I will be posting recipes for sweet things that I have tried and tested.
The first one will be for the classic French dessert crème brulee.
6 yolks
200g sugar
400 ml cream (a good cook will know which one to use)
250 ml milk
Vanilla - or something else

Mix the yolk with sugar and vanilla.
Heat the cream with milk.
Mix it together. Pour into ceramic containers.
Bake in a water bath 90 st C about 3 hours (+/-)
Take out and cool. Burn the sugar on the dessert before serving.

Excellent excellent
Thanks for sharing
Your year in France was certainly not wasted

Looks wonderful.
I would try it but for the lack of recognizable
measurements/temps ;-)

Soufie - I’m sorry but I post this in the measurements I use. These are grams (kilograms) liters (milliliter).
You can find a conversion factor for the measurements you use.

I think she is just kidding. She can find the recipe given in imperial units on the web, if she wants to.

If you like I could translate into English
2 1/4 cups (560 ml) heavy whipping cream (35%)
¼ tsp salt
1 vanilla bean, halved and seeds scraped OR 1 tsp vanilla extract
5 large egg yolks
½ cup (100g) sugar
The trick is getting the eggs frothy enough, right, Catherine?
When I worked at a very fine French restaurant we used a salamander for carmelizing the sugar.
And did you know that the water bath in which the crème brûlée is cooked is called a “ban Marie” meaning Marie’s bath. The French are still sore at Marie Antoinette

You right JustJosh, ban Marie still function in French language and recipes. I couldn't write it like that because someone might not understand.

Maybe yes maybe no…
I like Soufie

Lemon madeleines

2 eggs
100 g sugar
70 g butter
95 g flour
1 teaspoon of baking powder
1/3 teaspoon vanilla extract
squeezed juice from half a lemon
grated lemon peel

Melt the butter. Break the eggs and mix with sugar, beat and mix with baking powder. Combine with butter and grated lemon zest. Add the flavoring, then the flour and the juice of 1/2 lemon. After mixing, place a spoon in a baking mold for madeleines (shells). Bake in a preheated oven at 180 degrees Celsius until they are light golden in color (depending on the oven, 10-14 minutes).

My child made roasted caramel almonds for the pre-Christmas fair at school.
He shared with me the recipe he got and they are really tasty, but at the end of their preparation you have to be very careful not to burn them.

Roasted almonds

Ingredients:
• 150 g almonds
• 60g white sugar
• 60g brown sugar
• 1 packet of vanilla sugar
• 1 teaspoon cinnamon
• 1 pinch of salt
• 100 ml water.

Put all ingredients in the still cold pot. Add water.
Bring everything to the boil over medium heat and stir with a wooden spoon. Simmer over medium heat until the water gradually evaporates. The sugar becomes thicker and darker and caramel threads form.
After a while the sugar becomes crumbly and settles around the almonds. Reduce the heat! Now keep stirring, otherwise the sugar will burn!
Keep stirring until the sugar begins to melt slightly again and the almonds shine. Now quickly remove from the stove, otherwise the caramel will burn! Pour the almonds onto a baking tray lined with baking paper. Use 2 forks to separate the almonds from each other and spread them out on the baking tray! Be careful not to use your fingers! Very hot! Let cool and enjoy!