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:…

Dark Chocolate Creme Brulee by Deborrah Justice

Creme Brulee by B Innes

A fantastic custard dessert

French Dessert: Creme brulee aux Myrtilles/Blueberries Creme Brulee by Robert-Gilles Martineau

A classic!

Pumpkin Panna Cotta by Carolinaheartstrings

Panna Cotta is an Italian dessert that has a dairy base combined with gelatin and sweetened. Basically it is a pudding and there are many varieties that add chocolate, fruit, nuts or spices. It is believed that it originated in Northern Italy where there are plenty of creameries and the thickening was the result of boiling with fish…

white chocolate and cinnamon crème brulée by katiuska

A delicious and decadent white chocolate and cinnamon crème brulée

Grand Mariner Creme Brulee by Deborrah Justice

Raspberry Creme Brulee by Deborrah Justice

Chocolate Mango Raspberry Creme Brulee by Deborrah Justice

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

custard CREAM with RICOTTA and Maple Syrup by Foodessa

Taking 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

Eggnog Creme Brulee by Deborrah Justice

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.

Creme Caramel by Arlene Rinaldo

This is a simple recipe that all my friends love, and I would like to share it with you. Since this is the first recipe that I have posted, I am still learning how to do it. Do be careful handling the pan with the hot caramel syrup as it gets very hot and can burn your skin. The pan can be easily cleaned by boiling lots of water…

Tiramisu by cathia chalvardjian