All recipes » Custards
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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Creme Brulee by Mark TabakMy claim to fame. Not quite so traditional, I use whole eggs and milk to lighten it up a little bit. |
3 votes
7063 views
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Passionfruit Curd by Matthew CrabbeThis 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
3219 views
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Creme Brulee by Chef Smith
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2 votes
2990 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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Flan Your Way by JoanWho says low fat desserts can't be delish! This homey dessert can be jazzed up for company and it is a nice way to end a heavy meal. The cooking method used, is a water bath, common for custard and cheesecake baking to produce a creamy smooth dessert One may play around with the recipe using Splenda for baking in the… |
1 vote
2602 views
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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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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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Easy to Cook Rasmalai Recipe by Jasp MittalRasmalai, as the name itself says, is the combination of two things i.e Ras (Juice) and Malai. Rasmalai is one of my favourite desserts. Taste of saffron with dried fruits makes this recipe one of the most delicious recipes ever. Rasmalai is common in Indian homes and people love to make Rasmalai at home because of various reasons. |
1 vote
488 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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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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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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SABAYON... ‘Zabaione’ / ‘Zabaglione’ cream by FoodessaAn 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
3335 views
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CARAMEL - COFFEE custard pastry cream by FoodessaThis 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
3269 views
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