Baking With Anna Olson
This caramel soufflé tastes as I imagine a soufflé should taste: airy and light, with a subtle caramel flavour. It’s so airy it feels healthy. I think that should be the soufflé’s motto. The caramel aroma was lovely while eating this dessert.
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I finally gathered up ingredients that I had in my fridge to make the classic Spanish flan. This is a recipe that I have been delaying making for a while since I am usually not a fan of the texture of flans and custards in general.
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Last weekend I had several egg yolks leftover from making Swiss buttercream for a birthday cake, so I decided to take the opportunity to make this crème caramel recipe to use them up. It was an interesting dessert to make and not too complicated. I really enjoyed making the caramel, letting it harden and topping it with the egg and green tea-infused milk mixture. These little green tea ginger crème caramel were pretty and very flavourful.
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Not one to waste egg yolks that I had leftover from making a Swiss buttercream, I decided to finally try making this lovely recipe for Portuguese custard tarts, also called natas here in Quebec. This recipe was actually a little bit more challenging to make. I found it quite interesting to add softened butter to the top of a rolled out pie dough to ultimately convert it to a flaky dough once baked. Pretty ingenious!
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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 been coated with sugar that was burnt and caramelized to create the typical hard crust. In its place, a nut crackle is used to create the crunchy feeling usually obtained by the caramelization of the sugar.
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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. Nonetheless, I decided that I would give it a shot by making this Baileys chocolate soufflé. It was not too complicated to make, but I was still nervous about messing it up. The first moment that gave me doubt was when the “thick paste” that I was supposed to obtain from combining the melted chocolate and the milk mixture was not so thick.
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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 can be obtained by caramelizing sugar in milk. I made the classic vanilla crème brûlée several months ago and sadly I had forgotten how delicious it was. I dare say, however, that this caramelized version is my favorite of the two.
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Having never really tasted crème brûlée and evidently having never made them, I was excited to try this recipe.
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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. This dessert is one of the simplest, fastest and most scrumptious desserts that I have ever made. It takes less than 5 minutes to make and best of all requires no baking! With its rich lemon flavour it is sure to be a people-pleaser wherever you may bring them.
Read MoreThis recipe for a lemon curd is simply a smaller batch of an earlier recipe, making about half the amount. I had similar difficulties as the first time I did it, but in the end it came out well. After 2 hours, the curd was as I would expect: shiny, a nice consistently and lemony.
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Valerie 