Something your taste buds will just love

CAN YOU FEEL THE love? We can. This Valentine’s Day, we are cooking up a storm – food is certainly a big part of cupid’s big day. We’ve been busy making truffles and decorating lots of sugar cookies. I do enjoy the sharing of Valentines and the chance to do something a little more special than the norm.

One gentleman is taking our menu to the LCBO to match the dinner entrée with the wine. I was so impressed – that’s so thoughtful, like ordering dinner wasn’t enough. Sometimes it is the tiniest things that go the extra distance for someone.

Since Valentine’s is on a Wednesday, you may find yourself in a pinch to do something special for that special someone. A sweet ending to a lovely meal would be a treat. Crème Brûlée is always a smooth, delectable choice, one not available to you all the time. Enjoy and happy Val-

entine’s Day!

Raspberry Crème Brûlée

2 cups 35% cream

2 tsp vanilla or vanilla bean

5 egg yolks

1/4 cup sugar

24 raspberries (keep extras for garnish)

6 ramekins or shallow tea cups

Scald cream in small pot with vanilla bean and seeds inside, do not boil. Allow the vanilla paste to steep for 7 minutes.

Whisk egg yolks and sugar for about 2 minutes – it should be light yellow and fluffy.

Temper the egg mixture by adding the scalded cream in small increments, whisking all the time.

Pour into ramekins or cups, leaving a quarter of an inch from the top; add raspberries.

Place in a pan with hot water running 2/3 up the dishes, which is a bain-marie. Place in oven at 300 F, covered until middle is jiggly and the outside is firm. Allow to finish setting in the hot water uncovered.

Place in fridge to cool. Once ready to serve, evenly spread about a teaspoon of sugar over the top. Grab a torch, light it and caramelize the sugar evenly. It will help to rotate the cup around and start on a lower setting until you are comfortable.

Garnish with more raspberries. Enjoy!