Apricot-Almond Clafoutis: a french custardy pancake with sweet summer fruit. Comes together in minutes!
Rose or Caramel Pudding Cake
Basics of baked custard; how to make it perfectly smooth and options for enriching and flavoring
cherry-berry bars with brown butter & thyme: the perfect dessert for summer's fruit abundance.
Rhubarb and berry custard bars - The cake I baked to celebrate my birthday and my upcoming book
Strawberry Swirl Custard Ice Cream
Chilled chocolate custard pots with a layer of peanut cream and topped with caramelised bananas
Portuguese Egg Flan
Chocolate muffins made with a unique pudding method that yields super soft and tender muffins
Almond sponge cake, soaked with almond rum syrup, filled with dulce de leche custard with hazelnut almond praline, and covered with toasted hazelnut marzipan.
To commemorate Julia Child's 100th birthday--Floating Islands.
Poppy seed breakfast buns
Nutmeg custard - Peach tart
Almond Custard Pie with Lavender Syrup. A decadent summertime treat.
Very Vanilla Ice Cream - because 'plain' is not a flavor!
Blackberry Ice Cream with Amaretto
Apple Crumble Cake with brown sugar & vanilla bean custard
Mixed Berries Custard Tart.
We'll be serving this Dulce De Leche Ice Cream Pie with a Bacon & Graham Crust in honor of National Ice Cream Day!
Raspberry, lime and coconut milk custard.
If you haven't heard of nanaimo bars, you need to: a layered bar with the flavors of graham crackers, coconut, chocolate and custard
Éclair Mini Bites, gluten-free. Filled with custard, topped with chocolate ganache. Magically delicious.
Browned-Butter Pecan Ice Cream - the classic favorite, done right!
very vanilla custard-free ice cream
White balsamic custard tart with fresh berries
No baking makes for a simple and luscious honey-lemon custard. Just steep and let sit while you chill.
Crema de Zahar Ars - A Romanian Caramelized Sugar Cream Cake. Much like a flan.
Crème Brûlée a luscious dessert made even better subtly flavoured with black liquorice and served with caramelized figs flavoured with splash of Sambuca and vanilla. Garnished with toasted walnuts.
Strawberry Custard Tart!
Charlotte Chantilly Aux Framboises. It is light as a cloud and full of raspberry flavour.
This trifle serves 6 – 8 people, and is easily doubled for a crowd. It can be made in glasses if you prefer individual portions – though that’s less dramatic than a glorious billowing bowl.
Chocolate cornets - To eat from the fat or skinny end ?
Donut holes filled with Nutella
Olive Oil Ice Cream Recipe (In French)