It is officially SPRING TIME!!!! I am so happy about it that I need to say it out loud.

Somehow I feel like I don’t have enough words to say how much I love spring and the  warm weather and the blue sky and the sun and the birds singing and the happy faces that you see everywhere ….and my list can continue forever.

and what is better than creme caramel to celebrate such a great season? …my answer is nothing. You would think creme caramel is sugary, has a smooth texture and it would match better the winter, but for me is smooth, it has the caramelized sugar competing with the delicate texture, is just like spring sometimes sunny but trying to fight the morning chill, full of contrast but yet so great.

To make the creme caramel I used the recipe of Julia Child (with a little twist), I am still gathering some courage to try her coq au vin or her boeuf bourguignon.

crème renversée au caramel 

serves 4-6 people



110 grams sugar

60 ml water


480 ml  milk (I used 200 ml heavy cream and 280 ml milk)

150 grams sugar

2 eggs

4 egg yolks

1 teaspoon vanilla extract, or 1 vanilla bean


Pre-heat the oven to 350 degrees. In a small saucepan, combine ½ cup sugar with ¼ cup water. Bring to a boil over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, without stirring, until the syrup turns a light caramel color. Remove the saucepan from the heat and dip the bottom into cold water to stop the cooking. Pour the caramel into a 4-cup charlotte mold, and tilt so that it covers the bottoms and sides. Let cool.

In a small saucepan, bring the milk and vanilla to a boil. In a heat-proof bowl, beat the eggs, egg yolks and cup sugar until blended. Whisking constantly, pour the hot milk into the egg mixture; let rest for a few minutes, then strain. Pour the custard into the caramel-coated mold.

Put the mold in a small but deep baking or roasting pan, and add hot water to come about two-thirds up the sides of the mold. Place the pan on the stove over medium heat, and bring the water to a simmer. Transfer the pan to the oven. (The water should stay at a low simmer at all times; do not let it boil or the custard will over cook.) Bake until a knife inserted into the center of the custard comes out clean, 40 to 50 minutes. Keep the custard in the baking pan until the water cools. Remove from the pan to finish cooling. To serve, run the tip of a knife around the top of the custard to loosen it. Invert a serving platter over the mold and quickly turn it over again. Carefully remove the mold.

Source : NY Times


Happy Mother’s Day – 3!!!!

The last post from the series “Happy Mother’s Day !!!” and the time for the grand finale – THE DESSERT.

What else goes better for this occasion than a delicious, smooth, silky and amazingly flavourful creme brulee? Plus, during my last trip to Pittsburgh, I went into Penzeys and found some little treasures – vanilla from Mexico and Madagascar. Of course, I had to buy some vanilla plus all kind of other spices (luckily, I didn’t get checked at the airport, otherwise I am sure I would not be allowed to bring all the powders back home).

creme brulee
6 egg yolks
500 ml heavy cream
80 gr sugar
2-3  vanilla pods split and scraped

Pre-heat the oven to 150C.
Mix the egg yolks the sugar in a bowl. Heat the cream and  the vanilla to just below boiling then leave for 30 minutes to infuse. Reheat  and whisk the cream into the egg mixture. Strain the custard into ramekins.
Cover the ramekins with aluminium foil and place them in the oven, in a  roasting tin, filled half way with water.

Cook in a bain marie  for one hour or until set. Refrigerate for few hours before caramelizing the top  surface of the custard.
To serve sprinkle sugar  over the custard. Caramelize it with a blow torch.

So if you wonder why the entire Mother’s Day series, here is the reason: