This classic French dessert is not only incredibly delicious, it's one of the easiest desserts to make. And that's always a winning combination! It's blackberry season here in Washington State and as usual the harvest is abundant. The grow practically everywhere and … Continue reading →
Traditional Spotted Dick (English Steamed Currant Pudding with Vanilla Custard)
"Spotted what?" I hear you. That's the most common question from the snickering lips of Americans the first time they hear the name of this legendary British dessert. I was among that giggling crowd when I first moved to England for a 7-year stint, being quite naive to … Continue reading →
Classic English Custard (Crème Anglaise)
Custard serves two basic culinary purposes: Either as a thick pastry cream (crème pâtissière) or a thin dessert sauce for pouring (crème anglaise, French for "English cream" because of its popularity in English desserts). The difference between the two is its thickness and … Continue reading →
Pumpkin Eggnog Cake with Eggnog Custard Sauce
Thank you to Clever Girls and Bob's Red Mill for sponsoring this post! I can't praise this cake enough. It is perfection. The texture is exquisite and the flavor is so wonderful. It's fantastic on its own, but when served with the eggnog custard sauce it not only … Continue reading →
Classic Lemon Meringue Pie
Lemon custards, puddings and pies have been made and enjoyed since the Middle Ages. Meringue came on board some time during the 1600's and then, in the 1800's, Swiss baker Alexander Frehse came up with the brilliant idea of combining the two - lemon and meringue - to make … Continue reading →
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