This is a recipe I developed for Tilia‘s dessert menu. Steven Brown, the chef/owner wanted a turbo charged version of the butterscotch pudding from his childhood. We went with a Pot de crème, which is essentially as decadent as creme brulee, without the crack of caramel resting on top. The texture is like silk and the taste is lightly sweet, with just a slight bitter edge from the burnt sugar in the butterscotch. Cooking the butter and brown sugar together until it is smokin’ hot (and I do mean smoking) is the key to the flavor. If you don’t bring them to the brink of burning the pudding will be way too sweet for my taste. The crème fraîche (young sour cream) is unsweetened and the perfect balance for the pudding. If you don’t happen to live near Linden Hills (a small village of a neighborhood in Minneapolis), where you can order this at Tilia, you can now make it at home.
This is a wonderful tart filled with vanilla custard. It’s one that you’ll find in every patisserie in Paris, but have likely never come across here in the states. Its rustic simplicity it exactly the kind of pastry I love. It’s really quite easy to create; a tart dough (this recipe uses a bit of potato flour, which makes it even more tender, because there is less gluten to get excited and tough) that goes up the sides of a ring mold baked with a pastry cream. I added raspberries to give it a bit more character, some tartness and they’re just pretty. (more…)
This quintessential southern dessert is found on the back of the box of Nilla wafers. You can certainly use Nilla brand wafers for this and there will be no judgment and it will taste just like you remember when you ate it as a kid. OR you can make your own vanilla wafer cookies and be so glad you did. They are super easy and fast to make and they don’t have any of that cardboard box flavor overtones. Wait, did that just come across as judgy? Either way you are going to love this recipe. I was inspired to make it after an old friend from high school (that’s a very old friend) made it for New Years Eve and posted pictures on Instagram. I found the Nilla wafer recipe in the BraveTart cookbook by Stella Parks.
For those of you who follow me on Instagram you probably have seen my pastry tutorial “stories.” I’m slightly obsessed with working through a recipe in 15 second intervals, often with eclectic baking music. You’ll find this banana pudding recipe made from start to finish on my Instagram page archived in my “highlights.” There are many other recipes and techniques you may want to check out.
It’s a little bit pudding and a little bit cake, all in one recipe. I was first awed by this dessert when I went to a pastry conference at the CIA and met the pastry chef from Craft, Karen Demasco. She served this dessert; made up of a layer of tangy lemon curd baked on top of a sweet delicate cake. They were clearly baked as one, but the two layers were so distinct in appearance and taste. I fell in love. When Karen wrote a book last year I was so excited to see this recipe in it! I have made it with lime juice, grapefruit and even passionfruit juices.
You can use six to eight ramekins for this batch, depending on how tall you want your cake to stand.
Almost 13 years ago I had this dessert on the menu at The Local, where I was the pastry chef. It was hands down the most popular thing we ever made. Perhaps its success is due to the blend of the comforting banana bread and decadent chocolate ganache, all baked together in a warm pudding. Then I served it with roasted banana ice cream, which takes it to new heights, but I also love it with a bittersweet chocolate ice cream. Try both and decide.
Last night I needed something to bring to an Oscar party. I love the Awards and all the pageantry that goes with it. Watching the show is an annual event with two of my closest friends and my step mother. We sit on the couch in our pajamas and critique the outfits on the red carpet. The evening is the perfect blend of our ultra-casual-comfort while we watch the over-the-top formal event. This chocolate banana bread pudding just seemed to match the contrast; elegant comfort food. (more…)
Banana Pudding is a thoroughly classic Southern dessert. It comes in many forms, but almost all involve vanilla pudding with slices of bananas and a layering of vanilla wafers. This combination, quite frankly, reminds me of going to Morrison’s Cafeteria with my grandmother in Clearwater, Fl. Although I have fond memories of those outings, the food was neither good, nor memorable. It seems to me that banana pudding should be made with bananas, not just as an accessory. This may be a conclusion based on the fact that I only had two overly ripe bananas in my fruit basket when this recipe came to me. I pureed them and added them to the vanilla pudding as I whisked it. The result is a rich flavor, which beats the pants off of the unnatural “banana extract” or liqueurs many recipes call for and it has a silky smooth texture. I thought it should be topped with something warm, caramel-y and have just a slight bite of Bourbon. Banana Foster on top of the pudding, an ode to Mardi Gras! For those who just can’t fathom banana pudding without vanilla wafers, by all means you should crush some up and sprinkle them over the top.
I’d like to thank YOU and Babble.com for voting Zoë Bakes on to the list of Top 100 Mom Food Blogs 2011! It is a crazy honor to be listed with such talented women. (more…)