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	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 1 review 6366 views
	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:…	1 vote 1761 views
	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	1 vote 1487 views
	Creme Brulee by Dave Forest Crème Brulee is actually easier to make than many people think. The trick is scalding the cream. Simply put it in a pot and bring to a boil. When the cream starts to foam up, shut it off. That's it! This recipe makes twenty-four Brulees, but you can reduce the recipe to make the amount you need.	1 vote 1534 views