Masala Chai Creme Brulee

This version of crème brulée is flavored with the spices that are used in masala chai. Cloves, cardamom, ginger and cinnamon give the dessert the distinct flavor of masala chai combined with the richness of a French custard. I wasn't sure how it would turn out, but after the first bite it has become my favorite flavor. Don't get me wrong; lemon, butterscotch and green tea are great flavors, but the masala spices are absolutely intoxicating.

I'm not a big tea drinker, but whenever we have a party and serve masala chai, I end up drinking all the leftovers. What can I say, I'm addicted. Even though the flavors of this drink are fabulous, it's probably good that I don't drink this particular tea that often because of its high caffeine content. Masala chai crème brulée has as much caffeine as a cup of masala chai, along with all the fat that is found in a crème brulée. Something else to keep me awake at night!

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Crepe Party: La Chandeleur

Today (February 2nd) is La Chandeleur and crêpes are part of the French celebration. For those who don't know, a crêpe is a very thin pancake. The legend says that if you catch the crêpe flat (without it being wrinkled) with a pan after tossing it in the air with your left hand while holding a coin in your right hand, you will have a prosperous year until the next Chandeleur.



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Crepe Cake with Butterscotch Cream

Mille Crêpe, also known as Gâteau de Crêpe, is a multi-layered cake made out of crêpes. I spread layers of butterscotch buttercream in between each crêpe and topped the cake with thinly-sliced candied apples. This is quite time-consuming to make in miniature versions, but you can always make large crêpes and cut the cake into slices as you would with regular buttercream cakes.

I made the cake in honor of La chandeleur (Candlemas), which is celebrated on February 2^nd. It's originally a Christian tradition that celebrates the presentation of Jesus at the Temple and also marks the end of the Epiphany season (Kings' galettes are made). I don't exactly know how crêpes became part of the French celebration of La Chandeleur, but I do know that they are an integral part of the festivities. There is a legend that says that on the day of La Chandeleur, if you're able to flip a crêpe and make it land properly (without it being wrinkled) in the pan without dropping it on the floor, you'll have a prosperous year. Originally,  prosperity referred to a bumper crop of grain, but with fewer and fewer people farming for a living, over time it's come to imply general wealth. In a way it's an enduring testament to the agrarian culture of yore. That culture has survived in other ways too; in fact the saying avoir beaucoup de blé, which literally means "To have a lot of wheat", is slang for "being wealthy".

If you want to practice, prepare the crêpe batter a couple of days in advance, cook a few, and try to flip them. It may not fill your pocketbook, but it's a great way to fill your tummy.

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Tarte Tatin aux Pommes (Upside down Apple Pie)

 Tarte Tatin sounds like a fancy dessert, but really, it's just an upside down caramel apple tart. I made a simple tart shell using dough called pâte brisée. Instead of filling the shell though, I placed slices of apples that were cooked in a caramel sauce into the mold and then covered them with the tart shell. The tarts then went into the oven to cook the shell. 

You really should eat these treats almost as soon as they come out of the oven. To plate, just flip each mold and the apples will now be on top. If you wait too long, the caramel will harden and it will be difficult to unmold.  If you flip the tart out and let it sit, the crust will get soggy. This has never been a problem at my house because the smell of freshly baking apples always manages to gather the entire family in the kitchen.

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Mango and Coconut Creme Caramel

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