Ice cream sandwiched between two cookies.
The custard base is normally flavoured with vanilla, but it can have one of several other flavours: lemon (zest), rosemary, chocolate, a liqueur, fruit, etc.
The exact origins of this dish are unknown, though the earliest known reference to it is in François Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English.
In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron", although some cookbooks claim much earlier British origins for the dessert