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Monthly Archives: May 2007
Pastry Cream
Pastry cream is a basic staple in the bake shop. Think of it as a thick vanilla pudding. Then consider lightening it by folding in some whipped cream. Or steeping some nuts in the milk for a day or two Continue reading…
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Tagged how to make pastry cream, pastry cream, pastry cream recipe
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Angel Food Cake
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Pound Cake
Back to front: lemon, vanilla and cinnamon pound cakes. If you haven’t noticed, I am a huge fan of pound cake. Huge! Other countries have their own versions, but I was raised in the American South, so for me, Southern Continue reading…
Chocolate Chip Cookies
One recipe, endless variations. The base of a chocolate chip cookie is just a rich brown sugar butter cookie. What makes it a chocolate chip cookie is the chocolate chips. Add what you want to the basic recipe, and make Continue reading…
Creme Anglaise
Creme anglaise, or English cream, is the all purpose dessert sauce. Almost any flavor can be steeped into it or introduced using extracts/liqueurs, although the traditional flavor is vanilla. This is a rich sauce. To lighten it, you can replace Continue reading…
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Tagged boiled custard, Creme Anglaise, creme anglaise recipe, how to make creme anglaise
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Crème Brûlée
A perfect crème brûlée is a delight. Rarely do you find a perfect one. Maybe I can help. Crème brûlée should be served in a shallow ramekin. It’s rich, so 4-6 oz. is plenty. It should be brûléed (torched) right Continue reading…
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Tagged creme brulee, creme brulee recipe, how to make creme brulee
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Pots de Creme
Pots of cream; I can just see a cat (or me) licking its whiskers in anticipation. Except I don’t have whiskers. Honest. At any rate, pots de creme is the name of the dessert and also the specialized container that Continue reading…
Panna Cotta
Italy’s answer to pudding, panna cotta means cooked cream. Unlike a true custard that is thickened with eggs, panna cotta gets its “set” from gelatin. At its simplest, it is sweetened cream stabilized with gelatin, but you can jazz it Continue reading…
Ice Cream
This is a great neutral base and lends itself to all sorts of variations (see below for a few). Learn this recipe, and rule the world! Notice that this base contains eggs, so it is a custard-based ice cream recipe. For Continue reading…
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Tagged how to make ice cream, ice cream base, ice cream recipe, ice cream recipes
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Crème Caramel (Flan)
Flan in Spain, creme caramel in France, yummy wherever. Creme caramel is not quite as rich as creme brulee, but it sauces itself with caramel when plated. Not too shabby, huh? Most of the rules for refining creme brulee apply Continue reading…
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Tagged creme caramel, creme caramel recipe, flan, flan recipe, how to make creme caramel, how to make flan
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