Crème brûlée seems to be a dessert locked in step with Valentine’s Day: It’s classic, easy, and impressive. But what is crème brûlée without its crisp top of just-burnt sugar? Just custard, that’s what. Here are the three most common ways to melt sugar on crème brûlée, including one that’s newer to us. Sprinkle a thin layer of sugar over the top of the custard, and shake the dish to distribute it evenly.
There’s no law that says custards must always be served in ramekins! We love the rustic and whimsical look of re-using glass canning jars for custards – or what about chicken pot pie, mac n’ cheese, and other individual casserole servings?…Like ceramic ramekins, glass jars can withstand the low oven heat needed to cook custards and brown the crust on a pot pie.
When I think of smooth and creamy desserts, the first two things that come to mind are pudding and mousse. While they share similar characteristics, these creamy, no-bake desserts have a few differences. Do you know what sets pudding and mousse apart? Did you know that pudding wasn’t originally served as a dessert? Far from it, actually. Pudding was originally a savory dish, made by mixing processed meat with a binder, like eggs, grains, or butter, then steamed, baked, or boiled.
No matter which way you slice it, the key to a winning plate of French toast or a pan of bread pudding is the type of bread used to make these irresistible dishes. It’s the main ingredient, so here’s the inside scoop on what you need to know. There are a few expectations from the bread when it comes to French toast and bread pudding. In order to meet those, you have to pick the right bread for the job.
Q: I had the panna cotta divided into four Tupperware containers, and refrigerated everything for approximately six hours. The panna cotta did not set at all and I am curious if you have any idea what I may have done wrong. Sent by Zach Editor: Luckily we’ve got an expert on panna cotta to consult about these things; Faith wrote the book on it! In her lesson on how to make panna cotta she addresses what do to if your panna cotta doesn’t set.
We heard about a new kind of custard the other day. It’s called a posset, made from just cream, sugar, and whatever flavorings you might like. And it turns out that it’s not at all new! In fact, it’s one of the oldest versions of custard around. New or old, this sounds like the perfect dessert for us.We actually found two different versions of the posset. One version is a drink of hot milk curdled with wine or beer, served with spices and sometimes enriched with egg.