Maple Crème with Almond Crackle

Yield: 4 to 6 individual crème brûlées Recipe: 87/200 “Back to Baking”, pp. 192       Having plenty of cream in my fridge meant that I was going to make a custardy-type dessert, such as this maple crème topped with an almond crackle. It is not a crème brûlée per se because the top has not … Continue reading

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

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

Classic Vanilla Crème Brûlée

Yield: 6 individual crème brûlée Recipe: 74/200 “Back to Baking”, pp. 190      A couple of weeks back I made what turned out to be delicious lemon possets, which I brought to work and let my coworkers devour. I think my boss particularly liked them, because a few days later he gave me some crème brûlée … Continue reading

Lemon Posset

Yield: 6 individual possets Recipe: 72/200 “Back to Baking”, pp. 207      Who doesn’t love a good lemon dessert? It feels light, refreshing and tends to make you feel less guilty than eating a piece of double chocolate cake with caramel frosting. Simply put, this dessert is one of the simplest, fastest and most scrumptious … Continue reading

Lemon Curd (Version 2)

Yield: about 1  1/4 cups Recipe: 45/200 “Back to Baking”, pp. 147      This recipe for a lemon curd is simply a smaller batch of a previous post. It makes about half of the first recipe. If you read my post for the first lemon curd recipe I made, you might remember the problems I … Continue reading

Banana Chocolate Bread Pudding

Yield: one 9-inch bread pudding Recipe: 42/200 “Back to Baking”, pp. 204      Bread pudding. This is a concept I never really grasped. Why would you want to purposely wet bread and eat it so? In my mind the result would be a soggy and unpleasant mixture. This recipe, however, yielded a dessert that … Continue reading