Baileys Chocolate Soufflés

Yield: 6 individual soufflés Recipe: 81/200 “Back to Baking”, pp. 198     What is one to do with a large amount of egg whites leftover from making crème brûlées? Make soufflés, of course! Now I had never made a soufflé as I, like the majority of people I think, have always been intimidated by soufflés. … Continue reading

Creamy Caramel Sauce

Yield: about 1 ¼ cups Recipe: 80/200 “Back to Baking”, pp. 319      The dessert I made next called for this velvety and creamy caramel sauce. What a delight! It is fast to make and excellent. I highly suggest the addition of Baileys as it changes the whole taste profile. It is like caramel … Continue reading

Dulce de Leche Crème Brûlée

Yield: 6-7 individual crème brûlées Recipe: 79/200 “Back to Baking”, pp. 191      Considering that I was, to my surprise, fairly successful in making the classic crème brûlées last time, I thought that I would be a little fancy and attempt the dulce de leche crème brûlée. Dulce de leche consists in sweet milk which … Continue reading