Rosewater Crème Brûlée

Rosewater Crème Brûlée

Bonjour everyone!! I just got back from an unforgettable trip to Paris by way of Antwerp, where they flew me down for an incredible evening for 800 local women! It was my first Yiddish-speaking demo (although I spoke in English) and I was so worried about the culture-clash. What if they didn’t get my humor? What if my food was too modern for their traditional tastes? Alas, the event was a huge success and I am SO relieved!

In preparation for Shavuot, we made sushi nachos from my cookbook, with a tuna tartare variation, my couscous arancini and my frangipane fruit galette with seasonal plums (almond flavored pastries are always a hit in Belgium!). The local butcher (where they sell pink hotdogs colored with beet juice!) prepped all the tasting samples and the room was beautifully set up by the local volunteers, to benefit the Bikur Cholim organization.

The night before the big event, I held a private cooking class for some event sponsors where we made pho and ramen bowls from scratch. It was a super fun evening with the greatest group of ladies and I had a total blast!

But the food! Lets talk about the FOOD! Flemish asparagus is big in Belgium, and since white asparagus are in season, it was on all the menus. Asparagus are covered in a sauce made of hard boiled eggs, which is not very appealing but it tasted alright.


Real Belgian waffles were at every turn, although not a kosher spot to be found. Lots of traditional Jewish bakeries laced every street, but Kleinblatt was the stand out! Their brioche avec creme and cheese danishes melted on my tongue, and the dairy custard cream made me realize why American bakeries will never measure up. I stuffed my suitcase with pearl sugar and chocolate Dutch sprinkles so we can make the real Belgian waffles I kept smelling along the trip!

Onto Paris, I stuffed myself with foie gras (goose liver) and buttery croissants. Lots of Tunisian tuna dishes, and the best latte I’ve ever had. There was gooey camembert salad and fresh homemade pasta, the most amazing Parisian chocolate and crepes with chestnut cream. TAKE ME BACK!!!

No honestly, don’t take me back because I’m still getting over getting stuck there for Shabbos after my Friday morning flight was canceled and there were no other flights to get me home in time. But alas, I am home safe and sound and sharing the recipe for this amazing rosewater crème brûlée with you all because if my travels taught me anything, it’s that dairy desserts are the very best!!

Related Recipes:

rosewater cheesecake mousse parfaits
sachlav rosewater pudding

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