Treat yourself with this mini dessert that is perfect for any occasion. It takes minimum time to make and looks fabulous. Fruits can be fresh or frozen, don’t worry : it will taste the same. This fresh whipped cream with blackberries will be perfect with a cafe gourmand!
Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into…. Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel. This Vanilla creme brulee is very easy to make if you follow all the steps correctly.
It will perfectly complete your cafe gourmand if the crème brûlée is served in small ramekins.
Look at this short video on a creme brulee “drama”! 🙂
Vanilla Crème brûlée
Use vanilla extract instead of vanilla bean, if you don't have vanilla bean. You could add 2 Tbsp. of rum into the cream if desired. If you don't own a blow torch, you can always use your broiler as well. You will need to move the top rack in your oven up as high as it will go.
1 hour 30 minutes
Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
Add the cream a little at a time and stir. Remove the scum with a tea spoon.
Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
Before serving, cover each cold creme brulee evenly with sugar (1 tsp).
Caramelize using a propane torch.
If you don't have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)
My version of Normandy Apple Pie, with calvados and sour cream, of course.
Normandy Apple Pie
Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.
Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.
Arrange the apples slices in an overlapping spiral pattern.
In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.
Pour the mixture over the apples.
Bake for another 15 minutes.
Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.
Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.
You will love this walnut pie with plums.
“All prunes are plums, but not all plums are prunes. When dried, plums are called prunes, but the prune fruit comes from a different type of plant than plums.”
Whatever you call them, they’re the best combination with walnuts! 🙂
Walnut pie with plums
Preheat oven to 380 degrees F. Generously butter a skillet.
In a medium bowl combine butter and sugar together and beat until creamy.
Add eggs, flour, baking powder and mix until the batter is smooth. Add ground walnuts and mix.
Scrape the batter into the skillet and smooth the top with spoon. Lay slices of plums and walnuts halves on top of your pie.
Bake for 40-45 minutes. (Check often last 5-10 minutes).
This Cranberry cake is a perfect tea time treat for tea lovers. There’s always time FOR TEA and there’s always ROOM FOR CAKE.
Preheat oven to 380ºF. Grease and flour a cake pan.
Beat eggs and sugar with mixer until slightly thickened. Add melted butter and mix well.
Stir in the flour and baking powder.
Add the cranberries and stir gently. Pour or spoon batter into the prepared pan.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool.
If desired, dust with confectioners sugar.