I recently had a Chef Q&A question from Christian regarding crème brulées. Answering Christian’s question reminded me how much I love custards, especially baked custards like crème brulée. I used to make dozens of crème brulées daily as a pastry chef, and would always sample one for quality assurance purposes. I am a huge fan of anything sweet, rich and creamy, but since taking on the position of Chef Dad I can’t remember the last time I cooked a perfect crème brulée.

The winter is a great time to start pulling out your aunt or grandmas recipes that have a fond place in your heart. The traditional recipes that when you make them all those memories come rushing back from your child hood when things seemed so effortless and alls you had to do was stay out of strife and get along with your brothers and sisters. The recipe I am sharing with you is an old favourite that I make for family and friends and it’s the perfect way to spend the afternoon in the kitchen. It’s an easy recipe to follow. The filling can be changed to suit your needs and likes.

Not too long ago I had a great Chef Q&A from Anne Trembath about a Christmas pudding recipe. Since it has been quite some time since I made a Christmas pudding I called the expert, my mom. I can clearly remember sitting at the table as the Christmas pudding was carefully presented and doused with warm brandy. As the lights would dim a hush would fall over the noisy holiday table, and cheer with applause, as the pudding was set flambéed.