Category Archives: Puddings, Custards and Mousses

Individual Lime Pudding Cakes

This isn’t the first time I’ve worked with this recipe. I’ve made lemon and orange pudding cakes before, and limes falling off the tree from over-ripeness seemed like the perfect excuse to trot out one of my favorite easy recipes again. I usually make one large pudding, but this time I decided to divide it up and make individual puddings. The method is exactly the ... Read More »

Silken Raspberry Mousse

A lot of tofu mousses involve chocolate. Not that there is anything wrong with that, but they can be rather heavy and, frankly, I like fruity things during the spring and summer far more than I like chocolaty things. I haven’t done many mousses with fruit and tofu, but, in this case, decided to give it a shot. And I’m glad that I did. While ... Read More »

Orange Pudding Cake

I really like pudding cakes. The combination of the light, moist cake layer with the bubbling sauce underneath is just delightful. I like the fact that you never need an extra topping or garnish with a serving of pudding cake (though whipped cream would work, if you like), either. I also like the fact that this dessert dessert is relatively low in fat. Using whole ... Read More »

Low Fat Vanilla Pastry Cream and Mini Eclairs

Mini Eclairs with Lower Fat Pastry Cream

Pasty cream, or creme patissiere, is one of the staples of a pastry chef. It is basically a thinner, sometime richer type of custard. It is most often used to fill things like donuts and eclairs, but it can be used as the base for a fruit tart or many other desserts. Another great use for it is in pain au raisin. The key thing ... Read More »

Yogurt Panna Cotta

As much as Valentine’s Day is know for its decadent and indulgent desserts, I still like something light after a delicious meal. Heck, I’m not averse to a light dessert at any time, since I am much more likely to have room to fit it in. Panna cotta is often regarded as a light dessert, in the sense that it is incredibly delicate and really ... Read More »

Baked Custard

Custard is not really the most visually impressive of foods. It can be thick, thin, cooked on the stovetop or baked in the oven. A good custard will have a pale, yellowish or cream color and, if it is a baked custard, probably a slightly darker “skin” on top. Some people, like me, love it and some hate it. Creme brulee cleverly covers it up ... Read More »

Lemon Pudding Cake

After the last IMBB, Sarah Lou from One Whole Clove and I had a bit of a chat about the effect of water baths on souffles. Her lovely Pecorino and Caramelised Veggie Souffle, baked in a water bath, just didn’t rise quite as impressively as she had expected (though it certainly still looked good). Since a souffle gains much of its lift during its initial ... Read More »

Dark Chocolate Yogurt Mousse

Kelli, of Lovescool, picked Dark Chocolate as the theme for this Anniversary edition of Sugar High Friday. Good choice, eh? She included a note telling people to try something new, since quite a few food bloggers have a weakness for the cocoa bean. But while I like to eat a nice bit of dark chocolate, I often prefer to use cocoa in my baked goods ... Read More »

Scroll To Top