So, about a year ago, I sat down and wrote a list of goals for 2012.
It was a spur of the moment thing, I’m not even sure what motivated me to do it, and the list was just quickly tapped into my iPhone notes.
I then proceeded to immediately forget all about it.
Completely. I didn’t think about it again. Not once. Until a month or so ago that is, when I was looking through my old notes for the name of a prop shop I wanted to visit… And I found the list.
I was with a girlfriend and we had a bit of a laugh about it.
But surprisingly, even though I had completely forgotten about writing the list, I realised I’d actually achieved most of the things that were on there. And the goals I hadn’t fulfilled were ones that has changed or no longer applied.
My list had about ten things on it, ranging from aims for this blog, my job and travelling, to academic achievements I wanted to reach, and a few personal goals. Most importantly was the one that reminded me to always be loving, kind and happy.
It was amazing to look back on it. To see how far I had come. To see what I had achieved over the past year.
And although I’m not big on concrete new year’s resolutions as such, I now love the idea of jotting down list of goals and things you hope to achieve. Even if you don’t reach them all, they allow you to look back on your year, to see how far you have come, and how much your life has changed.
Some of my goals for 2013?
To self host Butter (which I’m now in the process of! Yay!).
To work in a pastry kitchen.
To love, laugh and be happy.
To travel.
To make more creme brûlée, because it is truly amazing. With its creamy vanilla custard and its hard caramel top, it’s hard to beat.
What are some of your goals for 2013? I’d love to hear them.
I hope you all have a very happy and safe new year. One filled with family and friends, love and laughter, lots of champagne and rich, creamy, creme brûlée.
I will see you all in 2013! With lots of delicious new recipes, I promise 
CREME BRULEE
Adapted from Cook in France.
500ml double cream (18 fl oz, 2 cups)
1 large vanilla pod
100g caster (superfine) sugar (4 oz)
5 egg yolks
2 eggs
White (granulated) sugar, for sprinkling
Preheat the oven to 115 C (250 F).
Pour the cream into a small saucepan. Add the sugar. Split the vanilla pod lengthways and scrape the seeds into the cream. Throw in the pod, too.
Bring the cream t a boil, turn off the heat and put the lid on. Allow this to infuse for 10 minutes.
Crack the eggs into a large heatproof bowl and beat well.
Bring the cream back to the boil. Turn off the heat and pour the cream over the eggs in a slow and steady stream, while continuously whisking the eggs vigorously.
Strain the mixture into a jug.
Place 6 ramekins in a roasting tray. Fill each one about three quarters full of custard mixture.
Pout hot water into the roasting tray around the ramekins until it comes halfway up their sides.
Place the brûlées in the oven and bake for 40 minutes to an hour, until they are just set but still slightly wobbly in the center.
Take the ramekins out of the water bath and allow them to cool to room temperature.
Just before serving, sprinkle a thin layer of white sugar, about one teaspoon, evenly over the top of each custard. Caramelise with a blowtorch or under a grill – but be sure to watch them like a hawk so they don’t burn.
Allow to cool for a few minutes before cracking into them. Serves 6.
My new year’s resolution are:
-completing my list of baking utensils/ingredients
-making a cake that my parents like and what other people like because the cake that other people find delicious,my parents always think it is too sweet
…
Sounds good Carie! Good luck with completing your list!
Ive had a basil infused version of this, and it was heaven. The chef said she’d infused the cream with basil!
Sounds yum! You could probably infuse the cream with heaps of different things!
One of my goals is to get a blowtorch! Hah
It’s been on my list of kitchen tools I really want, and now seeing this creme brulee, I want one even more But like you, I’m not too good at making serious New Year’s Resolutions, because I always promptly forget them.
Your photography is looking so beautiful these days, and this is yet another recipe of yours that looks fantastic! And good luck with the self-hosting; you’re gonna love it!
Haha Alexandra! I don’t have a blowtorch either – I just stuck them under the grill
I really appreciate it!!
Thanks so much for following along and always having such kind words to say
Hope you get the blowtorch!
I seriously love creme brulee.. i don’t have a lot of goals in mind for 2013 yet (save for getting into medical school. yeesh) but I’m going to go ahead and say that making more creme brulee should be one of them..
Oh Erin, good luck with the medical school saving and the creme brûlée making!
Happy new year!
I’ve never actually had creme brulee. Looks good, though!
And it’s great that you reached your goals. I guess I’m a bum because I don’t have any. Or wait. My goal is to move to the US or Canada. Tada!
Erin! You MUST! It is delicious!!!
Haha not having goals doesn’t make you a bum! It means you’re happy with where you’re at!
I hope your goal/dream of moving to the US finally comes true this year
Happy new year!! xx
I love creme brulee! I’m curious, what is your method for separating the egg yolks? Doing a little research
Hi Keegan! It’s delicious, isn’t it?
Um… I break the egg in half and move the egg from one shell to the other until all the white runs off. Is that what you mean?
That look oh so delicious. Your photos are incredible!
Happy baking!
Thank you so much Shelan, that’s so nice of you
Creme brulee is my all time favourite dessert, I love twists on the classic like passion fruit or mango. Yours look delicious! I guess my goal for 2013 is to create new cooking experiences in France, which is what I’m currently doing, and eating more French food (if that’s possible!)…
Hi Anika! Thanks! Creme brulee is pretty yummy! French cooking experiences sounds like a really exciting goal! Good luck with it!