My daughter turned 15 the day she left for ski camp.
We had a dinner the night before to celebrate.
I asked her “what cake would you like me to make?”
She said “Pavlova!”
We adore pavlova in our family.
I usually make a 12 egg white pavlova and there’s never any left over for the next day.
We had a great dinner and the next morning we dropped her off at school at 6am.
She spent her birthday on a 6 hour bus ride to the snow with her friends.
I was so excited to have her back a week later, I made another pavlova to welcome her home!
I was telling my friend I was making another pavlova and she said, “You make a lot of pavlova’s! What do you do with all the egg yolks?”
Innocent enough, right?
I stared at her blankly… the egg yolks?
I’ve always thrown them out without a second thought.
Her question caught me off guard.
It made me look at my habits.
Suddenly all I could hear going through my head was Maya Angelou’s famous quote:
“When you know better, you do better.”
My blissful ignorance was shattered and I had to change my wasteful ways.
So I turned to Google.
And Google led me straight to Creme Brulee.
I had never, ever made creme brulee or custard of any sort from scratch.
The first thing I did was go out and get myself a blow torch (which I had secretly been coveting for some time.)
Next I opened Dorie Greenspan’s book ‘Around My French Table’ and hoped there’d be a recipe in there for creme brulee. I figured one day the recipe would come up with the French Fridays with Dorie Group and I would be prepared ahead of time! A first for me!
Dorie did have a recipe for creme brulee! Yay!
However my smug happiness was short lived!
The French Fridays with Dorie group had already completed this recipe… last year!
I decided to put this week’s scheduled recipe on hold as my daughter was bringing a bunch of friends over after school and I was making her a third pavlova, one to share with her friends!
I then proudly used the left over egg yolks to make Dorie Greenspan’s creme brulee!
The girls devoured the pavlova as soon as they walked in the door.
There was 7 of them and the pavlova didn’t stand a chance!
After dinner I pulled out the creme brulee and we all stood around the kitchen bench talking about boys and taking turns melting the sugar on top.
The girls loved it!
I could not believe how delicious it was!
I SMS’d my friend and proudly told her I used the egg yolks to make creme brulee and thanked her for bringing something so incredibly easy to make and delicious into my life!
I can’t wait to check out this week’s recipeFrench Fridays with Dorie group, but I have to say I am so glad I caught up on a recipe I had missed. A recipe that will now be made every time I make a pavlova!