Crème brûlée, les petits plaisirs d’Amélie

Yesterday afternoon I went to Cafe Saint Regis for a Creme brûlée.

Remember the scene from Amélie where she ponders life's little pleasures? One of them is cracking into a crème brûlée with a spoon. A rich, creamy vanilla-flavored custard covered with crispy caramelized topping. What’s not to love about this classic French dessert. 

Remember designer Pierre Cadeau (in Emily In Paris I) cracking multi-creme brûlées as an anti-depressant when creatively blocked.

We can thank chef François Massialot, who collected the recipe during a visit to Perpignan. 

Later, wanting to heat up a cold custard cream intended for Philippe d'Orléans, he placed a hot iron on the sugar topping which normally caramelized. He just invented hot/cold, caramelization, and suddenly crème brûlée. 

The recipe was recorded in his book published in 1691, Le Cuisinier royal et bourgeois. At that time, there was no vanilla available. Only lemon and lime for flavoring. By the way Jill of Mad About Macarons has a passion fruit milk chocolate recipe if you’re feeling lavish. 

A cover print of Massialot’s cookbook.

A more recent (1930’s) less serious cookbook I saw at Bibliomania last weekend. But I’m getting sidetracked as usual. 

Amélie is full of life’s small pleasures. One her favorites is eating raspberries off her fingers. The film’s director, Jean-Phillipe Jeunet said, “For years, I collected a list of things that make me very happy, from private observations to personal memories. So many of these little things, all of them positive and magical, have turned up in some form in 'Amélie.' ''

Amélie sees rabbits in the clouds for fun…

I looked out my window yesterday but did not find any bunny 🐰 Never mind. 

A quote from the film.

These petit plaisirs became my theme for your February letter 💌

Amélie Paris Map.

I’m Carol Gillott, an artist living in Paris. Every month I send out beautifully illustrated letters that capture the true Parisian experience.

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