Lemon & Raspberry Creme Brûlée {And A Reminder That Change Is Good}

Two years ago around this time I was seriously considering becoming an Environmental Engineer. I was taking Intro to Chemical & Environmental Engineering, was halfway through the Chemistry series, and moseying along through Calculus. I was so sure that my love and passion for the environment meant that I needed to study how to fix it hands on, and that sounded like a good idea on paper, right? So what if I hated math…(ha!)

My desk was constantly covered in sheets of paper while I tried to work through monotonous calculus problems. My idea of a break would be to scroll through TasteSpotting for an hour, envious of people who blogged about food. I was forcing myself down a path that made me miserable because I didn’t realize I could do something else and still incorporate my love for the environment.

Fast forward to today where my life is not even comparable to how it was two years ago. I walked into my room today to a mess on my desk which included: colored paper, glue sticks, 5 cookbooks, hand written notes about ideas for recipes I want to try, and a camera. I’ve somehow become the person I secretly wanted to be without even realizing it until now. I take classes that genuinely interest me now, I bake amazing & beautiful desserts, and I have people who support my creative side and my academic side.

The point of all of this is to explain how we change. Our ideas change, our feelings about people change, our tastes change, and sometimes you just need someone to remind you that change is good. Change leads you to a new form of happiness.

Two years ago, I would not have made this dessert. “It is fruity and has no chocolate in it” old Madeline would have said. But, despite lacking chocolate, this dessert is quite pleasing to both the eyes and the mouth.

I hope if you are hesitant and worried about betraying your near and dear friend, chocolate, that you’ll give this a try and then go back to your go-to chocolate cupcake recipe. You won’t be disappointed.

And you get to use a flame torch. Yeah, a flame torch in the kitchen.

Enjoy 🙂

Madeline

6 comments

  1. Daisy@Nevertoosweet says:

    Great recipe thanks for sharing 🙂 because I got a torch last year and have only used it once when I made creme brulee ~ So i’m glad I can use it when I make this recipe hehe

    I go through phases too – i have those, chocolate only phases then I gain some weight then I go for the fruity desserts then I go back to the rich chocolate recipes ~

  2. beti says:

    I always love to try new things even though I’m not a chocolate fan I’m always making chocolate things, this creme brulee really sounds good this is my type of dessert, fruity and with an interesting combination of flavor

  3. Cindy says:

    Instead of using fresh lemon zest and vanilla, try the fiori de sicillia, a citrus and vanilla flavoring from the King Arthur Flour website. Just another twist on this great dessert.

  4. Gabe Katzenstein says:

    Love the shots! Can I refer people on my blog to this post of yours on how my recipe turnout should look? (I mention in the post that I burned my raspberry rose creme brulees and so I don’t have any pictures of how it should look.) Please let me know!
    Best,
    ~Gabe

Leave a Reply