Fresh Fruit Tart with Crème Pâtissière
Don't let the term Crème Pâtissière or Pâte Sucrée scare you off from making this recipe! It is easy to make and delicious, the French knew what they were doing when they created these classic recipes! Delicious!
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Fresh Fruit Tart with Crème Pâtissière
Don't let the term Crème Pâtissière or Pâte Sucrée scare you off from making this recipe! It is easy to make and delicious, the French knew what they were doing when they created these classic recipes! Delicious!
View Recipe
Vanilla Creme Brulee (GF) (V)
Makes 5 – 6 oz servings but can be adjusted as needed depending on the size of the ramekins you are using. The recipe is for vanilla creme brulee but the recipe can be flavored with other ingredients. Substitute the vanilla or in addition to but follow these guidelines – Total liquid addition – no more than 3 oz Total puree addition – no more than 1/2 cup Keep in mind if adding more liquid to the unbaked custard mix the end result of the baked custard will vary with more volume of the additions. Steeping ingredients such as cinnamon stick or lavender in the cream will impart the flavors without adding extra wet ingredients to the custard mix. Give it a try with other flavorings.
View Recipe
Vanilla Creme Brulee (GF) (V)
Makes 5 – 6 oz servings but can be adjusted as needed depending on the size of the ramekins you are using. The recipe is for vanilla creme brulee but the recipe can be flavored with other ingredients. Substitute the vanilla or in addition to but follow these guidelines – Total liquid addition – no more than 3 oz Total puree addition – no more than 1/2 cup Keep in mind if adding more liquid to the unbaked custard mix the end result of the baked custard will vary with more volume of the additions. Steeping ingredients such as cinnamon stick or lavender in the cream will impart the flavors without adding extra wet ingredients to the custard mix. Give it a try with other flavorings.
View Recipe