Do you love crème brûlée? Need a faster way to create that delicious flavor? Then crème anglaise is just the thing for you!
It taste great as a topping for any and all fruits (pictured here are some roasted plums!). The cream can also be used as a light dipping sauce, such as for cakes (angel food) or even at breakfast with french toast or pancakes. Or just have a spoonful straight (I mean, is it really that different than eating a half cup of crème brûlée? I don’t think so). Really, the options are endless.
In this post I will also be reviewing Sugar Rush, an amazing cookbook by Johnny Iuzzini with Wes Martin. Continue reading for the review and the recipe the crème anglaise recipe adapted from the book! (more…)
Recipes for lemon bars can be quickly found all over the internet. Most bakers have a lovely lemon bar recipe in their repertoire. And if they don’t, that’s ok because you can even buy lemon bar mixes, just like cake mixes.
The recipe I am sharing with you here is similar to a lemon bar in various ways (they’re both creamy, citrus-y bars), only this recipe is so much better!
This bar consists of two basic elements: a sugar cookie crust (and topping) and a buttery, orangey filling. Sweet, light, and delicious, you can use the step-by-step tutorial below and taste these for yourself! (more…)
I was a bit confused on what to name this recipe. In the cookbook that I originally found the recipe, they call it “very rich chocolate crème brûlée”, but I wasn’t quite sure if this was creamy enough to truly be called “crème brûlée”.
That being said, I do think this is a truly delicious dessert that all chocolate-lovers should try. Although it wasn’t super creamy, it was definitely thick and rich, without being overly sweet. It reminded me of a cheesecake or chocolate mousse, yet still a bit different. (more…)
A while ago I posted this fettuccine alfredo recipe, but I made it again and felt that it needed something more; it just didn’t have the right texture for me. So I came up with this creamy fettuccine recipe, and I think the name pretty much speaks for itself.
Cream, parmesan, and just a little bit of ham, this is a perfectly balanced fettuccine recipe. It tastes light despite the ingredients and is quickly gobbled up as soon as anyone gets just a tiny taste of this deliciousness. (more…)