Custards

13 posts

Chocolate Mousse

Chocolate mousse is one of those delicious treats that can be used in multiple ways. Chill it down and use it to finish a cake, freeze it for a treat on extra hot days, or just eat it as-is for a silky smooth, rich dessert.  Whatever you choose, you can’t […]

Crème Caramel

A few years ago, my modern Crème Caramel was featured in So Good Magazine.  Today I offer you my recipe for traditional Crème Caramel.  While the custard itself is similar to Crème Brûlée, this delicious concoction is topped with soft caramel instead of crunchy sugar. Print Crème Caramel A classic […]

tarte au citron

Lemon Curd

Lemon curd is one of those staples I like to keep on hand.  I love the tartness of this easy-to-make, vibrant custard made from simple products.  Lemons are great in any season and a perfect base flavor for almost any dessert.  Some of my favorite applications include cookie fillings, citron […]

Creme Caramel

Creme Caramel

For their July 2013 issue, So Good.. the magazine of haute patisserie challenged four chefs from around the world to re-imagine a classic creme caramel.  I was honored to be featured alongside pastry gods Gregoire Michaud (Hong Kong), Miguel Serra (Asturias), and Ryosuke Sugamata (Tokyo).  Re-inventing crème caramel is no small […]

cream puffs

Whiskey Pastry Cream

I enjoy a good celebration, especially when there is delicious food for the occasion.  These profiteroles fit that bill nicely.  With their crisp shell and profoundly flavored fillings, they complement any party.  There are plenty of blogs out there focused on pâte à choux, so I will focus on a […]

Coconut Pastry Cream

Don’t you wish you were at the beach right now, sipping a frosty drink?  If an island vacation isn’t in the cards, recreate that relaxed, tropical feel with sweet and tangy pineapple.  Combine the flavors of fresh roasted pineapple with toasted coconut, and you have a tart sure to please any […]

banana pudding

Banana Pudding

Desserts have an such an uncanny ability to transport us to the past that I often find myself competing with “the way Mama made it.”  Banana pudding is one of those traditional Southern favorites that people just don’t want to change.  While there is classic homeyness in that thick, bright […]

Panna Cotta

One of my colleagues and I supervise an extracurricular club at Le Cordon Bleu for students who are interested in furthering their pastry knowledge.  Recently, we had an event where we discussed plating and flavors in the modern eatery based on panna cotta.  All of the students’ creations had to include black plums and […]

Grapefruit Marmalade

Jellies, jams, and all of the in-betweens just can’t compete with marmalade.  Marmalade has the most natural ingredients, lending it an extra kick from real frut tast.  One of my favorite combinations is candied meyer lemon peel marmalade served alongside chocolate cake and pistachio ice cream.      Recently, I decided to try […]