Thank You, Merci, and Happy Holidays — Merci, thank you, et très joyeuses fêtes

lemongrass cream berries

Lemongrass Flan, and Fresh Berries

Perhaps two words will never be sufficient, even if repeated three times, but they summarize what I have to share with you.

Thank You! Thank you! Thank you!

I have told you this already, but let me say it once more. You were amazingly good to me. First to have nominated La Tartine Gourmande in the Food Blog Awards 2007, then to vote for it in numbers, so much so that I was honored, and delighted, to hear yesterday that my little blog won Best Food Photography.

What a nice way to finish the year!

And what a nice way to start a new one!

But wait! Please make sure to stop by at Well fed, to take a peak at the other winning food blogs, with names you surely know already, Heidi, Michael, Sam, or Anita, and to also congratulate all of the other talented nominees.

They all deserve a big applaud!

You deserve a big applaud!

And perhaps because I know that the chances that we speak before the holidays are slim, let me wish you happy holidays!

Wherever you are, and whatever you do, I hope that you have fun, and eat well!

As to me, I am back to my packing, and look forward to seeing P.’s and my families, and enjoying the food, and our travel itinerary!

Oh, now I cannot wait!

And, what would you say about a last dessert this year, to thank you all, with lemongrass flans, extremely simple to pull together, yet delicious, light, and comforting.

Joyeux Noël !

Photo courtesy of Karine from Le carrefour

Do not forget that Menu for Hope is still running, and that every contribution matters! Hurry, it finishes on Dec 21st. Check the latest news at Chez Pim.

Lemongrass Flans

You need:

  • 2 1/8 cups whole milk
  • 6 cardamom pods, crushed
  • 2 lemongrass sticks, sliced
  • 1/3 cup blond cane sugar
  • 3 eggs
  • Mixed berries, tossed
  • Confectioner’s sugar, to sprinkle


  • In a pot, bring the milk to a boil with the lemongrass and cardamom pods. Stop the heat and cover, and let infuse for 30 min (or more). Discard the lemongrass and cardamom pods, and reheat slightly. Keep warm.
  • Preheat your oven at 250 F.
  • Beat the eggs with the sugar until light in color.
  • Add the milk slowly, beating constantly. Remove the foam that formed at the surface.
  • Grease four small ramekins, and divide the cream between them. Place the ramekins in a bain-marie, and cook for about 1 hour 15 min or so, until the flans are almost set (they should jiggle when they are moved). Remove from the oven and let completely cool. Then wrap in plastic film, and place in the fridge for a few hours.
  • When ready to serve, top with mixed berries and sprinkle with confectioner’s sugar. You can also eat the flans without the fruit.
Le coin français
Flans à la citronnelle

Ingrédients :

  • 500 ml de lait entier
  • 6 capsules de cardamome
  • 2 bâtons de citronnelle, coupés en rondelles
  • 70 g de sucre de canne blond
  • 3 oeufs
  • Fruits rouges mélangés
  • Sucre glace, pour saupoudrer

Étapes :

  • Dans une petite casserole, amenez le lait à ébullition avec la citronnelle et la cardamome. Arrêtez le feu, couvrez et laissez infuser pendant 30 min (ou plus). Filtrez et enlevez la citronnelle et la cardamome. Remettez sur le feu, réchauffez, et gardez au chaud.
  • Préchauffez votre four à 120 C.
  • Battez les oeufs avec le sucre jusqu’à blanchiment.
  • Ajoutez le lait progressivement, en mélangeant constamment. Écumez la mousse formée à la surface.
  • Graissez quatre petit ramequins, et divisez la crème entre-eux. Placez les ramequins dans un bain-marie, et cuisez pendant environ 1 heure 15 min, jusqu’à ce que les flans soient presque pris (le centre bouge un peu lorsqu’on les remue). Sortez du four et laissez complètement refroidir. Filmez et placez au frigidaire pendant quelques heures.
  • Pour servir, garnissez les flans de mélange de fruits rouges, et saupoudrez de sucre glace. Vous pouvez manger les flans nature aussi.
Posted in Dessert, French Inspired, Fruit, Gluten Free


  1. So very well deserved! 🙂

    Thank you, Béa, for brightening my days with your beautiful photos.

  2. Bravo ! C’est plus que mérité !
    Joyeuses Fêtes à toi aussi et à l’année prochaine.

  3. Congratulations, dear Bea! Your photography is beautiful indeed, and very unique – a true treat to the eyes 🙂 And thank you also for a little link-love 🙂
    See you in 2008!

  4. Felicidades, Bea!!!!!!!!!!!!!

    You continue to inspire and touch us with your talent and I’m so excited to join you on your journey throughout 2008!!!!!!


  5. I just love that photo of you with your camera. And congratulations, and happy holidays! Much love and looking forward to sharing inspiration in the new year.

  6. Congrats Bea. I am not quite sure how I made it to the photography finals this year – but it was certainly an honour for my very-non-styled point & shoot, everything-on-the-kitchen-table photographs to be sitting next to yours for a moment there.

  7. Par ce petit mot, je te souhaite de Bonnes Fêtes avec ta petite famille. Par les mots qui sont de tradition…Bonheur, santé et amour.

  8. Congratulations, and I do love that photo of you with your camera. It really captures your joy in creating beautiful photos.

  9. Felicitations pour ce prix, c’est merite’!
    Ce weekend je rentre en Alsace, ou je vais profiter de la bonne cuisine et essayer certaines de tes recettes. Bonnes fetes a tous.

  10. Felicitations Beatrice. Joyeuses Fetes de Noel et du Jour de l’An! Profties bien de ta famille et repose toi un peu. Merci a toi pour ta patience en conseils photo!

  11. Congratulations on a richly deserved honor. Your pictures and stories and food choices are a constant source of inspiration and joy. Happy happy and all best for ’08.

  12. Hi ! It’s my first visit in your world and I’m not disappointed ! Very nice and a lot of idea….. The pictures are so…. delicious…
    Congratulations !
    Kind regards,

  13. Bea. I love your work and it is always inspiring me. As a fellow creative type I have three questions for you. 1. How do you support your website–or is it all just for fun? 2. What kind of camera do you use? I assume a digital SLR? 3. When will you be coming out with a cookbook?? I would buy it for everyone I know! Thanks Bea!

  14. Congrats Bea. You are the goddess of food styling and photography. Well deserved. Wishing you and your family a very Merry Christmas!

  15. Congrats!! you SO deserve it, let me tell you that I follow your blog because you are simply, an inspiration to me.
    Thanks to you! Have a nice trip!

  16. Thank you so much for all the recipes and cooking and baking inspiration! I love it! One question, blond cane sugar? Can I used plain white granulated sugar?

  17. Béa,

    You deserve it! Your pictures are a constant source of inspiration and ideas. Congratulations!

    Have a wonderful Christmas and here’s wishing you all the best in 2008!

  18. Many many thanks everyone!

    A few answers (sorry if I have less time to respond individually). regular sugar is fine. I always use organic blond cane sugar as my standard sugar, because I think it is just more flavorful. Joanna, I sent you an email, I hope you received it.

    Again, many thanks, and we will talk soon


  19. You have brought us all a lot of joy with your lovely pictures and delicious recipes so I’m delighted that your blog was the winner! Joyeux Noel et Bonne Annee!

  20. Seasons Greetings and congratulations! I’m looking forward to all that you’ll show us in 2008! ; )

  21. De très joyeuses Fêtes à toi aussi. Bonheur, succès, expériences, découvertes et santé surtout. Je t’embrasse et à bientôt en 2008… En personne peut-être même, ne sait-on jamais.

  22. Well deserved. Your pictures are always such eye candies to the hungry eyes. Congratulations, and that you inspire many!!!

  23. Très bonnes fêtes de fin d’année et merci à TOI pour toutes ces belles choses que tu nous fais partager!

  24. Une promenade comme je les aime, ce matin, à travers tes photos hivernales et tes recettes: de la douceur, de la beauté et de la grâce, beaucoup de talent, comme toujours! Merci de ce que tu partages avec nous, que l’année à venir soit aussi enrichissante et prolixe, qu’elle te permette de t’accomplir ds ce que sont tes passions et occasionne des rencontres, enfin je te souhaite une année 2008 la plus belle possible.
    Bonnes fêtes!

  25. Felicidades, Bea!!!!!!!!!!!!!

    You continue to inspire and touch us with your talent and I’m so excited to join you on your journey throughout 2008!!!!!!