Luscious Creamy Desserts

Luscious Creamy Desserts

Lori Longbotham

Language: English

Pages: 159

ISBN: 0811855627

Format: PDF / Kindle (mobi) / ePub


Ready for melt-in-your-mouth goodness? These scrumptious recipes are the latest mouthwatering morsels from Lori Longbotham, author of the successful Luscious Desserts series. This volume is filled with secrets of how to make rich, creamy cakes, puddings, frozen desserts, and more. The recipes celebrate that wonderful soft texture, but also contrast it with crisp additions of pralines, cookies, and nuts. For beginning bakers, Custard and Caramel 101 offers a basic guide laden with tips and techniques, making preparation as simple and quick as possible. Better-than-Classic Butterscotch Pudding, Lemon and Ginger Brioche Bread Pudding, and Grand Marnier Pots de Crème are just a few of the inventive goodies that are guaranteed to become the new comfort foods.

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Add the sugar to the butter and, with an electric mixer on medium speed, beat until the mixture cools to room temperature. Add the eggs one at a time, beating well after each addition. On low speed, add the flour mixture alternately with the crème fraîche in 3 batches, beating until just combined after each addition. Beat in the vanilla. Transfer the batter to the pan and smooth the top with a rubber spatula. S T E P 5 Bake for 1 hour and 5 to 10 minutes, or until a wooden pick inserted in

Tarragon Cup Custard 72 Better-than-Classic Butterscotch Pudding 75 Coconut Rice Pudding Parfait with Mango and Basil The Butterscotch Pudding (page 72) is not only creamy, it has a rich real butterscotch flavor, and what’s better than butterscotch? Another cozy dessert is the very tropical Coconut Rice Pudding Parfait with Mango 76 Luscious Crème Brûlée and Basil (page 75). The flavor combination 78 Classic Crème Caramel is excellent, it’s very easy to make, and the 79 Grand

freeze according to the manufacturer’s instructions. Transfer to a freezer container and freeze for at least 2 hours before serving. S T E P 5 To serve, spoon the ice cream into serving bowls or stemmed glasses. 97 cr eamy froze n des se rts roasted banana ice cream with pecan praline S ERVE S 4 TO 6 You might very much enjoy adding chunks of bittersweet chocolate along with the praline. Either way, you could serve the ice cream with Chocolate Sauce (page 140). The pieces of praline

chocolate, finely chopped 4 large egg yolks 2 cups chilled Custard Sauce (page 132) 2 tablespoons finely ground Praline (page 144) for garnish medium saucepan over medium heat. Remove the pan from the heat and whisk in the chocolate. Let stand for 2 minutes, then whisk until smooth. S T E P 2 With an electric mixer on medium-high speed, beat the egg yolks and sugar in a medium deep bowl for about 4 minutes, until thick and pale. Reduce the speed to low and slowly

dark brown. Not burned, but dark brown, and fantastically bittersweet. The only other things to watch for with caramel are not cooking it long enough or cooking it for too long. You want it to be a nice dark brown, not a pale beige; undercooked caramel will be too sweet and won’t have that great caramel flavor. If it gets too dark, though, it can burn. Just take it slowly, keeping your eyes on the caramel and the sides of the pan, and test for color on a white plate when you think it’s close

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