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Recipe Flag: Dessert

Chocolate Pumpkin Dessert

Written by hammond on .

Chocolate Pumpkin Dessert Recipe

Chocolate Mixture Ingredients:
1.8 oz/50 g Butter
14.1 oz/400 g Milk Chocolate
3.2 oz/90 g Condensed Milk
9.9 oz/280 g Pumpkin Paste

Fig Pie

Written by hammond on .

Fig Pie Recipe Delight
10 “/ 26 cm Pie ring/ Pan
Pie Crust Ingredients:
7 oz/200g Butter
3.5 oz/100 Powdered Sugar
1 Large Egg Room Temperature
1 Tsp Vanilla Extract
10.6 oz/300g Sifted Flour

Chocolate Nut Bars

Written by hammond on .

Chocolate Nut Bars Recipe

Ingredients:
14.1 oz/450g Chocolate
5.3 oz/150g Butter
17.6 oz/500g Condensed Milk
9.9 oz/280g Biscuits
7.8 oz/220g Dried Figs
3.5 oz/100g Walnuts
2.8 oz/80g Toasted chopped pecans

Blueberry Soufflé

Written by hammond on .

Blueberry Soufflé Recipe!

Ingredients:
4.2 oz/120g Blueberries
0.7 oz/20g Sugar
0.2 oz/5g Cornstarch
1/2 Tablespoon Water

3 Large Egg Whites
0.7 oz/20g Sugar

Crème Caramel

Written by hammond on .

Creme Caramel Recipe
Crème Caramel, Easy & Quick Crème Caramel Recipe, Smooth & Creamy texture,

Caramel Ingredients:
8.8 oz/250g Sugar
1 tbsp Water
Pinch of CreamTartar(Optional)

Steps:
1-In a saucepan, combine water,sugar, and cream tartar
2-Place it on medium high heat.
3-Once the sugar caramelize, gently swirl, do not stir
4-As soon as it turns dark golden brown, remove from heat
5-Pour into individual ramekin(custard) cups (Be careful it’s extremely hot)
6-Set the cups in a baking dish

Custard Ingredients:
6 Large Eggs Room Temperature
3.5 oz/100g Sugar
1 Tsp Vanilla Extract
500 mL Milk

Gluten-Free Pomegranate Refreshment Dessert

Written by hammond on .

Gluten-Free Pomegranate Refreshment Dessert Recipe, Smooth and Delight Dessert

Ingredients:

2.1 oz/60g Sugar
600 mL Pomegranate Juice
1.3 oz/36g Corn Flour
3 Large Egg Yolks
300 mL Heavy Cream
2.1 oz/60g Sugar

CPastry