Coeur a la Creme is rarely seen on dessert menus, which is too bad as it’s both rich and light at the same time, a
Custards are a special comfort food that kind of fell off our collective radar in the last 30 -40 years, but they really deserve a
Recently I made Creme Anglaise to go with David Lebovitz’s recipe for Apricot Souffles. Normally I use heavy cream (double cream) to accompany a rich
Courtesy of Chef, Author and Blogger, David Lebovitz: www.davidlebovitz.com There are a lot of reasons to like David Lebovitz because he’s a genuine, funny and
From Desserts in Jars 50 Sweet Treats that Shine by Shaina Olmanson
It’s the end of the holiday season. You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or,
You’ve got to love the quirky names the Brits have for some of their older recipes. Fool is one of my favorites though Bubbles and
Courtesy of David Lebovitz from My Paris Kitchen; Ten Speed Press David Lebovitz is a master dessert maker and a good instructor as well. Although
Helado de chocolate mexicano From Yucatan: Recipes from a Culinary Expedition, by Chef David Sterling David says, “When I eat this memorable and rich ice
Baked Ricotta Custard with Cherries in Port Wine with Star Anise Away from the Kitchen by Dawn Blume Hawkes; Recipe by Chef Gail Gand The
If you have teenagers, you’ll probably want to skip this blog as the main ingredient in trifle is stale cake. If you actually do occasionally
This is, hands down, the best panna cotta I’ve ever tasted. I suspect that the buttermilk plays a starring role as it provides a delicately
Recently I had dessert in a lovely café near where I live. One of their signature desserts is a lemon pudding that tastes as if
Courtesy of Carol Fenster, Ph.D. from 125 Gluten-Free Vegetarian Recipes Carol’s recipe is based on the classic, Blancmange, a sweet pudding made from milk and
Courtesy of David Lebovitz, Ready for Dessert David says that this is not so much pudding consistency, but more like sticky rice. If you would
Chocolate that is smooth and rich in flavor is ideal for using in mousse. You can use either milk or dark chocolate, but if you
Courtesy of Chef Tony Nigro Note: This is a multi-level project. It’s not difficult, but it is time-consuming. It’s also impressive and delicious. It comes
This is a very popular dessert as most of us love the rich and homey taste and texture of custard. The warm crunchy sugar crust,
