CookEatShare is also available in English

¡La cocina más grande del mundo!

Todas las recetas » Custards

	EGGY BREAD PUDDING (Bread Leche Flan) It's the best way to utilize old or leftover bread. So yummy! Please subscribe to my YouTube cooking channel…	MARIA LOURDES LIPARDO AYUB Diciembre de 2018 Avanzado	1 voto 1 evaluación 1 comentario 10858 views
	Cherry Chocolate Amaretto Clafoutis My version of a classic, rustic, French crêpe batter dessert. Can also be made with 6 x (1 cup / 250ml)…	Foodessa Julio de 2017 Profesional	1 voto 2744 views
	CREME CARAMEL flan - Paris Bistro style Creamy luscious custard flan reveals its jiggly personality. A syrupy, sweet, dark amber character lulls the…	Foodessa Mayo de 2017 Profesional	1 voto 2696 views
	Baked Pumpkin Custard with Nutmeg Pie "Crisps" If baking a pie seems too intimidating, then this variation on the traditional pumpkin pie is just right for…	Robyn Savoie Noviembre de 2013 Avanzado	2 votos 1 evaluación 1 comentario 5404 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 Enero de 2012 Profesional	1 voto 1761 views
	Delicious Egg Custard!!! This is a delicious and comforting dessert. With Love, Catherine xo	Catherine Pappas Diciembre de 2011 Intermedio	2 votos 1972 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 Diciembre de 2011 Profesional	1 voto 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 Noviembre de 2011 Profesional	1 voto 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 Noviembre de 2011 Profesional	1 voto 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 Noviembre de 2011 Profesional	1 voto 2159 views

« 1 2 »