So goes my very goofy (and very short) poem about crème brûlée. I make it every New Year's Day, not for the Bach-tradition of it, not for the wonderful deliciousness of it. No, I make it simply because it rhymes. I'm a little quirky that way.
Perhaps a food that inspires poetry should be put in its own category: nourishment and muse. Certainly, crème brûlée is perfection: caramelized sugar acting as a barrier to the rich & creamy custard below. We're all divided on using granulated sugar (which is traditional) vs. brown sugar on top, so everyone in the Bach house gets their choice. I also add a bit of vanilla bean to the recipe I use, which is from The Best Recipe. It's so easy & turns out great every single New Year's Day (I mean, every single time)!
Maybe we shouldn't only stick to tradition. There's no reason crème brûlée can't be enjoyed on a day other than New Year's. Crème brûlée on Saturday. Crème brûlée in the month of May. Or, how about crème brûlée everyday?
I could easily do that last one!
-Cheryl
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