For most people, a secure childhood is crucial for well-being and success as one pupates into adulthood. Our entrenched behaviours often mimic that of our parents. Keeping with this observation I should be “looking good”, but sadly I have inherited a disproportionate number of my parents rogue genes which have overridden much of my environmental influences. One could say that I’m the “black sheep of the family” - definitely a product of nature and not nurture
The smell and taste of specific foods evoke strong memories of childhood and a feeling of security, despite my age. Just a waft of cooking toffee or true vanilla custard carries me back in time.
|Still catching yabbies |
.......with my nephew
Cooking family meals was an expression of my mother’s love for her brood. Our food was often a multicultural affair - accompanied by an appropriate wine on Saturday evenings. Special occasions called for mother’s revered Tante Marie, her kitchen bible, to be opened. Thus crème brûlée has become one of my favourite adult “comfort foods” in which I take refuge in times of stress and delight in time of repose. Savouring it is a sensual experience - a glistening toffee hat on rich creamy custard with a hint of vanilla…..soft and smooth against brittle toffee that emits cranial echoes on shattering in the mouth. Bliss in a bowl!
A trail of empty crème brûlée dishes chronicled my last journey around France.............Delish.
So for a touch of France, here is my crème brûlée recipe adapted from The Food of France, a Journey for Food Lovers. The orange flower water adds a subtle layer to the much revered recipe from mother’s beloved Tante Marie.
Crème Brûlée Recipe
2 cups double cream
¾ cup full cream milk
½ cup of castor sugar (superfine sugar)
1 good vanilla pod
5 egg yolks (from large eggs)
1 egg white (from a large egg)
I tablespoon of orange flower water
½ cup Demerara sugar
Collect 8 ½ cup ramekins and a roasting dish in which they may sit.
Preheat the oven to 1200 C
Mix together the egg yolks, egg white and ¼ cup of castor sugar.
Put the cream, milk, ¼ cup of castor sugar and vanilla pod into a saucepan and bring just to boiling point, but do not boil.
Strain the boiling milk mixture into the egg mixture while whisking and continue to whisk well, then add the orange flower mixture and stir. The custard mixture is now complete.
Cooking and Storing
Divide the custard mixture evenly amongst the 8 ramekins.
Place the ramekins into the roasting pan.
Carefully pour hot water into the pan until it comes half way up the sides of the ramekins.
Cook the custards in the oven for 1 ½ hours or until they are cooked in the centre.
When cooked, cool the ramekins and refrigerate them until needed. Before eating allow time for then to come to room temperature.
Completing prior to serving
Sprinkle the top of the custards with the Demerara sugar and caramelise until very hot. This can be done by placing the pots under the griller (broiler) or with a blowtorch. Watch carefully to avoid burning the sugar............Bon appétit!
And my first dessert to be cooked and savoured in My French Folly? Crème Brûlée!
*CFO – chief financial officer