For me, it’s the season of comfort: pure wool sweaters, leggings, winter boots, cocoa in front of a classic DVD and spending more time in the kitchen cooking my favourite warming recipe.
I love to “wintify” the house – pull out woollen throws to wrap yourself in, for a bed fit for a queen top your linen sheets with a llama throw and velvet cushions, light candles that evoke snowy mountains and winter fires. Our favourite Glasshouse candles at the moment are Sistine Chapel and Aspen.
So here’s a recipe for a crème brulee, from Guillame, Food for Friends (now in store).
Vanilla Bean Crème Brulee
Translated as ‘burnt cream’, the crème brulee is surely one of the great delights of French cuisine. To best caramelise the top, a blowtorch is required, but if you don’t have one at home, you can always place the puddings under a very hot grill. Watch them carefully as they bubble – you don’t want to take the brulee part of the name too literally.
300ml pouring cream
2 vanilla beans, split and seeds scraped
5 egg yolks
70g caster sugar
30g demerara sugar
If you haven’t been in store for a while, come in and check out our Royal baby alpaca cardigans, brightly coloured Yoko wool scarves, pretty pyjamas from Deshabille and must-have leather gloves from Malene Birger.
There’s plenty more in store to make you feel warm, cosy and contented.
A kitchen trolley + some of your favourite things = high style.