6 egg yolks 1/2 cup sugar 2 1/3 cups heavy cream 1/2 cup milk 1/3 cup creme de Grand Marnier brown sugar Preheat the oven to 350 F. Whisk the yolks with the sugar until lemon coloured. Whisk in the cream, milk, and liqueur. Pour between 6 ramekins and then set them in a Bain… Continue reading Grand Marnier Creme Brulee
Category: Puddings
Bread Pudding
5 slices day old white bread butter 1/4 tsp salt sugar 3 eggs, beaten 3 cups milk, scalded 1/4 tsp cinnamon vanilla ice cream Toast the bread and spread it with 2 tbsp of butter while hot. Arrange the toast in a buttered 9 by 9 inch baking pan. Preheat the oven to 350 F.… Continue reading Bread Pudding
Strawberry Zabaglione
8 large egg yolks, at room temperature 3/4 cup dry marsala 1/2 cup sugar 1 pint strawberries, sliced Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low… Continue reading Strawberry Zabaglione
Rich Butterscotch Pudding
heavy cream 2 teaspoons Scotch 1 1/2 teaspoons dark brown sugar 1 teaspoon water 1/2 teaspoon salt 5 large egg yolks 1/2 vanilla bean, seeds scraped 1 cup butterscotch chips (6 ounces) Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water… Continue reading Rich Butterscotch Pudding
Chocolate Bread Pudding
2 tbsp butter 4 to 5 slices good white bread (preferably brioche), crust removed 3 eggs 2 egg yolks 1/4 cup brown sugar 1 1/2 cups heavy cream 1 1/4 cups milk 1 tsp vanilla 1/2 tsp ground cinnamon a pinch nutmeg 1/4 tsp kosher salt 3/4 cup bittersweet chocolate, chopped 1 tbsp sugar vanilla ice… Continue reading Chocolate Bread Pudding
Mint Creme Brulee with Strawberries
350 ml heavy cream 125 ml milk 1 bunch fresh mint 6 egg yolks 75 g sugar 4 tbsp demerara sugar fresh strawberries, sliced Preheat the oven to 275 F. Put the cream and milk in a saucepan with the mint. Bring to a boil, then remove from the heat and infuse 2 hours. Whisk… Continue reading Mint Creme Brulee with Strawberries
Turkish Syllabub
2/3 cup of cointreau Juice of 2 lemons ½ cup sugar 2 ¼ cups heavy cream 2 tbsp rosewater 2 tbsp orange flower water 2 tbsp shelled pistachios, finely chopped Combine the cointreau, lemon juice, and sugar in a large bowl. Stir to dissolve. Slowly stir in the cream and then beat with an… Continue reading Turkish Syllabub
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