The Creme Brûlée Awards: A History

Founded in 1925 by Pierre LaCreme

The Creme Brûlée Awards were established by the infamous chef Pierre LaCreme in 1925, in a fit of rage after his soufflé failed for the third time that week.

In the early years, the awards recognized the most innovative uses of eggs, cream, and sugar in the culinary world.

Over the years, the awards have evolved to include categories such as "Best Custard-Based Achievement" and "Most Likely to Give You a Stain on Your Shirt."

Some Notable Winners

• Best Crème Brûlée: Pierre LaCreme (1925) - for his eponymous dish
• Most Innovative Use of Eggs: Chef François "The Egg" LaFleur (1957) - for his "Egg-cellent" omelette
• Best Sugar Artistry: Madame Whiskers (1982) - for her sugar sculptures that looked suspiciously like miniature Eiffel Towers

Subcategories

• Eggs-travagant - for those who have taken the art of egg-based cuisine to new heights
• Sugar Sculpture Society - for those who have mastered the art of turning sugar into tiny masterpieces
• Custard-Craft - for those who can whip up a mean crème brûlée