Tags » Creme Anglaise

FLASHBACK FRIDAY - Dessert sauces

In the culinary world, Escoffier’s five mother sauces are used as the base of many “daughter” or “secondary” sauces and are defined by their base ingredient and thickening agent: 284 more words

Pastry Basics

Creme brulee: the French really got this right

The birth of creme brulee all started with a Frenchman, Francois Massialot, and his 1691 recipe book. But a few decades later, in his Cuisinier roïal et bourgeois… 684 more words

Smart Biz

Floating island recipe

A floating island is a European dessert of French origin, a dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. 16 more words

Cooking

MEYER LEMON BAVARIAN CREAM PIE

I saved three of my farmers market Meyer lemons to make something sweet. I didn’t want to make lemon curd or a regular lemon chess pie, as those seem to be what most folks make. 882 more words

Food

Normal Service Is Resumed

Just a quick post to apologise for the lack of posts at the end of 2014. I know, I’m sure you have been devastated by the lost. 133 more words

Snow eggs "oeufs a la neige"

For the January daring cooks challenge we got to make snow :)

Being an expat in the UAE, I dearly miss winter! It is now mid January and the temperatures during the day are still in the late 20s C! 1,008 more words

Dessert

Daring Cooks' Challenge: Ouefs a la Neige

I try not to make resolutions in the New Year, mostly because I always break them about thirty seconds after I make them.  I prefer… 633 more words

Cooking