Butterscotch Pudding Recipe. I recently got hooked on Le Grand Perdant 2. Unlike French cinema, which has a way of importing the best of America, French television has a way of importing the worst of America. Which often means reality shows. I have little patience for watching women named Bambi and Jennie compete for husbands named Tristan and Chad, but at least this one has a positive spin. Even people voted off have achieved a personal goal of fitness and weight loss. So The Biggest Loser 2 isn’t necessarily The Biggest Winner. Call me sappy, but it’s nice to see a program where competitors support each other to achieve their goals. I guess I’ve been away from the states for too long…I know, I know…pas américain! Hence, every Monday night for the past few weeks, I’ve tucked myself into bed and watched 3 episodes of The Biggest Loser 2 back-to-back. Unless there’s something you guys aren’t telling me… Speaking of big losers, boy, do I feel like a loser for not giving you a recipe for Black & White Cookies. 1. 2. 3.
The Best Chocolate Sauce Recipe. I have to admit that this is my “Little Black Dress” that many women…and perhaps a few men (since I’m from San Francisco), consider their multi-purpose, sexy black number hanging in their closet. I’m normally wary of recipes that call themselves “The Best” since often you make them, and they ain’t all that. But of all the chocolate sauce recipes I’ve tasted over the years, this is the absolute favorite in my repertoire. I came up with it years ago when I was compelled to create a chocolate sauce that was rich, thick, glossy, and not loaded with butter or cream—this sauce has neither!)
From golden filled with vanilla ice cream , to a warm wedge of tender chocolate cake, I can’t imagine any chocolate dessert that wouldn’t be improved by being doused with a nice drizzle of this. But often I just sneak a spoonful direct from the container. About 2 1/2 cups 1 cup (250 ml) water 1/2 cup (100 g) sugar 1/2 cup (160 g) light corn syrup , agave nectar, or glucose 1. 2. Chocolate FAQs Cocoa Powder FAQs. Caramel Coconut Flan: Quesillo Recipe : Prev Recipe Next Recipe Caramel Coconut Flan: Quesillo Recipe courtesy of Suzannah Goiham Show: Sara's Secrets Episode: Nuevo Latino Caramel Coconut Flan: Quesillo 14 Reviews Save Recipe Level: Advanced Total: 4 hr 20 min Prep: 20 min Inactive: 3 hr Cook: 1 hr Yield: 6 servings Share This Recipe Caramelo: Flan: View Shopping List Special equipment: 6 (6-ounce) opened and cleaned tuna cans Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved.
This recipe was provided by a chef, restaurant or culinary professional. Recipe courtesy of Susanna Goihman, Azafran, Philadelphia, PA Add a Note Categories: Baking Dessert Egg Recipes Sugar Dairy Recipes Cinco de Mayo Holiday Caramelizing Gluten Free Low Sodium Healthy Highly Rated 5 Ingredients or Less Surprise Me Coconut Flan Vanilla Caramel Flan Caramel Flan Cheesecake Toasted Coconut Flan Caramel Key Lime Flan Your Rating: Post Review Sort by Most recentOldestMost votedRatings Very good and easy. Chocolate and Strawberry Stuffed French Toast Recipe : Ellie Krieger. Chocolate S'more Bread Pudding Recipe. Preheat the oven to 300 degrees F. For the chocolate custard: Place the egg yolks, whole eggs and sugar in a medium bowl.
In a medium saucepan, heat the cream over medium heat until hot, but not boiling. Gradually whisk the hot cream into eggs, then stir in the chocolate until melted. Pour the custard mixture through a fine-mesh sieve. Place the challah in a large bowl; pour the custard over and set aside. For the chocolate toffee: Line a large rimmed baking sheet with a nonstick silicone mat.
In a large skillet, combine the sugar, butter and cream. Stir 1 1/2 cups marshmallows and the chopped bittersweet and semisweet chocolates into the bread mixture. To serve, spoon the bread pudding onto plates and sprinkle with crumbled graham crackers. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Chocolate Mousse Recipe. Chocoholics Beware. One spoonful of this Chocolate Mousse and you will be hooked forever. It is what you could call a grown up chocolate pudding. A simple yet elegant dessert. While it uses only a few ingredients, its chocolate flavor is rich and its texture is silky smooth, airy, almost foamy. Now, there are chocolate mousse recipes that simply involve folding whipped cream into melted chocolate. To make a classic chocolate mousse, start by melting chocolate with a little coffee and butter. This chocolate mousse can be used to fill cakes or tarts.
Pastry Cream Recipe. Pastry cream, also called Creme Patissiere, is a rich, thick and creamy custard made from a mixture of milk, eggs, sugar, flour and cornstarch (corn flour). Vanilla, liqueurs, chocolate, coffee and fruit purees are some complementary flavorings that can be added to the cream. If a lighter pastry cream is desired, a little whipped cream can be folded into the pastry cream once it has thickened and cooled. Pastry cream is classified as a filling. It has a smooth and creamy texture that is a staple in pastry kitchens. It is used to fill all sorts of cakes, tarts, cream puffs, eclairs, Napoleons, and other pastries. A pastry cream is similar to a custard in that it is cooked on the stove and must be stirred constantly to ensure that it does not curdle, resulting in small pieces of cooked egg in the cream.
Once made, it is best to immediately cover the surface of the cream with plastic wrap as this will prevent a skin from forming on the top of the cream. Apple Cinnamon Wontons a la Mode. Raspberry Mousse Recipe. Hallonmousse. Iso Raspberry Mousse Recipe For Cake Filling - CookingLight.com Community. I'm not sure what recipes come to mind, but I always think of this one when I think of Raspberry Mousse. It got 5 stars at BHG Source: Better Homes and Gardens Prep: 45 minutes Chill: 6 hours Bake: 25 minutes Ingredients 1 cup all-purpose flour 2 tablespoons cornstarch 1-1/4 teaspoons baking powder 1/4 teaspoon salt 4 egg yolks 1/2 cup sugar 3 tablespoons water 1 teaspoon lemon juice 4 egg whites 2 cups frozen lightly sweetened red raspberries, thawed 1/4 cup sugar 1/4 cup orange juice or orange liqueur 1 envelope unflavored gelatin 3 cups whipping cream 3 tablespoons sugar 3 cups fresh red raspberries Directions 1. 2. 3. 4. 5. Make-Ahead Tip: Bake and cool cake. Chocolate Sauce Recipe.
Who doesn't love pouring warm chocolate sauce over a bowl of cold vanilla ice cream or using it as a dip for fresh strawberries? Defining Chocolate Sauce doesn't do it justice for strictly speaking it is a pourable liquid of melted chocolate, cream and sometimes butter that is usually sweetened with sugar and flavored with extracts, liquors or liqueurs. Sounds nice but what this doesn't say is that if you use a high quality silky smooth semisweet chocolate, rich cream, a little sugar, and good flavoring you will have a delectable sauce that beats anything out of a jar.
Chocolate is the dominant flavors in this recipe, so use a good quality chocolate that you enjoy eating out-of-hand. When choosing chocolate, look for one that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful 'snap' when you break it into pieces.