Para Crème brûlée en Ankara, Nazende “The Baked Goods” lidera con 1 reseña y una puntuación de 7.4/10. En todo Ankara, los críticos han reseñado Crème brûlée una vez, con 7.4/10. La última reseña se publicó el 9 de septiembre de 2025.
This traditional egg custard dessert consists of egg yolks, cream, sugar, and vanilla, with a hard, burnt, toffee crust. The combination is cooked, transferred into ramekins, poached in a bain-marie, then well chilled. The chilled custard is typically set in wide, flat dishes, and is then topped with brown sugar which is either caramelized under a broiler or with a blowtorch. The origins of the dish are quite unclear, and England, Spain, and France all claim to have invented it. However, most food historians agree that custards were popular as far back as the Middle Ages, and recipes for custards circulated throughout Europe for centuries. The Spanish claim to have invented it in the 18th century under the name crema Catalana, while the English claim it was their invention from the 17th century, when it was known as burnt cream. At the end of the 19th century, the French term crème brûlée became popular, putting the dessert on the map from Paris to New York City. Regardless of its origins, this timeless classic remains a great example of simple, classical cooking – memorable, delicate, and flavorful, yet easy to make.
| Puesto | Sitio | Nota |
|---|---|---|
| 1 | Nazende “The Baked Goods” | 7.42 |
Hurkan Akbiyik
Después del döner kebab, pasamos por este lugar y decidimos probar una crème brûlée clásica. Aunque me gustó su aspecto, no pude decir lo mismo del sabor. El sabor a naranja era abrumador. La crema estaba más espesa de lo habitual y podría haber sido más suave. El azúcar estaba bien. Pero por primera vez, me fui sin terminar un plato.
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