Yet again my husband gets a mention and I’m beginning to realise that much of what I cook is dictated by his own likes and dislikes. He believes he is a connoisseur of the french classic, Crème Brûlée and will weigh up the quality of this dessert in restaurants compared to my own meagre offering. He still claims my version is the piece de resistance, but what he doesn’t know is that my recipe is a cheat version, as it is not cooked in a bain marie. I’m not sure why he likes my recipe so much, but I think it is a combination of the crack of the caramelised sugar, the thick, but not quite set custard of the brûlée and the taste of fresh raspberries at the bottom.
We had some friends for supper last night and yet again he requested Crème Brûlée as his choice of dessert. I agreed, but decided to add my own twist by introducing Passion Fruit instead of raspberries. I recently visited a local restaurant (The Green) for lunch as part of a work related event and for pudding I ordered a Passion Fruit Crème Brûlée. Whilst I didn’t ask the chef for the recipe I thought that the combination worked really well. So with my age-old cheat recipe from a Cooking for Two Sainsburys cookbook committed to memory, (I don’t even have this recipe any more) I began to shake up my life some what by introducing a little passion (fruit) into the situation!