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	Brown Sugar Caramel Souffles I first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate)…	Syi Apr 2012 Advanced	1 vote 1930 views
	Chocolate Whiskey Cake Perfect anytime but mostly made on St. Patricks Day so indulge with an alcoholic delicious moist cake everyone will love!	Claudia lamascolo Mar 2012 Professional	1 vote 6005 views
	Muffin CEREAL tops-EXTEND BATTER for 12 into 24 with Amaretto-Nut-Chocolate-Dulce de Leche interiors An aromatic muffin batter with…	Foodessa Feb 2012 Professional	1 vote 1717 views
	Cheeky Chocolate Tarts with Almond Crust A handy recipe to use up leftover chocolate, as these tarts can be frozen and eaten when you please :-) Sub…	Hungry Jenny Jan 2012 Intermediate	1 vote 1801 views
	Mocha Amaretto crème brûlée Almond crunch Voila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little…	Foodessa Jan 2012 Professional	1 vote 1761 views
	CARAMEL - COFFEE custard pastry cream This smooth custard pastry cream loves to be layered within a chocolate cake ;o) Tip: If short on…	Foodessa Dec 2011 Professional	1 vote 3269 views
	SABAYON... ‘Zabaione’ / ‘Zabaglione’ cream An Italian, light custard cream principally based on egg yolks, sugar and an added sweet wine such as “Marsala’…	Foodessa Nov 2011 Professional	1 vote 3335 views
	Crème CHANTILLY cream A classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated…	Foodessa Nov 2011 Professional	1 vote 1585 views
	PASTRY CREAM custard Italian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a…	Foodessa Nov 2011 Professional	1 vote 2159 views
	basic CUSTARD...aka crème anglaise (Vanilla custard) A custard that develops into a thinner, velvety, smooth cream. It can stand alone as a classic spooned…	Foodessa Nov 2011 Professional	1 vote 2135 views

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