70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard.
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Entries tagged with 'custard'
A double dose of white chocolate goes into this bread pudding fromOne Bowl Baking: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce.
Invert your pumpkin pie this year by topping a spiced, orange-scented pumpkin custard with a sweet ginger cookie crumble.
With a golden tint that belies plenty of eggy richness, The Complete Nose to Tail piles on the yolks for a custard tart that relies on only nutmeg and vanilla to round out its flavor.
Crème Brûlée? Without an oven? Bien sûr. Bakeless Sweets presents a recipe for sweet, milky mini-puddings with that inimitable burnt sugar crunch.
The Kentucky regional favorite, Transparent Pie, gets a twist with the addition of rose and lime.
This recipe puts a spin on the classic flan by adding a dose of chocolate and a touch of cinnamon.
Pío V—allegedly named for 16th century Pope Pius V, though there are no written records or even verbal conjectures to explain the odd handle—is a Nicarguan dessert typically served around Christmastime. The name is quaint and speaks to the Nicaraguan history of Catholicism, but what I love most is that within the name are hidden another three, given that Pío V is made up of marquesote, sopa borracha, and manjar.
I used to associate gingerbread with the ominous. I think at some point I truly believed there to be an evil witch in the depths of a dark green forest living in a human-sized version of an intricate Christmas cookie house, piped with sticky white frosting and ornamented with rainbow gumdrops and other enticing confections.
Lunch was usually at a popular steak house like Los Ranchos, known for the churrasco and creamy salsa jalapeña. The dessert menu was flimsy and limited to a few uninspired ice cream flavors, the unavoidable overcooked flan, and cocoa-deficient chocolate cake, but there was one saving grace: the torta de higos. It's an easy construction of three components: cake, custard, and poached figs, but together, holy trinity, Batman
I grew up in a household where dessert was always served, and atolillo was frequently on the menu. It was a crowd-pleaser and easy enough to pull together even on a busy weeknight. Atolillo is a humble little custard made with milk, egg yolks, sugar, cornstarch, and lightly flavored with cinnamon.