Free Recipes Archive
Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French creme brulee. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to Read More …
Chef Eric Manuelli Red Restaurant, Red Bank, N.J. Yield: 4 to 6 servings Heavy cream 1 1/2 cups Milk 1/2 cup Cinnamon 1/4 tsp. Nutmeg 1/4 tsp. Egg yolks 4 Sugar, granulated, divided use 1/2 cup plus extra Pumpkin pure’ Read More …
A creamy brulee with the rich taste of almonds and the sweetness of mangos. It’s a cool dessert for a warm summer’s eve. 3 cups heavy cream 1 box Odense Almond Paste, grated 1 cup sugar, divided 1/2 teaspoon vanilla Read More …
makes 6 servings 1 cup cream 1 cup whole milk or half/half 1-1/2 cup pumpkin puree 2 tablespoons light brown sugar, packed 1/4 cup honey 1 teaspoon vanilla Zest of 1/2 lemon 3 whole eggs 1-1/2 teaspoons ground coriander, preferably Read More …
Simply omit the ginger for a classic creme brulee. A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown. For Custard 2 Read More …
Makes 4 servings 600ml double cream 50g instant coffee 1 vanilla pod, sliced lengthwise 1 cinnamon stick 6 medium egg yolks 85g caster sugar 65g caster sugar 130ml water 150g caster sugar 130ml Kahlua 6 medium egg yolks 60g soft Read More …