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 a portion of the cream with milk or half and half.  You can also use […]

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 up with zests or spices. Print Panna Cotta Author: onlinepastrychef   This method seems a little […]

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 a lighter, less rich ice cream, try a Philadelphia-style base. Don’t forget to add salt, […]

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 to flan, so read the creme brulee recipe for all the tricks.  Do bake them […]