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. 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 ... continue reading...
Sable Dough
What Is Sable Dough? Sable is the French term for "sand," and sandy is a good description of the texture of sable dough. Sable dough is rich and buttery and sturdy enough to work as a tart shell for full-sized tarts. The egg adds additional richness and structure. It slices cleanly and has a wonderful crumbly mouthfeel. If you like shortbread cookies, you're probably going to like sable as well. Ingredients You'll Need Here's what you'll need to make plain sable. From ... continue reading...
Pâte Sucrée
Sucre is French for sugar. This yields a sweet dough that is fairly crumbly and is good great for lining tart pans. This is a pretty rich, sandy dough, thanks to the yolks and cream. Pâte Sucrée A half recipe is enough to line a deep-dish pie or tart pan with just a bit leftover. 8 oz . all purpose flour8 oz . cake flour4 oz . sugar10.4 oz . unsalted butter2 egg yolks1 oz . heavy creampinch of salt Combine butter, sugar, salt and flours until very sandy.Add yolks ... continue reading...
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