Far Breton: French custard
Inspired by Patisserie Made Simple by Edd Kimber Although I’ve seen versions of Far breton made with raisins, I urge you to resist the urge to substitute another dried fruit. Prunes really make this dish. To pit prunes, use a paring knife to make a slit in each prune and slide out the pit. For those who really don’t want to use prunes, I’ve seen French recipes that use raisins, so those are entirely permissible. If you are avoiding alcohol, you could poach some prunes in tea and use those…
Portuguese Tea Flan
Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness. #portuguese #dessert #flan
Coffee Caramel Panna Cotta
If you want a fuller caramel flavor, use the 3/4 cup (150g) of sugar to caramelize in step 2. The caramel flavor will be a bit more pronounced than the coffee flavor but I tried it both ways and like it, for different reasons. And you can use lowfat milk rather than whole milk, although it'll be less-smooth, but I wouldn't call this an overly rich dessert. It goes without saying that the stronger the espresso, the more forceful the coffee flavor will be. I tried it with a few long (allongé…
Lavender Honey Posset: The Easiest Entertaining Dessert You've Never Heard Of
This honey posset recipe is my go to entertaining dessert because they require no special ingredients, can be made ahead and they look so fancy!
Salted Maple Pot de Creme with Bourbon Whipped Cream
Salted Maple Pot de Creme with Bourbon Whipped Cream is a rich, creamy dessert that is proof positive that not all decadent sweets have to involve chocolate.
French Rice Pudding (Riz au lait)
The exact cooking time is hard to pin down in a number. You want to cook the mixture until it resembles runny oatmeal and a good amount of the liquid is absorbed by the rice, but there's still some liquid in the pot. (You don't want to cook it until all the milk is absorbed.) The rice pudding will thicken up as it stands. If it's too stiff after it cools, you can thin it out with a splash of milk or cream. For non-dairy people, I've made this with rice milk and it works well, although the…
Adapted from Alpine Cooking; Recipes and Stories from Europe's Grand Mountaintops by Meredith Erickson There are a variety of ways to make Salzburger Nockerl. This one is from the Bärenwirt Tavern in Salzburg. If you're the kind of person that likes desserts heavy on the meringue, like Île Flottante or Floating Islands, this dessert is for you. Europeans don't traditionally use vanilla extract, as Americans do, preferring to either use vanilla beans or vanilla sugar, which is sold in little…
Gingerbread Soufflé, a soft fluffy cake made with molasses and pumpkin spice, served with a dusting of powdered sugar and a drizzle of creamy butterscotch.
If you’ve not made clafoutis before, you’ll be delighted to find out how easy it is to make. The batter is based on a crêpe batter, so unlike a traditional custard, it contains some flour, so the texture is somewhat dense, and the thicken batter ensures that any juices that escape from the cherries are well-contained. You could use a non-juicy fruit, such as apricots or bushberries, such as raspberries or blackberries, for this clafoutis. Other fruits, like nectarines, peaches, sour…