Buttery, Berry, Banana, Cream, Caramel, Tonka, Vanilla
English recipes for traditional creme brulee date all the way back to the 15th century. During the English calving season, the milk was especially rich and a sweetened custard was made to take advantage of those plentiful Spring days. In 1740 a similar recipe appeared as English Cream. Legend has it that the burning of the sugar top was done with a branding iron. Sadly, this lovely dessert lost popularity in the 19th and 20 centuries. It did not become the rage again until the 1980's as "a symbol of that decade's self-indulgence."
Net weight 12 ounces / 70+ total burn hours / natural soy wax / phthalate free