Panna Cotta with Raspberry Coulis by Jason Freund

I'm not going to lie to you. This recipe is very technical, and it must be followed precisely, or else the results will be bad. That said, the lengthly instructions are very easy, and if followed, it definately produces the best panna cotta, and likely the best overall dessert I've ever had. Source: America’s Test Kitchen…

Amaretto Creme Brulee by Deborrah Justice

Torta di Capelli D’Angelo con Melagrana (Angel Hair Cake with Pomegranite) by Pattie Meegan

Lemon Curd by Now We're Cooking!

When made correctly, lemon curd - despite its rather unfortunate sounding name - is a creamy smooth explosion of tangy wow-ness for the palate. I tried this recipe for the first time to accompany some pound cake as a nice summery sweet with morning coffee. All I can say is Wow!!! Quick note - as I whisked in the ingredients, as I…

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

Tofu Honey Panna Cotta with Blood Oranges, and Pistachio by House Foods America

Chef Wong combines complimentary colors and textures in this flavorful and satisfying Italian dessert. Recipe created by Chef Lee Anne Wong For House Foods America

Caramel Apple Creme Brulee by Deborrah Justice

Apple cream by Guest of winter

A soft and light apple cream with cider and eggs, delicious on its own but good as a filling too.

Mocha Amaretto crème brûlée Almond crunch by Foodessa

Voila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little burnt brittle. Note: The recipe for the brittle will yield enough for as many as 8 custards. For a dedicated post on the accompanying crème brûlée...refer here:…

Galatobouriko (Greek Custard Pastry) by Kyle Dalakas

Galatobouriko (Greek Custard Pastry) is an authentic, luscious Greek dessert made with buttery filo dough, creamy custard filling and a honey lemon syrup! Delicious and decadent!

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…

creme caramel by Brett Ede

Westmoreland Bistro Pumpkin Creme Brulee by Deborrah Justice

Creme mousseuse au cacao by Luc Riva

Une texture lisse et onctueuse et un goût fort en cacao. Excellente en dessert ou au goûter.

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…