Category: Dessert

Creme Brulee

2 ½ cups heavy cream 1 vanilla pod or 1 tsp vanilla extract 8 egg yolks 3 tbsp sugar 6 tbsp demerara sugar   Put a pie dish in the freezer for 20 minutes.  Put the cream and the vanilla in a saucepan and bring to a boiling point, but without letting it boil. Beat… Continue reading Creme Brulee

Pear Souffles

1 cup dry white wine 1 cup water 1/2 cup sugar 2 large ripe Bartlett pears—peeled, halved and cored 2 large egg yolks 3 tablespoons egg whites (see Note) Preheat the oven to 375°. Butter two 1-cup ramekins and dust them lightly with sugar. In a medium stainless-steel saucepan, combine the white wine, water and… Continue reading Pear Souffles

Banana Souffles

1 tablespoon unsalted butter, melted 5 tablespoons sugar 2 firm, ripe bananas, mashed (1 1/4 cups) 1 tablespoon fresh lime juice 1 large egg yolk 3 large egg whites Salt Preheat the oven to 400°. Brush four 1-cup ramekins with melted butter. Add 2 tablespoons of the sugar to 1 of the ramekins and rotate… Continue reading Banana Souffles

Vanilla Pots de Creme

2 1/2 cups heavy cream 2/3 cup milk sugar 1 vanilla bean, split or 1 tsp vanilla extract 6 large egg yolks Combine the cream, milk, and 5 tbsp of sugar in a large saucepan.  Scrape the seeds from the vanilla bean and add with the pod, or alternatively add the extract.  Simmer, stirring to dissolve the… Continue reading Vanilla Pots de Creme

Donut Muffins

1/4 cup butter sugar 1 egg 1/2 tsp vanilla 1 1/4 cups flour 2 tsp baking powder a pinch of salt a pinch of nutmeg 1/3 cup milk 1 tsp cinnamon Preheat the oven to 375 and grease a muffin tin. Cream the butter with 6 tbsp of sugar.  Beat in the egg, vanilla, flour,… Continue reading Donut Muffins

Tapioca Cream Pudding

1 egg separated 3 cups milk 1/4 cup quick tapioca minit 6 tbsp sugar 1/4 tsp salt 1 tsp vanilla Beat the egg yolk with the milk, tapioca, sugar, and salt in the top of a double boiler. Cook for 10 minutes, stirring frequently.  Remove from the heat and and cool 10 minutes. Stir in… Continue reading Tapioca Cream Pudding

Creme Brulee

1/4 cup sugar 5 egg yolks 1 1/4 cups heavy cream 3/4  cup light cream 1 tsp vanilla turbinado sugar Scald the creams in a pot together. Beat the sugar with the eggs until smooth, gradually beat in the cream. Heat on low, stirring constantly until thick but do not bring to a boil. Remove… Continue reading Creme Brulee

Chocolate Brie Tarts

3 tbsp butter, melted 1/3 cup graham cracker crumbs 3 tbsp hazelnuts, minced 1 1/2 tbsp sugar 1/4 lb brie, rind removed, sliced 1/3 cup heavy cream 3 oz. dark chocolate, chopped 1 tbsp hazelnut liqueur Preheat the oven to 375 F. Combine the butter, graham cracker crumbs, hazelnuts, and sugar. Press into 4 large… Continue reading Chocolate Brie Tarts