Creme brulee is one of those desserts that most people only have in restaurants because they don’t know that it’s actually a very simple dessert to make at home. A basic creme brulee is a baked vanilla custard that is topped with a layer of caramelized sugar. The sugar snaps when you crack …
Panna cotta is a dessert that shows up on restaurant menus a lot more than it does in home kitchens, but the simple dish is one that is very easy to make at home. Panna cotta, or “cooked cream” in Italian, is a dessert that consists of a lightly sweetened cream …
I use regular 6-oz ramekins when I make creme brulee. I like to have a high custard-to-crust ratio and I have two full sets of ramekins at home that I use for a variety of things besides creme brulee, like souffles. If you go to a kitchen supply store, …
It’s not an ingredient that you’ll see called for too often in American cookbooks, but you’re sure to see custard powder mentioned in cookbooks published in the UK or Australia, or even in the pages of foodie magazines imported from either country. I used some recently in my recipe for Vanilla Slices …
The name is unassuming, but the Vanilla Slice is an almost iconic dessert in Australia. Much like the chocolate chip cookie in the US, you can find it just about anywhere that pastries are sold, from coffee shops to bakeries. There is even a big competition held every year to …
I am a big fan of Thai coffee and Thai iced tea. The iced tea, which is regular iced tea sweetened with [usually a lot] of sweetened condensed milk, is probably a bit more common than the coffee version, but the coffee is made the same way, with sweetened …
Crème anglaise is a very rich custard that is often used as a sauce with other desserts. It is sometimes described as a “pouring custard” because it is thin enough to be poured and is not, unlike some pudding-like custards, thick enough to be scooped for serving. The custard sauce is made …
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