fruit and have some sugar work cage on top. Served with a chocolate sauce and pan-fried brioche croutons, covering in freeze dried strawberry dust.
By removal of the gelatine from the dessert and replacing it with potato starch, it would make this Kosher and Halal friendly for the computation by Jewish and Muslims Cultures.

Costing of the Dessert
Creating all the components for the dessert to make a single serving came to $2.62. The estimated selling price was set at $18.50 for a fine dining establishment. The food cost margin was at 41.18% with a profit $10.88
(MS Excel spreedsheet, Menu Cost & Profitablity Calculator v2 )

Table of Contents Executive Summary 1 Introduction 2 History 3 Cultural Influences 4 Re-interpretation 4 Timeline 5 Cultural Re-works 6 Nutritional briefly 7 Conclusion 8 Appendix 8 References 8 Food Cost 10 Recipes 11

Introduction
Crème brûlée Pronounced (/ˌkrɛm bruːˈleɪ/); which came from its French pronunciation : [kʁɛm bʁyle]) (1). The dessert’s name is derived from its French name, which consists of an egg base dessert that is baked in a water bath. The dessert is mistakenly known as a classic French dessert and first appeared as a printed recipe in 1692 by revered François Massialot a famous chef of his time. (Coquinaria, 2005)

Crème brûlée main ingredients consist of egg yolks, sugar, cream and vanilla pods that is then baked in a water bath until the custard is set and has caramelised sugar burnt on top of the dessert. (Creme Brulee, 2013)The base of this dessert is also known as Custard Royale or Royale, The Royale mix used heat to thicken the eggs and this type of custard has played a major roll to European cuisine those out the ages. Alongside the European cuisine the Royale mix has also played another key role in pastry cookery for use as fillings and components for more complex desserts. It was made and cooked as far back as the Middle Ages, where the Royale mix was used in baked in pastry cases. The cases themselves in medieval times weren’t that eatable as they were made with fish bones and other unappetising ingredients and where quite different to the flans and custard tart as we know today. (medieval cuisine, 2013)
History
The first documented recipe for crème brûlée appeared in a French Cookbook by François Massialot as far back as 1692. Which the French and a lot of historians will say is the first true creator of the crème brûlée. There is a lot of other information from other countries that lead other to believe that this classical dessert could have had origins long before created before François Massialot time. (Coquinaria, 2005)
François was a French

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