Crème brûlée [SEP] material used
Crème brûlée
Crème brûlée (; ), also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center.
The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
History.
The earliest known recipe for "crème brûlée" appears in François Massialot's 1691 cookbook "
aquifers; in other words, the arid equatorial regions of Titan contain "oases".
The surface was initially reported to be a clay-like "material which might have a thin crust followed by a region of relative uniform consistency." One ESA scientist compared the texture and colour of Titan's surface to a crème brûlée (that is, a hard surface covering a sticky mud like subsurface). Subsequent analysis of the data suggests that surface consistency readings were likely caused by "Huygens" pushing a large pebble into