Ask me about my earliest baking memories, and I’ll tell you they revolve around mom making spice cake in the kitchen of our small apartment. With the patience that always characterized her, she would gently mix the batter with a wooden spoon (spatulas were non-existent), and would slowly pour it in an age-old baking pan with smooth edges and black interior. I would watch her lost in the beauty of colors and aromas, and ready to devour the copper-hued cake brimming with cinnamon and juniper berries, if we were lucky enough to get hold of the latter.
Ask my husband about his earliest baking memories, and he’ll have two words for you: crème brûlée. The first thing he remembers about the baking process is the smell of fresh caramelized sugar – and his trepidation in anticipation of the forthcoming treat. His mom (my mother-in-law) would make crème brûlée in a big enamel pot, capable to feed an army – and thus definitely capable to feed four small children! As the years went by and the children grew up an left home, MIL had to reduce quantities and to give up on her humongous crème brûlée enamel pot – and yet, everyone’s love of her dessert (myself included!) never subsided.
I thought crème brûlée would be the perfect dessert to make using Nielsen-Massey Vanillas products. I have been incorporating Nielsen-Massey extracts into my family’s recipes for two years now (some of my previous reviews can be found here, here, and here). Nielsen-Massey Vanillas contacted me again recently and offered to send me one of their vanilla extracts to review as part of their latest “Better Your Bake” campaign. Baking dreams of crème brûlée? Yes, please! 🙂