Brulette

Brulette, a term primarily used in culinary contexts, refers to a dish or preparation that has been torched or burned, typically on the surface, to create a crisp, caramelized texture. The term is often associated with desserts, specifically variations or derivatives of crème brûlée, where the sugar topping is torched to achieve its signature brittle crust. However, "brulette" can also describe other savory or sweet dishes where a similar scorching technique is employed.

The etymology of "brulette" is rooted in the French verb "brûler," meaning "to burn." The addition of the suffix "-ette" suggests a diminutive form or a process involving a controlled and deliberate burning or scorching.

While not always a formal culinary term with rigid definition, "brulette" implies a skillful application of heat to achieve a specific texture and flavor profile, distinguishing it from simply burning food accidentally. The level of scorching should be carefully managed to avoid imparting a bitter or acrid taste.