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Fruit Trifle by miansari66Fruit Trifle is a very sweet toothed dessert popular among children and youths. |
1 vote
6894 views
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Custard Creme by Amos MillerThis 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
6366 views
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CRÈME CARAMEL A’LA ARGENTINA by CHEF ASHRAF ABD ALEEM ELKHARBOTLYCRÈME CARAMEL A’LA ARGENTINA |
1 vote
6088 views
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Gumleaf Scented Creme Caramel by Benjamin ChristieThe 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
8738 views
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PASTRY CREAM custard by FoodessaItalian '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
2159 views
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custard CREAM with RICOTTA and Maple Syrup by FoodessaTaking the Italian custard to a new level of texture and creaminess not equalled by any other. Perfect for filling cakes, cream puffs or ‘Zeppole di San Giuseppe’. Let your imagination ride. For a dedicated post...refer to: http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html |
1 vote
1487 views
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basic CUSTARD...aka crème anglaise (Vanilla custard) by FoodessaA custard that develops into a thinner, velvety, smooth cream. It can stand alone as a classic spooned (cold/warm) dessert or used to accentuate one. This cream needs only egg yolks and starch is not required. Adapted from the book: ‘Larousse- Best Desserts ever’ For a dedicated post...refer to:… |
1 vote
2135 views
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Crème CHANTILLY cream by FoodessaA 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
1585 views
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Creme Caramel by B InnesCrème caramel, custard with caramel, flan, or flan de leche, many different names for a simple custard dessert that looks so impressive when served. Soft creamy custard and a soft caramel topping are a wonderful end to any dinner. You can make this as a single large serving in a 2 quart souffle pan or as individual servings in 6… |
1 vote
2039 views
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