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.
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.
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 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 will see you all in 2013! With lots of delicious new recipes, I promise
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
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 to 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.
Pour 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.