Thanks to my new friends at Tuesdays with Dorie, I am now cooking 'with' one of my favorite cookbook authors, Dorie Greenspan. Dorie is a culinary hero of mine. She is someone who shares her recipes and knowledge with kindness and enthusiasm, something that I try to do as well. Every Tuesday there is a recipe from Dories book that members need to make and blog about. I love this idea of a community of bakers sharing their love through our blogs.
I made the classic creme brulee today. Classic is wonderful, although I think my favorite is to split a vanilla bean and infuse with creme mixture. Whenever I make vanilla creme burlee I always think of a favorite customer of ours that ordered the creme burlee for dessert. She was always impeccably dressed, and obviously had great taste. After taking a few bites of the creme burlee she looked slightly distraught and confused. She called me over, and almost embarrassingly pointed out the ants in my creme burlee. I think she was more embarrassed for me than anything. I quickly removed the offending dish. Upon further inspection I noticed her 'ants' were merely flecks of vanilla bean. We both enjoyed a fantastic laugh over a new creme burlee and coffees.
Enjoy making Dories creme Burlee, it is classic delight.