Earl grey crème brulée

We kept postponing due to conflicting schedules, but Evan managed to finally drop by my new place for a long overdue baking session. We had planned to have brunch and make crème brulée together (something that we've not much experience at making so far).

 Earl grey crème brulée

Three blueberry recipes

I've a couple of blueberry recipes for you guys today! It was blueberry season a while back as you might recall me saying earlier on where I posted about the blueberry orange scones here.

I made quite a few blueberry items using fresh blueberries and I've compiled all of them into one blueberry post.

Homemade blueberry goodies: preserves, crème brûlée tart and gelato

Bourke Street Bakery's Ginger Brulee Tarts

I used to hate ginger. No, really. It's true. I avoided gingery items like the plaque. The word ginger, to me, connotes something that is thoroughly repellent. But now that I'm older (and wiser), my taste buds have somewhat changed and gotten the chance to mature (or so I would like to think). I anticipate trying out new flavours, and revisiting older (otherwise hated) flavours.

Ginger. Hmmm, I can't exactly pinpoint when I started liking it again. Perhaps it's the local teh-halia (ginger milk tea), or the spicy gingery soup eaten together with tang yuan (glutinous rice balls), or ginger tea, or the ground ginger I've started using in some of my bakes. Whatever it is, while ginger is not my favourite-st spice, I can gladly say that at least I like it now. In small doses.

When I saw the recipe for Bourke Street Bakery Ginger Brulee Tarts, I knew immediately that I want it. And want it soon. Ginger custard? That sounds right up my alley! I got myself a blowtorch recently (oooooooh, think of the possibilities and fun I can have now...;) heh.), and I knew that the first thing I wanted to make was those Ginger brulee tarts.

Filling the pre-baked tart crusts