Green Tea Ginger Crème Caramel

Yield: 6 individual crème caramels Recipe: 116/200 “Back to Baking”, pp. 197      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 … Continue reading

Portuguese Custard Tarts

Yield: 12 tarts Recipe: 114/200 “Back to Baking”, pp. 102     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 … Continue reading

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

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

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

Yield: about 2  1/2  cups Recipe: 35/200 “Back to Baking”, pp. 181      If you read my previous post, you will know that I am not a big fan of custard or similar textures. I have however learned to be more open-minded about custard since I actually quite enjoyed it in the classic fruit-flan … Continue reading

Classic Fruit Flan

Yield: One 9-inch tart, 8-10 servings Recipe: 4/200 “Back to Baking”, pp. 106    With my dad’s birthday coming up, I wanted to make him what I thought was one of his favorite desserts: the classic fruit flan! Personally, I never liked these tarts that I found to be highly unappealing due to the presence … Continue reading