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 3 or 5 yolks, understanding that the yolks provide the thickening power, so fewer yolks will yield a thinner sauce. Add a bit more sugar if you want it sweeter. Do NOT leave the salt ... continue reading...
Make Perfect Crème Brûlée at Home
Watch my how to make perfect creme brulee web story here. Welcome to My Creme Brulee Class And I'm not just saying that. Here's a comment from reader (and creme brulee maker) Gayla: Thank you so much the wonderful details you have given here! I had made creme brulee once before and it was very good. Following your recipe and instructions this time, it was absolutely fantastic! I appreciate very much your taking the time to post this, what is actually, in effect, a class on making creme ... continue reading...
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 they're baked in. Look, here's one now! Pots de creme are generally very small--think espresso cup--because they are very rich. Unlike flans and creme caramels, they are not sturdy enough to serve "turned out." They should still be very jiggly, like a loose pudding. That's why the ... continue reading...
Panna Cotta: Basic Recipe
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. Below is a very basic panna cotta recipe that will yield about 10 one-half cup servings. You may also enjoy my other panna cotta recipes. Lemon corn panna cotta is very summery and light and is lovely served with fresh ... continue reading...
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 in deeper ramekins, like these. ... continue reading...
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