Three Easy French Desserts You Can Make For Dinner Tonight
Here are three fine examples of what you will find the dessert, if you were eating at a Frenchfriend’s house. Each of these is
Made with five or less ingredients, all of which you are likely to have on hand.
Require less than 20 minutes preparation time.
Will satisfy both with their elegant presentation and with their good taste
Creme caramel
1 1/3 cup sugar, divided
3 cups milk
1 teaspoon vanilla
4 large eggs
To make the caramel, place 2/3 cup of sugar in a small saucepan and wet with just enough water to dissolve it (about 1 EL). Heat over medium heat, shaking pan occasionally. The sugar will cook for a while until it starts to brown. Once it begins to turn brown, remove it from the heat and pour the caramel into 6 ramekins.
In another saucepan, heat the milk with the other 2 / 3 cup sugar until it reaches a boil. Stir in vanilla. In a sturdy bowl beat the eggs until light. Whisk in the hot milk slowly to prevent coagulation of the eggs. Whisk thoroughly mixed.
Pour (or ladle, ifthis works better for you) the milk mixture into the bowl on the caramel. Put all 6 ramekins in a large furnace refractory form. Fill the bowl with water to about 2 / 3 the height of the ramekins.
Gently at 300 ° C preheat. Bake for 40 minutes to an hour (baking time may depend on the dishes used by the). The water should not boil during baking. The cream is ready when they are formed, which you can check by using a knife.
Let the cream cool completely, then cover with plasticwrapped in their ramekins and refrigerate until serving time. To serve, run a knife on the outside of each cream, as you turn left on a dessert plate.
Makes 6 servings.
Petits pots de creme au chocolat
1 cup half and half
7 ounces dark chocolate, chopped
3 tablespoons strong coffee (you can charge) caffeine
3 eggs
2 tablespoons cognac (or replace it with two tablespoons of coffee
Bring the little half and half on fire for cooking. RemoveStir from heat immediately and stir in the chocolate. Let rest for a minute to melt the chocolate, then smooth. Stir in the coffee and mix until smooth again.
Beat the eggs until thick and lemon colored – about two minutes with an electric mixer. Add them to the chocolate and mix well with an electric mixer if you wish. Add the Cognac and mix again, until totally combined.
While it is still hot, pour the liquid into small dessertCups.
Refrigerate for at least two hours and even overnight if you wish. Serve cold and within 24 hours.
For 6 petits pots
Pommes Bonne Femme – French apples
6 cooking apples (Pink Lady give delicious results)
3 tablespoons butter, softened
3 tablespoons brown sugar
1 teaspoon cinnamon
1 / 4 cup cream
toasted slivered almonds and red currant jelly (optional)
Remove the core from each apple leaving them in total (an Apple coreris of course convenient for them, but a paring knife will work if you carefully cut). Put the apples together in a baking dish.
The butter, sugar and cinnamon and spoon the mixture into the cored apples. Add two tablespoons of water into the baking pan in a 400 ° C oven for one hour. Bake until they are soft (may take longer if the apples are large).
Serve warm and drizzled with cream and a sauce on the bottom of the casserole dish. For an authentic touch of French, sprinkled withAlmond leaves and add a dab of jelly.
Makes 6 servings
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