Usually served at a fancy restaurant alongside whipped cream and berries, this torch dessert has had my mom and me in awe of its flavors for years. The mix of textures is nothing short of a unique pudding-like egg-yolk custard with the crunch of hard sugar.
Class Connection:
In class, we are beginning to read "With the Fire on High", where Emoni seeks solace and food as a way to connect with her grandmother. Similarly, food has a unifying role in my life. A recipe that feels luxurious and shareable has brought my family together, especially strengthening the bond between my mom and me, much like Enomi’s experience, where cooking unites her and her grandmother. At the same time, Emoni has Babygirl, while also acting as a release for her emotions and stress. Much like her, when I face inconvenient circumstances or have a bad day, I turn to creativity as an escape. On page 91, after feeling discouraged by her verbal pop quiz and Chef Aydan's disapproval of her silence, Emoni comes home to be met with her grandmother cooking and music playing on the radio. As soon as she settles into the kitchen, she lets her "heart and [her] hands take control, guided by a voice on the inside that tells [her] what goes where" (91). She releases the stress of the kitchen by letting the music and her intuition guide her cooking. Similarly, I sometimes turn off my rational mind and let my creativity take over when times get tough. Instead of holding back her feelings, she “pushes forward all the things [she] feels” (91). This is why I love creative outlets; because they allow me to push forward with all the things I feel without suppressing them, I can experience emotion through what I create.
Torched Creme Brulee
The Procedure
For this week's challenge, cooking with emotion, I wanted to incorporate an element of my childhood wonder to meet the emotion of “awe.” My childhood in Kansas and my favorite restaurant was Sheridan's, nestled in my favorite part of town. They specialized in frozen custards, and I would only order a vanilla one, and everyone in my family got to know that was my order. In addition to these early memories with my frozen custard, I was also shaped by my mother's early memories and her love for crème brûlée. When she was little, her mom had chickens and would always make fresh eggnog, but this dessert was never something that they could make at home, and it became something so special that they would all share when they went out to eat. That became true for my family as well. It used to be her favorite dessert, and that became our favorite dessert.
With my theme being eggs, I thought the two elements would work perfectly for this assignment. Using egg yolks, cream, vanilla bean, and honey, I made this delicious crème brûlée that incorporated my childhood wonder to create something awe-inspiring.