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SABAYON... ‘Zabaione’ / ‘Zabaglione’ cream

SABAYON... ‘Zabaione’ / ‘Zabaglione’ cream by Foodessa

An Italian, light custard cream principally based on egg yolks, sugar and an added sweet wine such as “Marsala’ or ‘Moscato‘. It’s whipped over a ‘bain-marie’, while lots of air is whisked into this sublime cream. This particular recipe was adapted from the Book: ‘LaVarenne Pratique‘...by Anne Willan. > Note: there are a few…

1 vote
2535 views
Custard Creme

Custard Creme by Amos Miller

This is a dessert that knows no bounds! You can just about do anything with a great custard in your dessert repetoire. Use it in a dish with fresh or macerated berries on top, use it as a filling in a pastry or cake, use it in a trifle, a cold pie, to fill a tuille - need I go on? I will anyway... You can add a sorts of flavors…

3 votes
5089 views
Gumleaf Scented Creme Caramel

Gumleaf Scented Creme Caramel by Benjamin Christie

The crème caramel is a rich custard dessert with a layer of soft caramel on top and is a good test for the even the best chefs. In this recipe the custard or crème is flavoured with Australian gumleaf oil which provides a subtle Eucalyptus flavour for something different.

1 vote
8067 views
CRÈME CARAMEL A’LA ARGENTINA

CRÈME CARAMEL A’LA ARGENTINA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRÈME CARAMEL A’LA ARGENTINA

1 vote
5128 views
Fruit Trifle

Fruit Trifle by miansari66

Fruit Trifle is a very sweet toothed dessert popular among children and youths.

1 vote
5719 views
Crème CHANTILLY cream

Crème CHANTILLY cream by Foodessa

A classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated post...refer to: http://www.foodessa.com/2011/11/dessert-custard-cream-repertoire.html

1 vote
1192 views
Creme Brulee

Creme Brulee by Chef Smith

2 votes
2271 views
Creme Brulee

Creme Brulee by B Innes

A fantastic custard dessert

1 vote
1554 views
CARAMEL - COFFEE custard pastry cream

CARAMEL - COFFEE custard pastry cream by Foodessa

This smooth custard pastry cream loves to be layered within a chocolate cake ;o) Tip: If short on time...use your favourite (cooked) pudding mix (i.e.: butterscotch caramel, chocolate or other). This recipe is featured in this dedicated post on the Christmas 'Yule' Log cake:…

1 vote
2618 views
CREME CARAMEL flan - Paris Bistro style

CREME CARAMEL flan - Paris Bistro style by Foodessa

Creamy luscious custard flan reveals its jiggly personality. A syrupy, sweet, dark amber character lulls the smooth culinary classic to bed. For a dedicated post...refer to: http://www.foodessa.com/2017/05/paris-bistro-style-creme-caramel-flan.html

1 vote
2151 views
PASTRY CREAM custard

PASTRY CREAM custard by Foodessa

Italian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a thicker cream. NOTE: It’s always best to prepare this cream the day before. This version was initiated by my Mom and I’ve pushed the recipe a little further with time ;o) For a dedicated…

1 vote
1533 views
Cherry Chocolate Amaretto Clafoutis

Cherry Chocolate Amaretto Clafoutis by Foodessa

My version of a classic, rustic, French crêpe batter dessert. Can also be made with 6 x (1 cup / 250ml) ramekins. For a dedicated post...refer to: http://www.foodessa.com/2017/07/cocktail-by-cherry-chocolate-amaretto.html

1 vote
2193 views
Creme Brulee

Creme Brulee by Mark Tabak

My claim to fame. Not quite so traditional, I use whole eggs and milk to lighten it up a little bit.

3 votes
6415 views
Passionfruit Curd

Passionfruit Curd by Matthew Crabbe

This is a butter cream curd with a passionfruit flavor. It goes with well with toasted brioche, may be served with fruit or as accompaniment for cakes.

2 votes
2659 views
creme caramel

creme caramel by Brett Ede

1 vote
2109 views