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Maple Pots de Crème with Almond Praline

Maple Pots de Crème with Almond Praline



  • 2 tablespoons sliced almonds
  • 1 teaspoon light corn syrup
  • Pinch of coarse kosher salt


  • 2 tablespoons (packed) dark brown sugar
  • 1/8 teaspoon imitation maple extract
  • Pinch of coarse kosher salt
  • 1 1/2 cups heavy whipping cream

Recipe Preparation


  • Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.

  • Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD Can be made 4 days ahead. Store airtight at room temperature.


  • Preheat oven to 325°F. Arrange four 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.

  • Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.

  • Sprinkle praline over custards.

Recipe by Lori Longbotham,

Nutritional Content

One serving contains: Calories (kcal) 518.7 %Calories from Fat 72.0 Fat (g) 41.5 Saturated Fat (g) 23.3 Cholesterol (mg) 438.0 Carbohydrates (g) 32.6 Dietary Fiber (g) 0.4 Total Sugars (g) 27.2 Net Carbs (g) 32.2 Protein (g) 6.5 Sodium (mg) 114.9Reviews Section

2019 - here we go!

Wow! We’re already a full week into 2019, and I’ve baked barely a thing, much less written a blog post. After the busy-ness of the mid-November through Christmas hustle and bustle, I’ve been taking a little stay-cation and easing into the New Year. You know - tidying up the house, putting away holiday decorations, starting some financial summaries for tax time (THAT’S vacation you ask??), working on a jigsaw puzzle, going for my walks and contemplating the weeks and months ahead.

I recently learned that in France it’s not proper to wish anyone Happy New Year until January 1st and then you have the entire month to express that particular wish. But come February 1st - nuh-uh, not allowed. So I still have plenty of time, right? Happy New Year everyone!!

At the start of a new year it’s fun to go back over the past year and look at various projects completed and goodies baked. Here are just a few.

My current favorite cookie - Raspberry almond thumbprints

Maple pots de crème with maple walnut shortbread

Quiche Lorraine -mmmmm good!

Raspberry pistachio spirals and chausson aux pommes

Pistachio orange cakes with orange honey Swiss meringue buttercream

Caramel apple tarte

Cheesy gougères

Blueberry custard buns

Melt-In-Your-Mouth chocolate cakes/white and dark ganache

And Let’s not forget the ever favorite croissant aux amandes

Just before Christmas I returned to Sur La Table here in Grand Rapids as Pastry Chef Instructor. So far, so good - macarons, croissants, cast iron desserts (tarte tatin, cherry/chocolate bread pudding, bananas foster) - and more to come in the upcoming weeks. Each month’s schedule almost always has macaron and croissant classes, with seasonal variations in the other baking topics offered. Just visit Sur La Table’s class page to see what’s on the calendar. While the chef instructor schedule isn’t posted until a week ahead, chances are I’ll be teaching a decent percentage of the baking and pastry related classes. Hope to see you there!

So what might 2019 bring? As I age and we experience the loss of the generation before us as well as some of our own generation, it becomes more and more clear how important it is to enjoy each day, take care of ourselves, revel in the company of family and friends and remain upbeat about the future and all that we have. As Steve often says “life is short - go to Paris”.

And of course, here’s to many new baking adventures (sorghum flour anyone?), continuing to learn and teach others this craft that I’ve come to love so much.

Creme, mousse, sauce

Flans à la pistache sans gluten - cuisson vapeur. Pâte de praliné pur cru, amandes et noisettes de Philippe Conticini. 7 pâtes à tartiner pour ceux qui naiment pas le Nutella. Mint Julep Flavored Desserts - Mint Julep Recipes for Derby Day - Delish. Get your fill of southern comfort flavors with bourbon, mint, and pecans.

In medium bowl, whisk 1 cup flour, 2 teaspoons baking powder and 3/4 teaspoon salt. In large bowl, whisk 6 tablespoons melted butter, 1 3/4 cup packed light-brown sugar, and 1 tablespoon bourbon and 2 teaspoons vanilla extract. Stir in 2 lightly beaten eggs. Add flour mixture and 1 cup coarsely chopped pecans and stir until combined. La crème de marrons, c'est trop bon : 25 recettes gourmandes. La crème de marrons, c'est trop bon : 25 recettes gourmandes. Yummy DIY – The Easiest Homemade Nutella Recipe. Homemade Bailey’s Irish Cream — Homestead and Survival. Lemon curd, lemon quoi ? Caramel au beurre salé (à tartiner) Honey Lemon Orange Curd + Nourished Kitchen Cookbook Giveaway - My Heart Beets.

If you’re a fan of traditional foods, chances are you’re already familiar with Jenny McGruther’s blog, The Nourished Kitchen.

Today, Jenny is letting me share a recipe for honey lemon orange curd from her latest book, The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle. She’s also giving one lucky reader a copy of her new book – just enter the giveaway below! This citrus curd has a smooth, creamy and buttery texture. Jenny describes the curd as “almost ethereal in texture, this dish combines the vibrant flavors of orange and lemon with the sweet softness of honey.” She uses the curd as a spread for biscuits or as a dip for berries. Like all of of the recipes in Jenny’s cookbook, this fruit curd is simple and delicious. What I love about The Nourished Kitchen is not just the easy-to-make gourmet recipes, but the philosophy behind it. This beautiful book is filled with recipes that come from the earth. Giveaway available to US residents and 18 years and older.

Nutella cru fait maison. Verrines citron mascarpone. Caramel au beurre salé (à tartiner) Mousse aux agrumes (orange-citron) - artculinaireetcitationsberberes. Bonjour Une bonne mousse légère comme un nuage d été ,acidule aux saveurs d agrumes ou l orange se lie au citron pour doubler notre plaisir gourmand .

How to Make Honey Butter – Whipped Honey Butter. How to Make Honey Butter When you generally eat simplistically, it's fun to have some different butters and spreads to "dress up" a meal.

Variations autour du tiramisu en 20 recettes. Brown Sugar Balsamic Strawberry Sauce Recipe. Dairy Free Caramel Sauce Today’s post is from Carol at Ditch The Wheat.

As a fan of her popular book, Indulge: 70 Grain Free Desserts, I invited her to share this simple dairy free caramel sauce recipe from the book. I like how Indulge offers a wide variety of both almond flour and coconut flour recipes and everything from apple fritters to tea cookies. Many of the recipes (but not all) are suitable for the SCD/GAPS diet and all of the recipes are paleo-friendly. This dairy free caramel sauce recipe was made to make it easy for you to remember it.

You start with coconut oil, double the amount for the next ingredient and then double the amount for the next ingredient. Variations autour de la crème brûlée. Spiced Honey Coconut Spread. Chocolate Pudding Mousse Pots de Creme Recipes - Chocolate Dessert Recipes - Delish. Dig into toasted coconuts and melted dark chocolate adorned with crystallized ginger that will set perfectly on the dinner table, and even better in your stomach. 2 (14-oz) cans coconut milk8 egg yolks1/2 cup sugar3/4 cup dark chocolate2 Tbsp crystallized ginger, finely chopped Heat oven to 300°F.

Arrange eight (6-oz) ceramic or ovenproof ramekins in a baking dish with sides at least 2 inches high. Heat coconut milk over medium heat until steaming. Be careful not to heat too quickly or the milk will scorch the bottom of the pan. Place baking dish on the middle rack of the oven. Serve hot or cold. Homemade Coconut Butter. Lately I have been OBSESSED (that needed all caps for sure) with coconut butter.

I eat it by the spoonful, put it in smoothies, bake with it, drizzle it on fruit, use it as a sandwich spread, saute veggies with it and more. Coconut butter is made up of the kind of fat that is good for you and your heart (just like avocado). Coconut butter is not coconut oil and surprisingly tastes much different. The taste reminds me of a candied coconut and let me just say it is freaking amazing. The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate. December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life.

I promise. And you don’t even need any fancy kitchen gadgets. Patience and a bit of elbow grease are required, but we always need those in the kitchen, right? This amazing discovery was made by the famous French chemist, Hervé This, who is also known as the man who unboiled an egg. Since the recipe has only two ingredients, it all comes down to the quality of the chocolate you use. Petites crèmes à la crème de marrons. Mousse à la crème de marrons et aux marrons glacés. Mousse à la crème de marrons facile et délicieuse. Recette de Mousse au chocolat sur base de pâte à bombe. Chocolate avocado mousse. I am a huge fan of avocados.

I will eat them plain, with salt or in any other kind of dish. The idea of avocados as a sweet treat is relatively new to me, but I discovered the concept while using the Practical Paleo cookbook by Dianne Sanfilippo. She has a simple chocolate mousse recipe that we loved. I have adapted my recipe from hers and added my own twist. Cinnamon French Toast Panna Cotta (Dairy-free, Paleo) Stupid Easy Paleo. My new ebook, The Paleo Athlete, is now available !

Dial in your performance, get stronger and improve body composition for any sport with a real food approach. Includes pre- and post-workout nutrition and competition day strategies! Cinnamon French Toast Panna Cotta is a riff on a traditional Italian panna cotta, but mine is dairy-free. Usually panna cotta is made from a combination of milk, cream, sugar and gelatin—creamy with a slightly firm texture. Homemade Almond Butter Recipe from Nourishing Traditions. Honey And Cream Taffy Recipe. “I don’t know any princess stories . . . . . but I know a Slippery Weasel Story.” He’d been deflecting our requests for a bedtime story for months, or so we thought.

Finally, we called his bluff. Homemade Vanilla Extract. Picture this – you’re in the grocery store and your healthy chocolate chip cookie recipe calls for pure vanilla extract but you’re trying to save money on groceries and the imitation vanilla is much cheaper. What do you do? Good news. You never have to choose between pure vanilla extract and imitation vanilla extract again. By following this simple recipe, you will learn to make your own homemade pure vanilla extract for less than the cost of the store bought imitation.

How to Make Maple Syrup. Maple syrup is a delicious, healthy alternative to refined sugar, and is enjoyed on the table as well as in many recipes. It is simple to make maple syrup in the backyard, though once bitten by the sugaring bug, many go on to expand their operations! Maple Syrup Step #1: Identify Maple Trees and Wait for the Right Temperature Range There are many species of maple trees. The sap gathered from all of them can be boiled down into syrup. Read more about Maple Tree Identification. Most syrup is produced in the northern states, but can be made as far south as Tennessee. Old Fashioned Caramel Icing Recipe. La Bretagne en recettes. La Bretagne en recettes.

La Bretagne enchante nos yeux par la beauté de ses paysages, de ses ports de pêche, de ses villages typiques, mais elle enchante aussi notre palais par sa gastronomie et ses produits du terroir ! En Bretagne, les recettes sont simples : de la farine, des oeufs, et puis du beurre du beurre du beurre (salé bien-sûr !). La Bretagne en recettes. All Natural Toasted Coconut Butter. Oh my dear friends, have I got another amazing non-recipe for you! After making Raw Cashew Butter the other day, I decided to try my hand at making Toasted Coconut Butter. Talk about a totally different experience: this one came together in minutes, if not seconds.


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Vanilla or Chocolate Petit Pot (French pudding)

Here is a dessert you should never buy at a grocery store. It’s impossible to mess up.
This recipe is made with fresh ingredients. You can keep for 4 to 5 days in the fridge.

Vanilla Pudding

  1. Cut the vanilla bean in half and scrape out the seeds
  2. Add the seeds and the emptied vanilla bean pod in the milk
  3. Bring the milk to a boil.
  4. In a bowl, whisk the egg yolks and the sugar
  5. Pour the warm milk on top of the eggs, mix well but don’t whisk too hard (you don’t want to make a foam).
  6. Pour the custard in some ramequins, depose the ramequins in a baking pan, add hot water in the pan until you reach halfway up the ramequins
  7. Put in oven 180ºC (350ºF) for 50 mins.
  8. Turn off the oven and leave them inside to cool. Reserve in the fridge for at least 2 hours.

Chocolate Pudding

For the chocolate version at step 5, pour the warm egg/milk mixture over the chocolate and whisk. Then follow the remaining steps.