He had frightened her a little about Mr. Elton; but when she considered that Mr. Knightley could not have observed him as she had done, neither with the interest, nor (she must be allowed to tell herself, in spite of Mr. Knightley's pretensions) with the skill of such an observer on such a question as herself, that he had spoken it hastily and in anger, she was able to believe, that he had rather said what he wished resentfully to be true, than what he knew any thing about. He certainly might have heard Mr. Elton speak with more unreserve than she had ever done, and Mr. Elton might not be of an imprudent, inconsiderate disposition as to money matters; he might naturally be rather attentive than otherwise to them; but then, Mr. Knightley did not make due allowance for the influence of a strong passion at war with all interested motives. Mr. Knightley saw no such passion, and of course thought nothing of its effects; but she saw too much of it to feel a doubt of its overcoming any hesitations that a reasonable prudence might originally suggest; and more than a reasonable, becoming degree of prudence, she was very sure did not belong to Mr. Elton.
Emma - Jane Austen (1816)
Strawberry Bonbon Crème Brûlée - Crème brûlée aux fraise Tagada
Ingredients: serves 6
100g Tagada strawberry bonbon or any chewy strawberry candies but not chewing gum!
400 ml single or liquid cream
6 egg yolks
6 tbsp of pink crystallized sugar
1)Preheat oven to 110° C. Cut strawberry candies in pieces.
2) Place the cream & pieces of candies in a sauce pan over low heat. Do not bring it to the boil , just slightly heated. Remove from heat & stir till all the pieces of candies melted.
3) Beat egg yolks in a small bowl. Pour in the beaten egg yolks into the cream mixture & stir till all combined;
4) Pour the mixture into ramekins. Place ramekins on a roasting pan with enough boiling water to reach halfway up the sides of ramekins. Bake for 1 hour till the crémes are set. Remove from water & let crème to cool