Posted by Grace Massa Langlois on Monday, 17th May 2010

Great news, my great niece, Charlotte, entered the world on Saturday.  That makes 23 nieces and nephews and 12 great nieces and nephews.  Mom and baby Charlotte are doing fantastic and I believe they will be going home today.  I was so excited, yet very disappointed, I wasn’t able to visit and touch her little fingers and toes or hold her this weekend, I am still fighting this terrible cold. Hope to visit later this week.

A close up photo of classic creme brulee in 3 red ramekins.

I was busy in the kitchen all weekend but didn’t accomplish much.  I think I would have been better off waiting until I felt better to bake cookies for the bridal shower. One cookie batter, if you could call it a batter, was a crumbly mess.  I did get one tray in the oven but they tasted awful and I threw them in the bin.  Thought I would take a break from cookies and I moved on to crème brûlée. Liana and I both love this dessert.  I have eaten many in my day.  If you are lucky enough to eat a really well made brûlée, the experience is fantastic.

A close up photo of classic creme brulee in a red ramekin on a white napkin with a silver spoon.

After watching MasterChef Australia’s masterclass on Friday I was determined to perfect my crème brûlée.  I was curious to see if the tips George provided really made a difference; whiter egg yolks provide a creamier crème brûlée instead of an eggy one; using demerara sugar caramelize one layer and then repeat with a second layer to provide a crispier caramel crust.

A close up photo of classic creme brulee in a pink bowl ramekin.

It was the best crème brûlée I have ever made!  The sound of  my spoon breaking through that amazing caramel crust is one I will soon not forget.  The vanilla custard was so light, velvety and creamy.  I had to stop myself from eating more than one.  The texture of the demerara sugar and the creamy custard together was to die for.

A close up photo of 2 classic creme brulee's, one in a green bowl ramekin and the other in a pink bowl ramekin.

Learning new tips and tricks along the way can really make a difference in a recipe. Having a good recipe is a good foundation but the method in which you put the ingredients together and the techniques you use are more important in attaining a fabulous dessert or dish and can set your dish above the others.

A close up photo of lemon madeleines on a white dish on a pink sheet of paper.

I was still determined to bake a few varieties of cookies and decided to make Lemon Madeleines, small little cakes with just the right hint of lemon.  I have made this recipe so many times without any problems but this weekend just wasn’t my weekend, I forgot to melt the butter before adding it to the egg mixture.  I couldn’t believe it and I was back to square one.  Liana said, “Mom take a bit of a breather and start again in a little bit”.  I did just that and the second and third batch came out beautifully.  With a little fancy footwork I was able to save the first batch.  These will be a great addition to the cookie tray.  Madeleines are also a perfect accompaniment to serve guests with tea or coffee.

A close up photo of lemon madeleines on a pink polka dot sheet of paper.

I also made another cookie batter, Hazelnut-Orange Rochers.  The batter needed to rest overnight in the refrigerator.  I am planning to bake them later this morning and I am keeping my fingers crossed that they come out beautifully.

Check back later this week to see how I made out with this batch of cookies.

I am very happy to have this weekend behind me and I am hoping I fair better in the kitchen this week.

A close up photo of classic creme brulee in a red ramekin on a white napkin with a silver spoon.

A close up photo of 2 lemon madeleines on a mini pink cake stand.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cakes & Cheesecakes, Cookies, Custards, Creams & Mousses, Dolci al Cucchiaio, Eggs, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte

Comments (12)

12 Responses to “Classic Crème Brûlée & Lemon Madeleines”

  1. Alexis Says:

    Creme Brulee is my absolute favourite dessert! I’ve gotten Ric hooked on it as well. Both of these recipes look delicious, as usual.

  2. Saskia Says:

    I was thinking of making some creme brulee after watching masterchef as well! I’ve had a few attempts but haven’t made one that I’m happy with yet. Good to hear that George’s recipe is a winner!

  3. Saskia Says:

    ps: I’m tempted to make some madeleines now as well. They look gorgeous. If only we could reach into the computer screen, pull them out, and eat them!

  4. Grace Says:

    Thank you, I’m with you on the computer screen, wouldn’t that just be amazing!

  5. Grace Says:

    Absolutely definitely is! I love that show and am very fortunate to have found a site that hosts it. I had another one this afternoon, I couldn’t resist.

  6. DMANBURGER Says:

    One of my guilty pleasures other than burgers :)

  7. Grace Says:

    Congratulations on magazine feature!

  8. Marly Says:

    Sounds like you were on a tasty triathlon! How lucky your family is! I’m so glad to know that I’m not the only one who forgets ingredients. Last year I made a cake so bad we actually had to toss it out. I forgot the oil. I get too many things going at once which can be a problem. But I like cooking like that. Great recipes!

  9. Grace Says:

    Thanks Marly, it’s not been my week in the kitchen, my special cookies (recipe from the pastry chef @ The Four Seasons) ended up flat as a pancake. Cookies are just not working for me this week.

  10. Donna Hay's Maple Crème Brûlée Recipe w' Poached Forelle Pears Recipe | La Mia Vita Dolce Says:

    [...] made a Classic Crème Brulée a while back and I also found a couple of other ways to prepare Crème Brûlée that I wanted to [...]

  11. Donna Hay's Maple Crème Brûlée Tart Recipe & How to Blind Bake | La Mia Vita Dolce Says:

    [...] a rule, Liana doesn’t indulge in too many desserts, but she does have a huge weakness for Crème Brûlée.  Initially she requested Maple Crème Brûlée but transporting 30 ramekins wasn’t ideal, [...]

  12. White Chocolate Pots de Creme, Blueberry Sauce, Hazelnut Florentines | La Mia Vita Dolce Says:

    [...] make the custard the day before and brûlée just before serving.  Two of my favourites are the Classic Crème Brûlée and the Maple Crème Brûlée.  If you prefer to stay in the chocolate family, Baileys Chocolate [...]

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