Crème brûlée is a favourite dessert of mine when it is an option at a restaurant. I think, in part it comes from my upbringing. I have strong memories of mom making homemade custard to pour over jell-o, cake or vanilla pudding on Sunday evenings. The sweet taste of custard would always tantalize the taste buds.
We have a little blue china mug that my father used to help beat the powder using a spoon to make sure the custard was a perfect formula, assisting my mom in the process. There was a lot of love and co-operation that went into this sweet dessert that was enjoyed by the whole family.
Even today my sister makes a great custard sauce. It was a great treat, served over a rich chocolate cake.
Additionally, my Aunt Iris made a traditional bread custard served after Sunday dinner. Everyone, even my grandmother was delighted by this dish.
It is evident, a little custard goes a long way…
Live Rural NL –Christopher Mitchelmore, MHA The Straits-White Bay North @MitchelmoreMHA