Fiori di Sicilia Creme Brulee

Light, creamy, and floral, this small batch fiori di Sicilia creme brulee is a gorgeous spring treat and dessert for every special occasion.

I’m nearly halfway done with this pregnancy. What? Besides the growing waistline and the never ending nausea, I’m still considering myself very lucky this time around. At 19 weeks the spud is the size of a creme brulee and anything that gives me an excuse to make a springy floral, creamy custard is okay by me!

Next week I find out if we are having a boy or girl! Any guesses?

This time around I have a bigger guess that it is a girl. I always heard that every pregnancy is different, and this one is nearly the polar opposite of Emmett incubation ha! The nausea is still pretty bad, which caught me off guard. And so far I haven’t swelled up nearly as bad this time around – which I am eternally grateful for, since by the end of my time with Emmett it felt like my skin was about to rupture.

The other thing is that I have been craving salt non-stop. I have bought more bags of Kettle Chips in the last two months of this lock down than I have in the last decade. It’s obscene. And cheese! So much string cheese.

But it is different in so many other ways as well. My mom and I talk daily, and while she and I were chatting away this morning we were lamenting the difficulties of the stay at home orders have changed how we are both handling my pregnancy. For me, having my mom around for support is crucial, and just her presence is a huge source of comfort for me. Through my pregnancy with Emmett, I was determined to do as much myself as I could, even to my own detriment. This continued after, for far too long. By then the mental and emotional damage was done, and I was in the midst of postpartum anxiety and depression, not wanting to drop the veil on my own issues and let anyone in. Of course for her, she wants to support me, be there, lend a hand in the nesting that is inevitable for us both, and be there for Emmett, too! We each learned a lot of lessons last time, and were determined to make it a different and closer experience for both of us.

This is such a fun time and age for him, it’s hard to know she is missing on these little moments. But in the end, we know that staying the course is the right thing to do, for both of us, and the bigger picture. How lucky I am to have her always at the ready by the phone, and soon enough, here by my side.

Since I am growing a little chipmunk the size of a creme brulee this week, I wanted to wrap in some floral and spring flavors with this Fiori di Sicilia. It’s a flavor you can’t quite put your finger on, but it is delicate and just captivating. Perfect for an extra creamy custard! It’s not usually available in large chain grocery stores, so online might be your best bet. I found mine at King Arthur Flour.

If you followed along during my last pregnancy, I made a double chocolate creme brulee that was equally sinful. Be sure to try them both, because you’re an adult. And no one is stopping you!

Double Chocolate Creme Brulee
Yield: 4-5

Fiori di Sicilia Creme Brulee

Ingredients:

  • 2 cups Heavy Whipping Cream
  • 6 Egg Yolks
  • 1/2 cup Sugar
  • 1 tsp Vanilla Bean Extract
  • 1/2 tsp Fiori di Sicilia Extract
  • 4-6 teaspoons of Turbinado or Demerara Sugar*

Directions:

Place the oven rack on the lower-middle rack, and preheat oven to 300 degrees. Fill a small saucepan with water and bring it to a boil.

Place cream, and sugar into a different, medium-sized saucepan and bring the mixture to a rolling simmer over medium heat, stirring occasionally. While the mixture is heating up, crack the eggs and separate the yolks from the whites. Discard the whites or use them for another recipe. Whisk the eggs in a bowl until they are light and fluffy yellow.

When the cream is simmering, turn off the heat, and remove the cream from the stove. Stir in the vanilla extract, vanilla and Fiori di Sicilia.

Slowly pour 1/2 cup of the cream mixture into the egg yolks while whisking them continuously to temper the eggs. Repeat this process until you have whisked in all the cream mixture. Distribute amongst the ramekins. Place the filled ramekins into a 13×9 inch baking pan, and place them into the oven. With the boiling water you prepared earlier, gently pour the water into the bottom of the 13×9 inch pan, until it reaches about 2/3 of the way up the sides of the ramekins. Gently push the rack into the oven and bake for 25-30 minutes, or until the temperature of the custard reaches 175 degrees.

Gently remove the ramekins from the oven and place them on a wire rack to cool for at least one hour. Cover with plastic wrap and place the custards into the fridge to chill for at least 3 hours. Blot away any condensation with a paper towel prior to torching the sugar on top and serving.

Torch the top of the creme brulees until the sugar melts and becomes crispy and caramel colored. Serve immediately.